Seafood Cakes Recipe

3.5 2 2
Seafood Cakes Recipe
Seafood Cakes Recipe photo by Taste of Home
Publisher Photo

Seafood Cakes Recipe

Read Reviews
3.5 2 2
Publisher Photo
Ordinary crab cakes are fine, but my family prefers this version featuring scallops and shrimp as well as crab.
MAKES:
18 servings
TOTAL TIME:
Prep: 35 min. + chilling Cook: 10 min./batch
MAKES:
18 servings
TOTAL TIME:
Prep: 35 min. + chilling Cook: 10 min./batch

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

Nutritional Facts

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

  • 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 vegetable oil
  • Seafood cocktail sauce, optional
  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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forSeafood Cakes

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
cbenne12 User ID: 7424916 166433
Reviewed Jun. 1, 2014

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

MY REVIEW
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."

Loading Image