Crispy seafood cakes served with a vibrant tomato herb panzanella salad — a fresh, Mediterranean-inspired dish that combines bold coastal flavors with rustic Italian charm.
Seafood Cakes with Tomato Herb Panzanella Salad
Rated 5.0 stars by 1 users
Category
Seafood
Servings
4
Prep Time
5 minutes
Cook Time
18-20 minutes
Perfect for a light lunch, elevated dinner, or entertaining guests, this combination brings together bold coastal flavors and garden-fresh ingredients.
Author:Sealand Quality Foods
Ingredients
- 8 pieces of Sealand lobster seafood cakes, unwrapped
- Lemon wedges for serving
- 8 pieces of Sealand lobster seafood cakes, unwrapped
- Lemon wedges for serving
- Tomato and Herb Panzanella Salad
- 1 cup packed basil leaves
- 1/2 cup herb leaves such as oregano, thyme, parsley, and chives
- 2 cups halved grape or cherry tomatoes
- 1 cup croutons (store-bought or homemade)
- 1 ball fresh burrata or mozzarella cheese, cut into 1-inch pieces (optional)
- 1 small red bell pepper, cut into 1-inch pieces (optional)
- 1 teaspoon Dijon mustard
- 1 tablespoon white wine vinegar
- Salt and pepper to taste
- 1/2 teaspoon honey
- 3 tablespoons olive oil
Seafood Cake
Tomato and Herb Panzanella Salad
Vinaigrette
Directions
- Preheat oven to 425 degrees F.
- Remove the Sealand Lobster Seafood Cakes from their packaging and arrange them in a single layer on a baking sheet.
- Bake the cakes for 18 to 20 minutes, turning them halfway through on the baking sheet, until cooked through.
- You can also cook the cakes in a deep fryer at 400 degrees F. There's no need to preheat. Air fry the cakes for 7 to 8 minutes, flip them, and air fry for another 6 to 8 minutes, until golden brown and cooked through.
- While the cakes are baking, prepare the salad.
- Tear the basil leaves or roughly chop them onto a plate, add the remaining herbs, tomatoes, and croutons. Toss well to coat.
- Add burrata or fresh mozzarella on top, if desired.
