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Category: Fish and Seafood
Prep Time: Cook Time: Total Time:
4 oz sea scallops
2 tbsp lightly beaten egg
3 tbsp heavy whipping cream
1 lb (3 cups) shelled cooked crab
2 tbsp diced red and yellow bell peppers
2 tbsp finely chopped cilantro
3 tbsp finely chopped chives, divided
2 tsp green hot sauce, such as Tabasco
1/4 tsp salt and cayenne
2 tbsp olive oil
Devil Sauce
In a food processor, pulse scallops and egg just until scallops are chopped. With motor running, pour in cream and whirl until smooth. Scrape scallop mixture into a bowl. Stir in crab, bell peppers, cilantro, 2 tbsp chives, the hot sauce, salt, and cayenne, breaking up most large chunks of crab.
Lay an 18 inch sheet of parchment paper on a work surface. Scoop 6 equal mounds of crab mixture onto parchment. Shape each into an even cake about 1 1/4 in. thick, using your fingers or, for neater sides, a 2 1/2-in.-diameter ring mold.
Pour olive oil into a frying pan and heat over medium-low heat. Using a thin, flexible spatula, carefully transfer cakes to pan. Cook, turning once, until nicely browned and no longer wet in center, about 10 minutes total. Divide crab cakes among 6 warm plates, scatter with remaining 1 tbsp chives, and serve with Devil Sauce.
Devil Sauce
3/4 cup mayonnaise
1/2 tsp ground coriander
About 1 tsp red hot sauce, such as Tabasco
In a small bowl, stir together mayonnaise, coriander, and 1 tsp hot sauce. Taste and add more hot sauce if you like. Make ahead: Chill airtight up to 1 week.
Serves 4
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ULTIMATE CRABCAKES
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Category: Fish and Seafood
Prep Time: Cook Time: Total Time:
4 oz sea scallops
2 tbsp lightly beaten egg
3 tbsp heavy whipping cream
1 lb (3 cups) shelled cooked crab
2 tbsp diced red and yellow bell peppers
2 tbsp finely chopped cilantro
3 tbsp finely chopped chives, divided
2 tsp green hot sauce, such as Tabasco
1/4 tsp salt and cayenne
2 tbsp olive oil
Devil Sauce
In a food processor, pulse scallops and egg just until scallops are chopped. With motor running, pour in cream and whirl until smooth. Scrape scallop mixture into a bowl. Stir in crab, bell peppers, cilantro, 2 tbsp chives, the hot sauce, salt, and cayenne, breaking up most large chunks of crab.
Lay an 18 inch sheet of parchment paper on a work surface. Scoop 6 equal mounds of crab mixture onto parchment. Shape each into an even cake about 1 1/4 in. thick, using your fingers or, for neater sides, a 2 1/2-in.-diameter ring mold.
Pour olive oil into a frying pan and heat over medium-low heat. Using a thin, flexible spatula, carefully transfer cakes to pan. Cook, turning once, until nicely browned and no longer wet in center, about 10 minutes total. Divide crab cakes among 6 warm plates, scatter with remaining 1 tbsp chives, and serve with Devil Sauce.
Devil Sauce
3/4 cup mayonnaise
1/2 tsp ground coriander
About 1 tsp red hot sauce, such as Tabasco
In a small bowl, stir together mayonnaise, coriander, and 1 tsp hot sauce. Taste and add more hot sauce if you like. Make ahead: Chill airtight up to 1 week.
Serves 4
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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