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Seafood Cakes Recipe
Seafood Cakes Recipe photo by Taste of Home

Seafood Cakes Recipe

Publisher Photo
Ordinary crab cakes are fine, but my family prefers this version featuring scallops and shrimp as well as crab.
TOTAL TIME: Prep: 35 min. + chilling Cook: 10 min./batch
MAKES:18 servings
TOTAL TIME: Prep: 35 min. + chilling Cook: 10 min./batch
MAKES: 18 servings

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

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.

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

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.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Seafood Cakes

AVERAGE RATING
   (2)
RATING DISTRIBUTION
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 (0)
4 Star
 (1)
3 Star
 (1)
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MY REVIEW
Reviewed Jun. 1, 2014

Tasty, but needed to add breadcrumbs so that they stuck together.

MY REVIEW
Reviewed Feb. 20, 2010

Good but not too savory, I would try again but add some worchester sauce and maybe shredded carrots.

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