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Seafood Cakes

 Seafood Cakes
Ordinary crab cakes are fine, but my family prefers this version featuring scallops and shrimp as well as crab.
18 ServingsPrep: 35 min. + chilling Cook: 10 min./batch


  • 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


  • 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,

2 of 2

Seafood Cakes (continued)

Nutritional Facts: 6 g fat (2 g saturated fat), 43 mg cholesterol, 152 mg sodium, 1 g carbohydrate, trace fiber, 5 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.