Best Cajun Seafood Cakes Recipes

CAJUN SEAFOOD CAKES

Cajun Seafood Cakes image

Any fish variety will work well in this recipe. The fish, shrimp, and scallops may be steamed, broiled, or placed in a saucepan with a bit of water and white wine, covered, and cooked slowly for about 10 minutes, until opaque and cooked through. You may substitute canned tuna or splurge with fresh crab in this recipe. If you prefer, make these cakes without shellfish. Try one on a bun with Creole Remoulade Sauce Recipe #373985 or resting against a bed of paste with marinara sauce. Found recipe in, "The Whole Foods Market Cookbook."

Provided by Virginia Cherry Blo

Categories Cajun

Time 45m

Yield 10 serving(s)

Number Of Ingredients 17

Ingredients

1 lb idaho potato, peeled and cut into 2 inch dice
1/2 cup canola oil
1 tablespoon canola oil
1 large onion, minced
1 1/2 teaspoons garlic, minced (3 cloves)
1/4 cup celery, thinly sliced
2 teaspoons cajun spices
1 tablespoon dried Italian herb seasoning
1 lb fish fillet, assorted, cooked and flaked
1/4 lb shrimp, cooked (size ( small)
1/4 lb bay scallop (or 1/4 lb sea scallops,)
2 cups fresh parsley, chopped and divided
4 cups breadcrumbs, dried and divided
2 teaspoons salt (to taste)
1 teaspoon pepper, freshly ground
1/8 cup szechwan chili sauce
2 teaspoons lemon juice

Steps:

Cover the potatoes with cold water and bring to a boil. Simmer uncovered for 12 to 15 minutes, until tender. Drain and mash lightly with a fork or potato masher.
Preheat oven to 375°F In a nonstick pan, heat the 1 tbsp canola oil over medium heat. Saute the onion, garlic, celery, Cajun spices, and Italian herbs for 2 minutes, until lightly browned.
Place the fish along with the shrimp and scallops in a large bowl, add the onion mixture, cooked potatoes, 1 cup of the parsley, 1 cup of the bread crumbs, salt, pepper, Szechwan sauce, and lemon juice. Mix the remaining 3 cups bread crumbs and the remaining 1 cup parsley together in a shallow bowl.
Using an 8 oz scoop as a measure, form the mixture into 10 (1/2 inch thick) slightly flattened cakes. Dredge eash in the bread crumb mixture, gently pressing the crumbs onto the outside of the cakes.
Heat some of the remaining 1/2 cup canola oil in a large saute pan. Saute the cakes in the oil for 2 minutes and each side, until the cakes are golden brown. Be sure to change the oil in the pan if it gets too dark.
Place the browned seafood cakes on a sheet pan in the oven for 15 minutes, until the cakes are cooked through. Serve with Creole Remoulade sauce Recipe #373985.

CAJUN SHRIMP CAKES WITH ANDOUILLE SAUSAGE

Cajun Shrimp Cakes With Andouille Sausage image

These are fantastic! I use about 1 tablespoon of recipe#186029 in place of the seasoned salt. This recipe will give you about 14-16 patties, you can reduce to half if desired to give you 7-8 patties and use only a small egg. If you cannot fine Andouille sausage, then use kielbasa or smoked dry sausage. Use cooked shrimp for this. Plan ahead the total chilling time before cooking the cakes is 2-1/2 hours. I serve these with the lemon ailoi from my recipe#136361 For coating the outside cakes you can use panko.

Provided by Kittencalrecipezazz

Categories Meat

Time 2h12m

Yield 10-12 serving(s)

Number Of Ingredients 15

Ingredients

2 lbs cooked medium shrimp (cut into pieces, or you can use scallops)
8 -9 ounces andouille sausages, chopped
3 -5 tablespoons butter
1 small onion, finely chopped
1 -2 tablespoon fresh minced garlic (or to taste)
1 small green bell pepper (finely chopped)
2/3 cup mayonnaise
1 egg, slightly beaten (use an extra large egg or use 2 small eggs)
2 teaspoons seasoning salt (or to taste or use white salt)
black pepper
3 cups breadcrumbs, divided (made from crustless bread)
2 green onions, finely chopped
2 tablespoons Dijon mustard
2 tablespoons butter, with
2 -3 tablespoons oil (for frying)

Steps:

Place the shrimp and chopped sausage in a food processor and process using on/off turns until coarsely chopped.
In a skillet melt butter over medium heat; add in the onion, bell pepper and garlic, sauté stirring for about 4 minutes or until softened; transfer to a large bowl.
Add in shrimp and sausage to the vegetable mixture.
Stir in mayo, egg, 1 cup breadcrumbs, green onions, mustard, seasoned salt and black pepper; cover the mixture and chill for a minimum of 2 hours.
Form the mixture into 15 (1-1/2-inch thick) patties.
Place the remaining 2 cups breadcrumbs in a shallow bowl.
Coat each patty with the crumbs patting with hands to adhere.
Transfer to a cookie sheet or large plate.
Cover and chill for 30 minutes or up to 24 hours.
Heat the butter with oil in a large skillet over medium-low heat.
Add in the shrimp cakes and cook about 6 minutes on each side or until browned.

Nutrition Facts : Calories 455.1, Fat 23.9, SaturatedFat 7.9, Cholesterol 191.8, Sodium 841.7, Carbohydrate 30.7, Fiber 1.9, Sugar 3.9, Protein 28.4

CAJUN SHRIMP BAKE RECIPE BY TASTY

Cajun Shrimp Bake Recipe by Tasty image

Here's what you need: andouille sausages, shrimp, red potatoes, corn, oil, butter, garlic, garlic powder, paprika, dried oregano, onion powder, dried thyme, red pepper flakes, cayenne pepper, salt, pepper, fresh parsley, lemon wedge

Provided by Hitomi Aihara

Categories Dinner

Yield 4 servings

Number Of Ingredients 18

Ingredients

4 andouille sausages, chopped
1 lb shrimp, peeled and deveined
4 red potatoes, quartered
2 pieces corn, quartered
2 tablespoons oil, divided
1 tablespoon butter, cubed
4 cloves garlic, minced
2 teaspoons garlic powder
2 ½ teaspoons paprika
1 ¼ teaspoons dried oregano
1 teaspoon onion powder
1 ¼ teaspoons dried thyme
½ teaspoon red pepper flakes
1 teaspoon cayenne pepper
2 teaspoons salt
1 teaspoon pepper
fresh parsley, chopped
lemon wedge, to garnish

Steps:

Preheat oven to 375°F (190°C).
In a small bowl, combine the Cajun spice mix ingredients and stir to combine.
In a baking dish, combine potatoes, corn, 2 garlic cloves, 1 tablespoon of oil, and ½ tablespoon of the cajun spice mix.
Mix until the vegetables are coated evenly with the spice mix. Place butter on top.
Bake for 25 minutes.
In a medium bowl, combine the sausage, shrimp, garlic, oil, and ½ tablespoon of the spice mix. Save the remaining spice mix for future recipes.
Mix well.
Add the sausage and shrimp into the same baking dish as the corn and potatoes.
Bake for another 15 minutes.
Top with fresh parsley. Serve with lemon wedges and beer!
Enjoy!

Nutrition Facts : Calories 753 calories, Carbohydrate 49 grams, Fat 43 grams, Fiber 5 grams, Protein 43 grams, Sugar 4 grams

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