1 lb (500 g) raw Southern U.S. shrimp, peeled and deveined
1/2 lb (250 g) small Southern U.S. Bay scallops, whole
1/2 cup (125 mL) minced green onions
1/2 cup (125 mL) minced Southern U.S. celery
1/2 red chili pepper, minced
2 tbsp (30 mL) garlic mayonnaise
1/2 tsp (2 mL) each, salt and pepper
1 egg, lightly beaten
2 cups (500 mL) crushed plain potato chips, divided
1 tbsp (15 mL) Canola oil
4 crusty rolls for serving

In food processor, pulse shrimp until finely chopped. Transfer to large bowl. Stir in scallops, green onions, celery, chilli pepper, mayonnaise, salt, pepper, egg and 1 cup (250 mL) of the potato chips until well combined.

Spread remaining potato chips onto a pie plate. Form seafood mixture into 4 patties (or 8 small patties). Coat in potato chips to cover completely.

In large non-stick skillet, heat oil over medium heat. Cook until patties are deep golden and fish is opaque, about 4 minutes per side. Serve on a crusty roll topped with coleslaw.

Makes 4 servings.

Chef’s Tip: Make the cakes well ahead of the picnic so they have time to chill completely in the refrigerator. Arrange in Tupperware and store on ice in your cooler. Pre-cut the rolls to make for easy assembly on your picnic.