0 (0)

Category: Fish and Shellfish

Seafood Cakes With Cilantro Vinaigrette

Everybody knows about crab cakes, but you can make another kind of seafood cake using shrimp and scallops. These seafood cakes make for a versatile and elegant dinner that can be put together in a short time. If you prefer, ... Read more

Total time: 30 minutes | Serves 4
Note: Look for panko at Asian markets and well-stocked supermarkets.

Seafood cakes

  • Oil, for cooking
  • 1 shallot, minced
  • 1/4 cup minced red bell pepper
  • 6 ounces peeled cooked shrimp
  • 10 ounces sea scallops
  • 2 1/2 cups panko (Japanese bread crumbs), divided
  • 1 egg, beaten slightly
  • 2 tablespoons whipping cream
  • 1/4 cup Parmesan cheese, divided
  • 1/3 cup chopped cilantro
  • 2 tablespoons chopped chives
  • 1/2 teaspoon salt
  • Freshly ground pepper

Step 1Heat a 10-to 12-inch skillet over medium heat and add 1 tablespoon of oil. When the oil is hot, add the shallot and red pepper. Cook until soft, 3 to 4 minutes. Set them aside.

Step 2Chop the shrimp and scallops into pea-size pieces and place them in a large mixing bowl. Add 1/2 cup panko, the beaten egg, whipping cream, 2 tablespoons of Parmesan, the cooked shallot and red pepper, the cilantro, chives, salt and pepper to taste. Stir together gently until combined. Form the mixture into 8 (2 1/2-to 3-inch) cakes. Place the remaining panko and Parmesan on a plate and stir to mix. Roll each cake in panko to coat and set aside.

Step 3Heat the oven to 375 degrees. Line a baking sheet with foil and set aside.

Step 4Heat the same skillet over medium heat and add 1/4 cup oil. When the oil is hot, add the cakes and cook until lightly browned, then flip them. They should take 3 to 4 minutes per side. Remove to the baking sheet and bake for 10 minutes.


  • Mixed greens for 4
  • 1 shallot, diced
  • 1/2 cup chopped cilantro
  • 1 small clove garlic, chopped
  • 1 serrano chile, seeded and chopped (use gloves if you have sensitive skin)
  • 1 teaspoon Dijon mustard
  • 1/4 cup white wine vinegar
  • 1/4 teaspoon salt
  • Freshly ground pepper
  • 1/2 cup olive oil
  • 2 tomatoes, sliced
  • 8 very thin slices red onion, for garnish

Step 1While the cakes are baking, divide the salad greens among four plates.

Step 2To make the vinaigrette, puree the shallot, cilantro, garlic, chile, Dijon, vinegar, salt and pepper to taste in a blender, then slowly add the olive oil and blend until smooth. Set aside.

Step 3Place 2 seafood cakes on each plate. Garnish with sliced tomato and red onion. Drizzle the vinaigrette over the cakes and greens and serve.

Each serving:
583 calories; 895 mg sodium; 166 mg cholesterol; 40 grams fat; 7 grams saturated fat; 27 grams carbohydrates; 28 grams protein; 1.98 grams fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Fish and Shellfish
Baked fish with mint (samcocho)
Shrimp tacos with pumpkin seed sauce
White-wine steamed sea bass with horseradish creme