Directions:
- Blend mayonnaise and ginger in food processor until smooth. Transfer ginger aioli to small bowl and refrigerate.
- In a mixing bowl combine the entire ingredient and blend together. Adjust seasoning to taste. Place into refrigerate for 1 hour. With some of the mixture form into 3” round cakes and place onto cookies sheet and back into refrigerate for another hour.
- In a skillet lightly coat with oil over a medium heat. Place in seafood cakes and brown both sides. Service with ginger Aioli.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 768.62 Kcal (3218 kJ) | ||
| Calories from fat | 472.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 52.46g | 81% | |
|---|---|---|---|
| Cholesterol | 140.28mg | 47% | |
| Sodium | 3022.7mg | 126% | |
| Potassium | 269.84mg | 6% | |
| Total Carbs | 58.35g | 19% | |
| Sugars | 0.63g | 3% | |
| Dietary Fiber | 1.93g | 8% | |
| Protein | 18.57g | 37% | |
| Vitamin C | 1.4mg | 2% | |
| Iron | 2.8mg | 15% | |
| Calcium | 59.3mg | 6% | |
| Amount Per 100 g | |||
| Calories | 256.12 Kcal (1072 kJ) | ||
| Calories from fat | 157.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.48g | 81% | |
|---|---|---|---|
| Cholesterol | 46.75mg | 47% | |
| Sodium | 1007.22mg | 126% | |
| Potassium | 89.91mg | 6% | |
| Total Carbs | 19.44g | 19% | |
| Sugars | 0.21g | 3% | |
| Dietary Fiber | 0.64g | 8% | |
| Protein | 6.19g | 37% | |
| Vitamin C | 0.5mg | 2% | |
| Iron | 0.9mg | 15% | |
| Calcium | 19.8mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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