Crab-and-Scallop Cakes

Name: Crab-and-Scallop Cakes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 454 grams bay scallops, drained; 2 Tbsps butter or margarine; 1 large egg; 6 green onions, thinly sliced; 907 grams fresh lump crabmeat, drained; 1 teaspoon Old Bay seasoning; 1 sprig Garnishes: parsley lemon wedges; 0 teaspoons pepper; 8 servings Red Pepper Sauce; 8 servings Yellow Pepper Sauce; 1 teaspoons salt; 3 mediums tomatoes, peeled, seeded, and diced; 79 milliliters whipping cream

Crab-and-Scallop Cakes requires roughly 45 minutes from start to finish. One serving contains 214 calories, 29g of protein, and 8g of fat. This recipe covers 23% of your daily requirements of vitamins and minerals. This recipe serves 8. If you have tomatoes, pepper, pepper sauce, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and pescatarian diet.

Instructions

Process scallops in a food processor until chopped.

Ingredients you will need

Scallops

Equipment you will use

Food Processor

Add cream and next 4 ingredients; process until combined, stopping to scrape down sides.

Ingredients you will need

Cream

Combine scallop mixture, onions, and tomato; gently fold in crabmeat. Cover and chill at least 2 hours.

Ingredients you will need

Crabmeat

Scallops

Onion

Tomato

Shape mixture into 8 patties (about 1/3 cup each).

Melt butter in a large skillet over medium-high heat; add cakes, and cook, in batches, 3 to 4 minutes on each side or until golden.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Serve with Red Pepper Sauce and Yellow Pepper Sauce; garnish, if desired.

Ingredients you will need

Yellow Pepper

Hot Sauce

Sauce

Equipment

Food Processor

Frying Pan

Ingredients

Servings:

454grams

bay scallops, drained 2Tbsps

butter or margarine 1large

egg 6

green onions, thinly sliced 907grams

fresh lump crabmeat, drained 1teaspoon

Old Bay seasoning 1sprig

Garnishes: parsley lemon wedges 0teaspoons

pepper 8servings

Red Pepper Sauce 8servings

Yellow Pepper Sauce 1teaspoons

salt 3mediums

tomatoes, peeled, seeded, and diced 79milliliters

whipping cream

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish on the menu? Try pairing with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Hahn Winery Santa Lucia Highlands Chardonnay with a 4.1 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.