Seafood Cakes

[lucky]

Seafood Cakes

1 lb. lump crabmeat (fresh or pasteurized)
1/2 lb. peeled shrimp
1/2 lb. salmon
2 T. olive oil
2 T. chopped shallots
2 T. chopped garlic
2 green onions, chopped
2 oz. red bell pepper, chopped (about 1/4 cup)
2 oz. green bell pepper, chopped (about 1/4 cup)
2 T. white wine
2 eggs
3/4 C. breadcrumbs
4 T. mayonnaise
3/4 t. seasoned salt (such as Lawry’s)
1/2 tablespoon Cholula hot sauce
Pinch of cayenne pepper
2 T. grated Parmesan cheese
1/2 T. parsley flakes (or about 2 T. chopped fresh parsley)

Lemon Chive Sauce (recipe follows)
Orange Chutney (recipe follows)
Lemon halves and fresh chopped chives, for garnish

Lemon Chive Sauce:
1 C. fresh lemon juice
1 1/2 C. water
1/2 T. minced shallots
Salt, to taste
Pepper, to taste
3 oz. white wine
2 T. cornstarch
2 T. fresh chives (cut with scissors instead of chopping)

Orange Chutney:
4 oranges
1/4 C. chopped red onion
1 t. cut chives
1 T. cider vinegar
2 t. honey
Salt, to taste
Pepper, to taste

Makes about 18-20 cakes.

For Lemon Chive Sauce: Combine lemon juice, water, shallots, salt, and pepper in a saucepan. Bring to a boil and simmer gently for 15 minutes. Mix wine and cornstarch together until smooth. Add to juice mixture and bring to a boil; simmer for a few minutes, stirring, adding a little more water if needed, and adjusting seasoning. Add chives at the time of serving.

For Orange Chutney: Using a paring knife, peel oranges, then cut out segments; discard seeds. Cut orange segments in half. Place in a bowl along with red onion, chives, vinegar, honey, and salt and pepper. Mix well, cover, and refrigerate at least 2 hours before serving.

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