Seafood Cakes - Tuna Or Salmon
Seafood cakes made with tuna or salmon offer a savory, protein-packed appetizer or main course. Their crispy exterior and flavorful, moist interior are enhanced by fresh vegetables and a tangy dressing. Perfect for casual gatherings or quick weeknight dinners, they appeal to seafood lovers of all ages.
Ingredients
Instructions
- Mix the drained tuna or salmon, Miracle Whip, Dijon mustard, finely chopped celery, green onions, green peppers, salt, black pepper, and 1/2 cup of bread crumbs in a bowl.
- Form the mixture into balls, then roll each ball in the remaining bread crumbs.
- Refrigerate the formed balls for 30 minutes or longer.
- Heat a skillet and add 2 tablespoons of oil.
- When the oil is hot, flatten each ball and cook on medium to low heat until browned, about 5 minutes per side.
Tips & Substitutions
For a variation, consider using canned crab or shrimp instead of tuna or salmon. You can also add spices like Old Bay seasoning for an extra kick. If you prefer a healthier option, substitute Greek yogurt for Miracle Whip. Ensure the mixture is well combined for uniform flavor. For an elevated dish, serve with a tangy dipping sauce, reminiscent of the flavors in Seafood Imperial.
Serving Suggestions
Serve the seafood cakes with a simple side salad or coleslaw for a refreshing contrast. They pair beautifully with a squeeze of lemon or a dollop of tartar sauce. For a complete meal, consider serving alongside roasted vegetables or a light pasta dish. These cakes also make a great appetizer for gatherings or as part of a seafood platter featuring items like Smoked Salmon Log.
Storage & Reheating
Store leftover seafood cakes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a skillet over medium heat for about 5 minutes per side until heated through. Alternatively, you can bake them in a preheated oven at 350°F (175°C) for about 10-15 minutes until warmed, helping retain their crispiness.
Nutrition & Diet Analysis (per serving)
Each serving of Seafood Cakes - Tuna Or Salmon contains roughly 196 calories, with 7g protein, 36g carbohydrates, and 4g fat. It is an excellent source of dietary fiber (25% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 1184mg per serving (51% of the Daily Value).
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 fresh seafood instead of canned?
Yes, you can use fresh cooked tuna or salmon; just make sure to flake it into small pieces. Fresh seafood will add a different texture and flavor, making the cakes even more delicious. Adjust the seasoning as needed since fresh ingredients might have a different salt content.
What can I serve with these seafood cakes?
These seafood cakes go well with a variety of sides, including a green salad, steamed vegetables, or even a light pasta. For a more robust meal, pair them with dishes like Baked Flounder With Mushrooms or a creamy risotto. A simple dipping sauce can also elevate the dish.
Can I freeze the uncooked cakes?
Yes, you can freeze the uncooked seafood cakes. Just form them and place them on a baking sheet to freeze individually. Once frozen, transfer them to a freezer bag. When ready to cook, there's no need to thaw; just cook them a little longer until they are heated through.
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).