Seafood Cakes
Seafood cakes offer a delightful blend of flaky tuna, crunchy bread crumbs, and vibrant green peppers, all lightly browned to perfection. Their savory flavor makes them a versatile appetizer or main course, appealing to seafood lovers and those seeking a flavorful, easy-to-make dish for casual gatherings.
Ingredients
Instructions
- Mix tuna, mustard, diced green pepper, salt, pepper, Miracle Whip, and 1/2 cup bread crumbs until well combined.
- Shape the mixture into balls and roll each ball in the remaining bread crumbs.
- Flatten the shaped cakes and refrigerate for 30 minutes.
- Heat oil in a skillet and brown the cakes for 5 minutes on each side until golden.
Tips & Substitutions
For a lighter option, consider using Greek yogurt instead of Miracle Whip for a tangy twist. If you want to add more flavor, incorporate Old Bay seasoning or chopped fresh herbs like parsley or dill. Ensure the oil is hot enough before frying to achieve a crispy texture, and consider using panko breadcrumbs for extra crunch.
Serving Suggestions
Serve the seafood cakes with a side of tartar sauce or a squeeze of fresh lemon juice for added zest. Pair them with a light salad or coleslaw for a refreshing contrast. These cakes also complement well with dishes like Baked Lemon-Pepper Fish Or Chicken, enhancing an overall seafood-themed meal.
Storage & Reheating
Store leftover seafood cakes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until warmed through and crispy. Avoid microwaving as it can make them soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Seafood Cakes contains roughly 562 calories, with 13g protein, 60g carbohydrates, and 30g fat. It is an excellent source of protein (27% of the Daily Value) and iron (22% of the Daily Value), and a good source of dietary fiber and vitamin C. Note that it is relatively high in sodium, at 2572mg per serving (112% 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 tuna?
Yes, you can definitely use fresh seafood like crab or shrimp instead of canned tuna. Just make sure to cook and chop the seafood beforehand. This will add a fresh element to the cakes, making them even more flavorful.
What can I serve with seafood cakes?
Seafood cakes pair wonderfully with a variety of sides. Consider serving them with a crisp green salad, coleslaw, or even a side of roasted vegetables. A dipping sauce, such as tartar sauce or a zesty remoulade, also enhances the overall dish.
Can I freeze the seafood cakes?
Yes, you can freeze the uncooked seafood cakes. Just shape them and place them on a baking sheet lined with parchment paper, then freeze until solid. Transfer them to an airtight container or freezer bag. When ready to cook, fry them directly from frozen, adding a few extra minutes to the cooking time.
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).