Maine Seafood Cakes

 Serves 4 (2 each)

INGREDIENTS:

½ cup lump crabmeat, picked over for shells

½ cup shrimp, cooked and chopped into ½” pieces

½ cup scallops, cooked and chopped into ½” pieces

1 Tbsp. finely minced onion,

1 Tbsp. finely minced celery

1 Tbsp. finely minced green pepper

½ tsp. dry mustard

¼ tsp. cayenne

1 tsp. Worcestershire sauce

1 Tbsp. chopped parsley

1 tsp. Old Bay seasoning

¼ cup mayonnaise

¼ cup grated Parmesan cheese

1 cup breadcrumbs

4 Tbsp.  vegetable oil

1.  Mix the first 13 ingredients and divide mixture into 8 balls and firmly press into 1/2-inch-thick patties. Place cakes on baking sheet lined with parchment paper, cover tightly with plastic wrap, and refrigerate for 30 minutes.

2.  Coat each cake in breadcrumbs, firmly pressing to adhere crumbs to exterior.  Heat 1 tablespoon oil in skillet over medium heat until shimmering. Place 4 cakes in skillet and cook without moving them until golden brown, 3 to 4 minutes.  Flip cakes, add 1 tablespoon oil, reduce heat to medium-low, and continue to cook until second side is golden brown, 4 to 6 minutes. Transfer cakes to platter. Wipe out skillet and repeat with remaining 4 cakes and remaining 2 tablespoons oil. Serve immediately.

3.  Serve with  Mustard-Dill Sauce below.

Mustard-Dill Sauce

1/3 cup mayonnaise

2 ½ Tbsp. Dijon mustard

1 Tbsp. chopped fresh dill