Sauteed Riverfront Catfish Cakes - cooking recipe

Ingredients

2 oz. sea scallops
2 oz. heavy cream
1 t. Old Bay seasoning
1 t. chopped garlic
1 t. lemon juice
1/2 t. Dijon-style mustard
1/8 t. salt
1/8 t. pepper
2 oz. mayonnaise
1 lb. steamed catfish
Butter

Preparation

In food processor, blend scallops and cream together until a thick paste is formed. Fold in the rest of the ingredients except catfish; then fold in catfish. Makes about 20 1-1/2 ounce cakes. Saute in butter.