Seafood cake recipe?

I want to make something similar to the crabcakes or something like that.





I have salmon and scallops here already. I was considering adding petite shrimp and possibly some crab meat.





Can someone help me with a recipe to pull this all together?Seafood cake recipe?
use whatever you've got!!





';These tasty ';fish cakes'; came from an experiment using leftover seafood in my favorite crab cake recipe. I topped them with a dab of zesty sun-dried tomato mayonnaise, and now have a recipe asked for frequently by family and friends. I keep a bag in my freezer for extra pieces of seafood that I have leftover to use in this recipe. Good seafood selections are any meaty white fish such as grouper or cod, salmon, shrimps, and scallops. Just use a combination of mixed seafood that totals 2 pounds. Shred the fish, and chop the shrimp and scallops coarsely. Although this may not be a traditional Italian recipe, the flavors are indeed Italian.';





2 Pounds Mixed Seafood


1 Cup Finely Chopped Celery


1/2 Cup Chopped Green Onions


3 Cups of Bread Crumbs (Divided)


2 Eggs


1/2 Cup Light Mayonnaise


1/8 Teaspoon of Dijon Mustard


2 Tablespoons of Seafood Seasonings (Such As Old Bay)


1 Dash Hot Pepper Sauce


1 Tablespoon Lemon Juice


3 Tablespoons Finely Chopped Parsley


4 Tablespoons Of Butter





For The Sauce:


1 Cup Light Mayonnaise


2 Teaspoons of Sun-Dried Tomato Paste


1 Finely Minced Garlic Clove


Salt %26amp; Pepper


Dash of Pepper Sauce








Combine the ingredients for the fish cakes, using half the breadcrumbs. Form into 3 to 4 inch patties and set aside. Using the remaining bread crumbs, press the patties into the crumbs to cover the outside. Broil in the oven on low until the fish cakes are golden brown all over. Keep warm.





To prepare the sauce, combine the ingredients listed. Serve the hot fish cakes with a dollop of the spicy mayonnaise topping.Seafood cake recipe?
I use this recipe but i substitute canned crab. I would bet you could put your seafood in it. meat is meat. By the way I do not use the pimento.


SEAFOOD CAKES





1 (12 1/2 oz.) can tuna in water, drained


1/2 c. Miracle Whip dressing


1/4 c. Dijon mustard


1/4 c. EACH finely chopped celery, green onions, %26amp; green peppers


1 (2 oz.) jar chopped pimiento, drained


1/2 tsp. EACH salt %26amp; black pepper


1 1/4 c. dry bread crumbs, divided


Oil





Mix tuna, dressing, mustard, vegetables, pimiento, seasonings and 1/2 cup of the bread crumbs. Shape mixture into 15 balls. Roll in remaining 3/4 cup bread crumbs, coating well. Flatten balls into small patties. Refrigerate 30 minutes. Heat 1/2 cup oil in large skillet over medium heat. Add tuna patties. Cook 5 minutes on each side or until golden brown, adding additional oil as needed. Remove from skillet and drain on paper towel.
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