Alaska Surimi Seafood Cakes with Jalapeno Tartar Sauce

Source: Alaskan Seafood Council

Yield: 24 (2-cake) servings plus 1 3/.4 qt. sauce

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Nutritional Information:
Nutritional Information

Ingredients

•	TARTAR SAUCE:

•	3/4 C. SYSCO Imperial canned diced jalapenos

•	3/4 C. Block & Barrel Classic sweet pickle relish

•	1/3 C. Arrezio minced shallots

•	1 1/2 qt. SYSCO Imperial cholesterol free or regular mayonnaise

•

CAKES:

•	3/4 C. SYSCO Imperial cholesterol free or regular mayonnaise

•	3/4 C. SYSCO House Recipe worcestershire sauce

•	3/4 C. SYSCO Imperial bell pepper - finely diced

•	3/4 C. SYSCO Imperial red onion - finely diced

•	1/3 C. SYSCO Imperial parsley (chopped)

•	1/4 C. House Recipe Dijon mustard

•	1 Tbsp. Seafood seasoning - SYSCO Imperial McCormick

•	2 Tbsp. SYSCO Classic lemon juice

•	6 lb. Alaska Surmi Seafood chunks or shreds, thawed

•	4 1/2 C. Arrezio fresh white bread crumbs

•	1 1/2 C. House Recipe Saltine cracker crumbs

•	12 large SYSCO Classic eggs, beaten

•	SYSCO Imperial butter or vegetable oil (as needed)

Preparation

1.	Prepare tartar sauce: Blend Mayonnaise, jalapenos, pickle relish and shallots. Cover and refrigerate.

2.	In large mixing bowl, blend mayonnaise, Worcestershire sauce, bell pepper, red onion, parsley, mustard, seafood seasoning and lemon juice.

3.	Slice surimi and crumble by hand. Stir surimi into mayonnaise blend.

4.	Add bread crumbs, cracker crumbs and eggs; mix well.

5.	Form mixture into 48 (1/2 C.) patties. Cover and refrigerate if not serving immediately.

6.	Fry each cake in non-stick skillet in 1 teaspoon butter or oil until thoroughly cooked and browned.

7.	To serve, portion 2 cakes with 1/4 cup tartar sauce on serving plate.