Crab And Scallop Cakes Recipes

LINDA'S CRAB AND SHRIMP CAKES

Steps:

• Combine bread crumbs, mayonnaise, eggs, mustard, capers and brine, lemon juice, Worcestershire sauce, dill, Creole seasoning, garlic, salt, pepper, and garlic powder in a bowl; mix until well combined.
• Combine crabmeat and shrimp in a small bowl. Fold into the mayonnaise mixture until well blended. Cover and refrigerate for 30 minutes.
• Remove from the refrigerator and form into 12 patties.
• Heat oil in a large skillet over medium-high heat. Cook seafood patties in batches in the hot oil, until browned, 5 to 6 minutes per side. Transfer to a paper towel-lined plate and repeat with remaining patties, adding more oil if needed.

CURRIED SCALLOP CAKES

Steps:

• Mix first 9 ingredients and 1 1/2 cups panko in large bowl to blend. Cover mixture and refrigerate 1 hour.
• Place remaining 2 cups panko on large plate. Form scallop mixture into balls, using 1 heaping tablespoon for each. Coat in panko, flattening slightly.
• Heat enough vegetable oil in heavy large skillet over medium-high heat to come 1/4 inch up sides of pan. Working in batches, sauté scallop cakes until golden and cooked through, about 1 1/2 minutes per side. Transfer scallop cakes to paper towels to drain. (Can be made 4 hours ahead. Cool, then cover and refrigerate. Reheat on baking sheet in 350°F oven 8 minutes.) Transfer scallop cakes to platter.
• *Panko (Japanese breadcrumbs) can be found at Asian markets and in the Asian foods section of some supermarkets.

SEAFOOD CAKES

Steps:

• 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.

CRAB AND SCALLOP CAKES

Steps:

• 1. Prepare the chipotle mayonnaise. Reserve in a bowl. Then, put the crabmeat and chopped scallops in a large bowl. Cover and refrigerate. 2. In a medium skillet, heat the oil over medium heat and cook the onion until softened, about 2 minutes. Add the red pepper and cook until barely tender, about 2 more minutes. Transfer to the bowl with the crab and scallops. Add all of the remaining ingredients, except the bread crumbs, oil, and cilantro. Mix very well. Add 3/4 cup of the bread crumbs and mix again. 3. With your hands, form the crab mixture into 12 small cakes, about 3/4-inch thick. Put the remaining bread crumbs on a plate. Coat the cakes on both sides with the crumbs and place in a single layer on a platter. Cover and refrigerate 1 hour or up to overnight. 4. Heat the oil in a medium skillet over medium-high heat. Cook the crab-scallop cakes about 3 minutes per side, or until crisp and brown outside and cooked through, about 3 minutes per side. Serve on individual plates with chipotle mayonnaise. Garnish each plate with cilantro sprigs.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

CREOLE SCALLOP CAKES

Steps:

• In a large bowl, combine the first 10 ingredients. Place scallops in a food processor; cover and pulse until just pureed. Fold into egg mixture., In a shallow bowl, combine the bread crumbs, parsley and pepper. Drop 2 tablespoons scallop mixture into crumb mixture. Gently coat and shape into a 1/2-in.-thick patty. Repeat with remaining mixture. Cover and refrigerate for at least 30 minutes. , Meanwhile, in a small bowl, whisk the mayonnaise, mustard, lemon juice, apple juice and seasonings. Cover and refrigerate until serving., Heat a large cast-iron or other heavy skillet over medium heat. Cook patties in oil in batches until golden brown, 2-3 minutes on each side. Drain on paper towels. Serve with aioli. If desired, top with additional fennel fronds.

CRAB AND SCALLOP CAKES

Steps:

• 1. Prepare the chipotle mayonnaise. Reserve in a bowl. Then, put the crabmeat and chopped scallops in a large bowl. Cover and refrigerate. 2. In a medium skillet, heat the oil over medium heat and cook the onion until softened, about 2 minutes. Add the red pepper and cook until barely tender, about 2 more minutes. Transfer to the bowl with the crab and scallops. Add all of the remaining ingredients, except the bread crumbs, oil, and cilantro. Mix very well. Add 3/4 cup of the bread crumbs and mix again. 3. With your hands, form the crab mixture into 12 small cakes, about 3/4-inch thick. Put the remaining bread crumbs on a plate. Coat the cakes on both sides with the crumbs and place in a single layer on a platter. Cover and refrigerate 1 hour or up to overnight. 4. Heat the oil in a medium skillet over medium-high heat. Cook the crab-scallop cakes about 3 minutes per side, or until crisp and brown outside and cooked through, about 3 minutes per side. Serve on individual plates with chipotle mayonnaise. Garnish each plate with cilantro sprigs.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

SEAFOOD CAKES

Steps:

• Make the crab cakes in advance so they have time to firm up in the refrigerator before you cook them.
• Saute onion & garlic then remove to cool.
• If fish was frozen, squeeze "gently" to remove excess water.
• If crab is cooked, rinse gently under cold water to remove excess salt then drain & dry.
• Dice fish & shrimp into peanut size chunks.
• Combine all ingredients & mix gently just until well blended.
• Shape the mixture into 6 fat crab cakes & shape into discs.
• Put them on a plate and stick them in the refrigerator, uncovered to chill & dry for 30 to 60 minutes.
• To serve, heat 3 tablespoons each of butter & olive oil in a pan over medium heat.
• Put the crab cakes with the top (dry) side down and cook for about 15 minutes, gently flip over & cook for another 15 minutes so each side is nice and crisp. Internal temp should hit 145F (62C).

SCALLOP CAKES

Steps:

• Heat olive oil in a non stick skillet on medium heat.
• Add the onion and cook until tender, but not brown. Let cool.
• In a food processor, coarsely chop scallops -- do not over process.
• Place chopped scallops in a large bowl and add onion, chives, parsley, flour, ginger, lime juice, egg, salt, lime peel and pepper.
• Form into 8 1/2 inch thick patties, about 3 inches in diameter.
• Place patties on plate or baking sheet and chill for 1-6 hours.
• Preheat oven to 450°F.
• heat oil in large non stick skillet over medium heat and cook scallop cakes until golden brown, about 2 minutes per side.
• Transfer cakes to the baking sheet and bake until completely cooked -- about 7 minutes.
• Serve with Cilantro-Lime Mayonnaise, which I've also posted, or whatever condiment you might enjoy.