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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 18 |
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Ordinary crab cakes are fine, but my family prefers this version featuring scallops and shrimp as well as crab. Ingredients:
1/2 pound uncooked scallops |
1/4 pound uncooked medium shrimp, peeled and deveined |
1/2 cup heavy whipping cream |
1 egg yolk |
1 tablespoon dijon mustard |
1/2 teaspoon salt |
1/4 teaspoon cayenne pepper |
5 cans (6 ounces each) lump crabmeat, drained |
2 tablespoons minced chives |
1/4 cup canola oil |
seafood cocktail sauce, optional |
Directions:
1. Place scallops and shrimp in a food processor; cover and pulse until chopped. Add the cream, egg yolk, mustard, salt and cayenne; cover and process until pureed. Transfer to a large bowl; fold in crab and chives. Refrigerate for at least 30 minutes.
2. With floured hands, shape mixture by 2 tablespoonfuls into 1/2-in.-thick patties. In a large skillet over medium-high heat, cook seafood cakes in oil in batches for 3-4 minutes on each side or until golden brown. Serve with seafood sauce if desired. Yield: 3 dozen.
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