And yes, that’s skallop with a “k”. This recipe uses the can of Worthington Vegetable Skallops that I’ve had in my cabinet forever. They are very similar to the zucchini (faux) crab cakes that I make alot. The recipe says that you will end up with six patties, but I got about 9. These are baked and not fried, so that’s a little better for you, right? Toby really liked these, and he said that the more he ate them (he went back for seconds), the fishier they tasted! They do have celery in them, which I hate, but I thought that they would be so minced up and tiny that I wouldn’t taste them, but I did. Devil weed. I think I will stick to my zucchini cakes. This was a good switch, but there’s no celery in my zucchini cakes! I served these with some tartar sauce, coleslaw, and some curly fries.
rating: 7
Skallop Cakes
(from the Worthington Foods website)
1 can (20 oz.) Worthington® Vegetable Skallops®
1 small onion
1 stalk celery
2 eggs
1 cup fine dry bread crumbs
1 tablespoon reduced-fat mayonnaise
1 teaspoon Old Bay Seasoning
1 teaspoon dry mustard
2 tablespoons butter or margarine, melted
1. In food processor or blender chop WORTHINGTON VEGETABLE SKALLOPS, onion and celery. Add eggs, bread crumbs, mayonnaise, Old Bay Seasoning and dry mustard. Mix thoroughly.
2. Shape mixture into six patties. Place on baking sheet coated with nonstick cooking spray. Brush patties with 2 tablespoons melted butter.
3. Bake at 350° F for 20 minutes, turning patties after 10 minutes.
Filed under: main dish, side dish | Tagged: faux meat, Old Bay, skallops, vegetarian, Worthington
This is an excellent idea. . I do them shake & bake style or use them on kabob skewers they taste great marinated and then grilled on a kabob . . maybe even with a hint of chili powder for a kick!!!!
But I’ve never made “crab” cakes of sorts — Gotta get some Old Bay!! Thanks for the idea!