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Seafood Sausage Patties View Larger

Seafood Sausage Patties

A refreshing and poignant variation that features the flavor of the shellfish making an excellent main dish for lunch or prelude to dinner.


  • 1/4 pound fresh scallops
  • 1/4 pound fresh lobster meat
  • 1/4 pound fresh shrimp, medium, peeled
  • 1 cup fresh toasted breadcrumbs or packaged plain bread crumbs
  • 2 tablespoons Stonewall Kitchen Spice Rub for Seafood & Veggie
  • 3 tablespoons Stonewall Kitchen Horseradish Mustard
  • 2 tablespoons fresh parsley, diced fine
  • 2 eggs
  • 1 tablespoon fresh lemon juice
  • 1 cup flour


  1. Dice all seafood into small pieces
  2. Place in bowl and add breadcrumbs, 1 tablespoon Seafood Spice Rub, Horseradish Mustard and fresh parsley
  3. Toss to blend
  4. Add 1 beaten egg and lemon juice to bind, may add water if mixture is too crumbly to hold together
  5. Form into four, 1/2" patties
  6. Beat remaining egg with 1 tablespoon water
  7. Mix 1 cup flour with 1 tablespoon spice mix
  8. Dip patties in egg wash to coat and dredge in seasoned flour
  9. In heavy skillet, heat 3 tablespoons oil and 3 tablespoons butter until bubbly
  10. Add patties and saute slowly until lightly browned
  11. Turn over and continue until brown and cooked through
  12. Remove from pan and drain
  13. Serve immediately with Stonewall Kitchen Lemon Dill Cocktail Sauce, Fresh Fennel Mayonnaise or Chilled Lemon Wedges

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