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CRISPY PAN-SEARED SEAFOOD CAKES
CRISPY PAN-SEARED SEAFOOD CAKES
THE ELEMENTS
The Seafood Blend
8 oz Haddock fillet
4 oz Raw Shrimp (peeled, deveined)
4 oz Sea Scallops (tough side-muscle removed)
The Binder & Aromatics
1 large Egg (beaten)
3 tbsp Mayonnaise
1 tsp Dijon mustard
1 tsp Old Bay seasoning
1 tbsp Fresh chives or green onions (finely minced)
1/2 cup Panko breadcrumbs
1 tbsp Butter + 1 tbsp Neutral oil (for the pan)
Zesty Sriracha-Lime Drizzle
1/2 cup Mayonnaise
1 to 2 tbsp Sriracha
1 tsp Fresh lime juice
1/4 tsp Garlic powder
THE METHOD
1. Prep the Seafood
Finely dice the raw shrimp and scallops by hand into roughly 1/4-inch pieces so you get distinct bites of shellfish. Chop the raw haddock just slightly larger; it will naturally break into beautiful flakes as it cooks. Combine them all in a mixing bowl.
2. Mix the Base
In a separate small bowl, whisk together the egg, 3 tablespoons of mayo, Dijon, Old Bay, and chives. Pour this mixture over the chopped seafood and toss gently to coat. Fold in the panko breadcrumbs last.
3. Shape and Chill
Form the mixture into 4 to 6 thick patties. Place them on a parchment-lined plate, cover loosely, and refrigerate for at least 30 minutes. Chilling allows the panko to absorb the moisture and helps the proteins bind so the cakes do not fall apart in the pan.
4. Whip Up the Drizzle
Whisk together the 1/2 cup of mayo, Sriracha, lime juice, and garlic powder until smooth. Taste and adjust the heat. Transfer to a squeeze bottle or a small ziplock bag with the corner snipped for a clean, professional plate drizzle.
5. Pan-Sear to Golden Perfect
Heat the butter and oil in a heavy skillet over medium heat. Once the pan is hot and the fat is shimmering, add the cakes. Sear for about 4 to 5 minutes until a deep golden crust forms, then carefully flip and cook for another 3 to 4 minutes until the center is cooked through (145 degrees F).
RALPH'S TIP
Resist the urge to press down on the cakes with your spatula while they are frying. Pressing squeezes out the natural juices of the scallops and shrimp, drying out the interior. • Let the residual heat do the work.