Spicy Cilantro Seafood Cakes

Ok, I can't take credit for making these, but I supervised. :) I originally ate them at a Christmas party, but then some friends and I got together one night and whipped some up. They are FABULOUS! The recipe makes a lot, so we actually halfed it and there were plenty.

1 Pound Crab Meat
1 Pound Rock Shrimp, roughly chopped
1 Pound Scallops, roughly chopped
1 Pound Salmon Filet, roughly chopped
1 cup Mayonnaise
1 Egg
1/2 cup minced Bell Pepper
1/2 cup minced Green Onion
1/2 cup minced Celery
1 cup chopped Cilantro
1 1/2 Tbsp. Dry Mustard
1/2 Tbsp. Cayenne Pepper
1 Tbsp. Tabasco
1/4 cup Parmesan Cheese
1 Tbsp. Emeril's Essence (apparently Emeril has his own spice, hmm)
1 Tbsp. Dijon Mustard
6 cups Panko (Japanese) Bread Crumbs

Directions:
Combine all ingredients except bread crumbs. Add 2 cups of breadcrumbs and let rest in fridge to absorb liquid. Form into 3" x 1" disks and then coat with remaining bread crumbs.

Fry in a skillet in medium heat with a 1 to 1 mixture of butter and olive oil for a few minutes on each side or until golden brown and crispy.