Salmon and Shrimp Cakes
Description
These easy broiled salmon and shrimp cakes, seasoned with a lively mixture of mayonnaise, Dijon mustard, Worcestershire sauce, and Old Bay®, are quick to prepare.
Ingredients
•
1 teaspoon vegetable oil
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2 tablespoons finely chopped red onion
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1 tablespoon finely chopped green bell pepper
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2 tablespoons mayonnaise
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2 tablespoons Dijon mustard
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3 tablespoons Worcestershire sauce
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2 teaspoons seafood seasoning (such as Old Bay®)
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4 tablespoons butter, divided
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1 pound salmon fillets, chopped
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10 large shrimp - peeled, deveined, and cut into thirds
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1 cup panko bread crumbs
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1 1/2 teaspoons garlic salt
Directions
1
Preheat the oven broiler. Line a baking sheet with parchment paper.
2
Heat 1 teaspoon vegetable oil in a skillet over medium heat. Stir in red onion and green bell pepper. Cook and stir until tender, 5 to 8 minutes. Transfer to a bowl, and mix with mayonnaise, Dijon mustard, Worcestershire sauce, and seafood seasoning.
3
Melt 1 tablespoon butter in a skillet over medium heat. Place salmon and shrimp in the skillet, and cook until slightly opaque and coated with butter, about 2 minutes. Transfer to a large bowl.
4
Place panko bread crumbs and 3 tablespoons butter in a microwave-safe bowl. Cook on High until butter is melted, about 20 seconds. Mix crumbs and butter, and season with garlic salt.
5
Add the mayonnaise mixture 1 tablespoon at a time to moisten the salmon and shrimp mixture. Mix breadcrumb mixture, 1 tablespoon at a time, into the bowl with the salmon and shrimp mixture, just until the ingredients are easily formed into cakes. Form 6 4-inch cakes, and place on the prepared baking sheet.
6
Broil salmon and shrimp cakes in the preheated oven until golden brown, 7 to 10 minutes, turning once.