Alaska Surimi Seafood Cakes Courtesy Of: Trident Seafoods Alaska Surimi Seafood Cakes 24 Servings Tartar Sauce: 1.5 L or 6 cups Mayonnaise or low-fat mayonnaise 175 mL or 3/4 cup Canned diced jalapeños 175 mL or 3/4 cup Sweet pickle relish 50 mL or 1/4 cup Minced shallots Cakes: 175 mL or 3/4 cup Mayonnaise or low-fat mayonnaise 175 mL or 3/4 cup Worcestershire sauce 175 mL or 3/4 cup Bell pepper, finely diced 175 mL or 3/4 cup Red onion, finely diced 100 mL or 1/3 cup Parsley, chopped 50 mL or 1/4 cup Dijon-style mustard 15 mL or 1 Tbsp Seafood seasoning 30 mL or 2 Tbsp Lemon juice 3 kg or 6 lbs Alaska Surimi Seafood chunks or shreds, thawed 1.125 L or 4 1/2 cups White bread crumbs, fresh 375 mL or 1 1/2 cups Soda cracker crumbs 12 Eggs large, beaten Butter or vegetable oil, as needed Prepare tartar sauce: Blend mayonnaise, jalapeños, pickle relish and shallots. Cover and refrigerate.

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

Slice surimi and crumble by hand. Stir surimi into mayonnaise blend and add bread crumbs, cracker crumbs and eggs; mix well.

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

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

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