Seafood Cakes is preserved from a typewritten recipe card in the Seafood section of My Mom’s Recipe Box. The original scan is included alongside the transcription.
Original Recipe Card
Ingredients
- 1 can (12½oz.) tuna in water, drained
- ½ c mayonnaise
- ¼ c.Dijon mustard
- ¼ c. each finely chopped celery, green onions, and green pepper
- 1 jar (2 oz.) chopped pimiento, drained
- ½ tsp. each salt and pepper
- 1¼ c. dry bread crumbs, divided
- Oil
Directions
Mix tuna, dressing, mustard, vegetables, pimiento, seasonings, and ½ c. of the bread crumbs. Shape mixture into 15 balls. Roll in remaining 3/4 c. bread crumbs, coating well. Flatten balls into small patties. Refrigerate 30 mins. Heat ½ c. oil in lg. skillet over med. high heat. Add tuna patties. Cook 5 min on each side or until golden brown, adding additional oil as needed. Remove from skillet;drain on paper towels.
Yield
Makes 8 servings
Preservation Notes
This typewritten card has text reaching the right edge of the scan. Several direction endings are clipped and remain marked for verification. The ingredient ‘mayonnaise’ and the direction wording ‘dressing’ are both preserved as printed.
About My Mom’s Recipe Box
This recipe is part of My Mom’s Recipe Box, an ongoing preservation project dedicated to my late mother’s original recipe collection. Every effort is made to preserve the original wording, organization, handwritten notes, typewritten cards, magazine clippings, corrections, and other details exactly as they appeared in her recipe box. When clarification is helpful, it is provided separately so the original recipe remains preserved.
