Seafood Cakes
TOTAL TIME: Prep: 35 min. + chilling Cook: 10 min./batch
YIELD: 3 dozen.
Ordinary crab cakes are fine, but my family prefers this version featuring scallops and shrimp as well as crab.
Ingredients
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1/2 pound uncooked scallops
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1/4 pound uncooked medium shrimp, peeled and deveined
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1/2 cup heavy whipping cream
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1 large egg yolk
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1 tablespoon Dijon mustard
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1/2 teaspoon salt
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1/4 teaspoon cayenne pepper
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5 cans (6 ounces each) lump crabmeat, drained
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2 tablespoons minced chives
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1/4 cup canola oil
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Seafood cocktail sauce, optional
Directions
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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.
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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.
Nutrition Facts
2 each: 79 calories, 6g fat (2g saturated fat), 43mg cholesterol, 152mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 5g protein.
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