Sauteed Riverfront Catfish Cakes
Delicate catfish cakes enriched with scallops and seasoned with Old Bay, garlic, and lemon, perfect as an elegant appetizer or light main for seafood lovers.
Ingredients
Instructions
- In a food processor, blend scallops and heavy cream until a thick paste forms.
- Fold in Old Bay seasoning, chopped garlic, lemon juice, Dijon mustard, salt, pepper, and mayonnaise.
- Gently fold in steamed catfish until well combined.
- Shape the mixture into about 20 1-1/2 ounce cakes.
- Saute the cakes in butter until golden brown and cooked through.
Tips & Substitutions
For a lighter version, consider substituting half of the mayonnaise with Greek yogurt. If you don't have sea scallops, shrimp can be a great alternative. To enhance flavors, let the mixture rest in the refrigerator for 30 minutes before shaping the cakes. Ensure the catfish is fully cooled before incorporating it to maintain the cake's structure.
Serving Suggestions
Serve the catfish cakes with a tangy remoulade or tartar sauce for dipping. They pair wonderfully with a fresh green salad or coleslaw. For a complete meal, consider serving alongside roasted vegetables or the Tossed Tuna Salad for a refreshing contrast.
Storage & Reheating
Store leftover catfish cakes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a skillet over medium heat, adding a bit of butter, and cook until warmed through and crispy on the outside. Avoid microwaving, as it can make the cakes soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Sauteed Riverfront Catfish Cakes contains roughly 28 calories, with 0g protein, 0g carbohydrates, and 3g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen catfish for this recipe?
Yes, you can use frozen catfish, but make sure to fully thaw and drain it before steaming. This will help achieve the right texture in your cakes. Steaming will also help retain moisture, ensuring your cakes stay tender.
How do I know when the catfish cakes are done cooking?
The catfish cakes are done when they are golden brown on the outside and heated through. You can check the internal temperature, which should reach 165°F. The cakes should be firm to the touch and hold their shape well.
Can I bake the catfish cakes instead of sautéing them?
Absolutely! To bake, preheat your oven to 375°F (190°C) and place the cakes on a parchment-lined baking sheet. Bake for about 20-25 minutes, flipping halfway through, until golden and cooked through. This method is healthier and still delicious.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).