Seafood Cakes

Name: Seafood Cakes
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Yield: 3 dozen
Cuisine: North America, Cajun
Ingredients: 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

Total Time Prep: 35 min. + chilling Cook: 10 min./batch

Yield 3 dozen

Test Kitchen Approved

Ordinary crab cakes are fine, but my family prefers this version featuring scallops and shrimp as well as crab.

Ingredients

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

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.

Nutrition Facts

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

Ordinary crab cakes are fine, but my family prefers this version featuring scallops and shrimp as well as crab.

Recipe Creator