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Chef Kev D’s Seafood Cakes w/ Citrus Jalapeño Aioli

March 19, 2017 | Main Entree


This easy to prepare appetizer is perfect for impressing friends and family (and even yourself!) in a pinch. You only need a few ingredients to make the Main Entrée Seafood Cakes shine.


12 Main Entrée Seafood Cakes

1 C Whole Grain Mustard

3 C Mayonnaise

3 Jalapeño Peppers, seeded

2 Lemons, juiced

2 Limes, juiced

4 Stalks Fresh Cilantro

Pinch Salt + Pepper

1 Tbsp Old Bay Seasoning


For the Aioli:

In a blender, add the seeded jalapeños, juice from the lemons and limes, and the cilantro’s leaves. Blend well and place contents from the blender and all remaining ingredients (except seafood cakes) into a mixing bowl. Mix all ingredients well and refrigerate for 30 minutes.

For the Seafood Cakes:

Must cook from frozen. Do not thaw. In a sauté or frying pan, heat 1 tbsp of olive oil per cake. Slow cook by browning on each side and thoroughly heating for 5-7 minutes per side or until an internal temperature of 165 degrees Fahrenheit is reached. Be sure to cover the pan you choose to fry them in for even cooking. Serve as an appetizer with sauce for dipping, or as a seafood slider with sauce on top and Boston bib lettuce (as shown below).






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