Shelly's Recipe

CRAB AND SCALLOP CAKES

Category: Fish and Seafood

1 lb bay scallops, drained
1/3 cup whipping cream
1 egg
1 tsp Old Bay Seasoning
1/2 tsp salt
1/4 tsp pepper
6 green onions, thinly sliced
3 medium tomatoes, peeled, seeded and diced
2 lb fresh lump crabmeat, drained

Red Pepper Sauce
2 large red bell peppers, coarsely chopped
1 cup whipping cream
1/4 tsp salt

Yellow Pepper Sauce
Substitute yellow peppers for the red ones

Process scallops in the food processor until chopped. Add cream and next 4 ingredients; process until combined, stopping to scrape down sides. Combine scallop mixture, onions and tomato; gently fold in crabmeat. Cover and chill at least 2 hours. 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, 3-4 minutes on each side or until golden. Serve the red pepper sauce and yellow pepper sauce. Garnish with parsley sprigs and lemon wedges.

Sauces: Combine ingredients in a saucepan over medium heat; cover and simmer 30 minutes. Process mixture in a food processor until smooth. Pour puree through a wire-mesh strainer into a bowl. Serve warm.