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Seafood Cakes Recipe

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Ordinary crab cakes are fine, but my family prefers this version featuring scallops and shrimp as well as crab.

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Seafood Cakes Recipe

Prep: 35 min. + chilling Cook: 10 min./batch

Yield: 18 Servings

35 10 45

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

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.
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.

Nutritional Facts 1 serving (2 each) equals 79 calories, 6 g fat (2 g saturated fat), 43 mg cholesterol, 152 mg sodium, 1 g carbohydrate, trace fiber, 5 g protein.

Originally published as Seafood Cakes in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p194

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