Storing Your Scalibut Cakes™
Your Scalibut Cakes™ have been quick-frozen to lock in the flavor, and shipped to you on dry ice. Upon arrival, please freeze or refrigerate. These seafood cakes will keep in the freezer for approximately 3 months; once thawed please use within 1-2 days. Do not refreeze if it has been thawed longer than one day.
Thaw cakes in the refrigerator before cooking. We recommend pan-frying over medium heat with a light touch of olive oil. Let the pan heat up and then place Scalibut Cakes™ into pan. If you hear them sizzle just a bit the pan is hot enough. If not take them out and wait a minute or so. Flip cakes over after about 2 minutes of cooking.
Flip again after 2 minutes and repeat this step once more. Total cooking time will vary depending on stove temperature and style of frying pan. Approximate cooking time is 6-8 minutes or until desired texture. Cake will be golden brown and a little crunchy on the outside and tender and moist on the inside.
To bake, pre-heat oven to 350F. Place cakes on a lightly oiled cookie sheet. Bake for 15-20 minutes to a golden brown or until cooked through. If desired, finish by broiling 2-3 minutes for a golden brown on top.
Serve with dipping sauce on the side. To make a tasty sandwich just mix a little dipping sauce with your favorite salad dressing and spread on toasted bread, lettuce, tomato, and onion and enjoy
|Serving size||1 cake/3 oz (85g)|
|Amount per serving|
|% Daily Value*|
|Total Fat 2g||3%|
|Saturated Fat 0.5g||3%|
|Trans Fat 0g|
|Total Carbohydrate 10g||3%|
|Dietary Fiber 1g||4%|
|Total Sugars 2g|
|Ingredients: Cakes – Halibut, scallops, roasted red peppers (peppers, water, salt, citric acid), panko bread crumbs (bleached wheat flour, dextrose, yeast, salt), liquid egg (whole eggs, citric acid, xanthan gum, guar gum, nisin [preservative]), green onion, cilantro, fish sauce (water, anchovy extract, salt, sugar), lime juice, garlic, chili pepper, black pepper.|
A deliciously rich combination of Alaskan Scallops and Halibut, plus hand selected herbs and spices, in an easy to serve seafood cake
Individually hand made with an original recipe, these cakes were created back in 2004 at Café Olga, on Orcas Island, by owners Bobby Olmsted & Bev Simko.
Easy to make, they're able to be enjoyed in many ways. Serve with a salad of mixed greens. Plate them up in pairs with a rice pilaf, risotto, or pasta side dish. Make a Scalibut Cake™ Sandwich on fresh toasted challah bread with lettuce, tomato, onion and aioli sauce. If the weather's nice, take it outside and make a Scalibut Cake™ Burger, complete with a side of steak fries and a crispy pickle spear.
Every order of Scalibut Cakes™comes with a pouch of Café Olga's exclusive Scalibut Cake™ dipping sauce