Maryland Seafood Cakes
by Val CucinaMaryland Seafood Cakes
Rated 5 stars by 1 users
Category
Main Course
Servings
4
These Maryland Seafood Cakes get the stamp of approval from locals and out-of-towners alike. This classic lump seafood cake recipe combines the flavors of lemon, parsley, and Old Bay Seasoning but the most flavor is from the whitefish meat itself. For the best texture, use shrimp meat, little filler, and bake the cakes in a very hot oven.
Ingredients
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8oz white fish meat, chopped
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3oz shrimp meat, cleaned, shelled and chopped
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2/3 cup panko breadcrumbs
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3 tablespoons fresh Italian parsley, chopped
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2 tablespoons of mayonnaise (preferably home-made)
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1 large egg
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Sea salt, to taste
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Freshly ground black pepper, to taste
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½ lemon, cut into wedges
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Sweet Thai chili sauce
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Perforated parchment paper
Directions
Clean the white fish meat (you can use a variety of white fish meat. Such as cod, snapper, tilapia, catfish, bass, etc.)
Remove the fish skin from the meat if there is any and cut into chunks.
Clean the shrimp and take the shell off. Similar to the fish, chop us the shrimp into chunks.
Now combine the fish and shrimp chunks together and chop them together into desired thickness. Set aside.
Combine the fish, shrimp, mayonnaise, egg, Italian parsley, salt and pepper in a bowl.
Mix together the ingredients and shape the seafood mixture into 4 patties about 3-inches in diameter.
Now spread some extra panko on a plate and pressing the patties on the breadcrumb, as well as roll the edges so they too are coated in breadcrumbs.
Now place the finished seafood cakes on a plate and place the plate in the refrigerator for 30 minutes for them to firm up before cooking.
To make the “perforated parchment paper”, take a piece of baking parchment paper and poke small holes with a large size pin or a medium size clean nail so that the seafood cakes will not stick to the wire basket during cooking.
Preheat the air fryer to 390F/200C; spray the wire basket with cooking oil spray.
Cook the seafood cakes in the well-sprayed wire basket with the perforated parchment paper, until the seafood cakes are browned on the outside and having an internal temperature of 140F; about 9-10 minutes.
Serve the seafood cakes with spicy sweet Thai chili sauce with wedges of lemon.