Seafood Cakes Recipe
Seafood Cakes Recipe photo by Taste of Home
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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.
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


  • 1/2 pound uncooked scallops
  • 1/4 pound uncooked medium shrimp, peeled and deveined
  • 1/2 cup heavy whipping cream
  • 1 large 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

2 each: 79 calories, 6g fat (2g saturated fat), 43mg cholesterol, 152mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 5g protein.


  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

Light-Bodied White Wine

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

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cbenne12 User ID: 7424916 166433
Reviewed Jun. 1, 2014

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

cousinpk User ID: 3063092 208988
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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