Seafood cakes

Yields 12 medium cakes

10 oz. fresh salmon 

10 medium cooked shrimps

3 oz. imitation crabmeat, chopped

1 egg

4 tablespoons panko bread crumbs

2 stalks greens onions, cleaned, roots removed

1 stalk celery, cleaned and chopped

1/8 teaspoon ground black pepper

1/2 teaspoon salt

1/2 teaspoon Old Bay Seasoning

1 teaspoon vegetable oil for brush

Place all ingredients except vegetable oil in a bowl of a food processor and process until small pieces. Remove mixture from the bowl and form 12 balls. Place on a large shallow plate, cover with a plastic wrap and place into refrigerator for a couple of hours.

Heat the oven to 375 F. Place an aluminum foil on a medium baking sheet, grease with non-stick spray, and place balls from the refrigerator. Brush with vegetable oil.

Bake for about 15 minutes and broil for several minutes. Remove from the oven and serve immediately.

Leftovers might be kept in the refrigerator for a couple of days. Serve with sauce, fresh guacamole and veggies.