dungeness crab cake scallop

Scallop & Dungeness Crab Cakes

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Scallop & Dungeness Crab Cakes

Makes 4 Appetizer Servings

This is perhaps the most luxurious crab cake recipe we’ve developed yet. The filler/binder in these cakes is actually pureed scallops, which gives them a firmer consistency and bolder seafood flavor while accentuating the crab’s sweetness.

Scallop & Dungeness Crab Cakes
INGREDIENTS
  • 2 cups Lump Dungeness Crab Meat (could substitute other crab)
  • 1 cup minced Onion
  • 4 tbsp pureed Scallops (made in a food processor)
  • 2 tbsp Heavy Cream
  • 2 tsp Fresh Tarragon
  • Cracked Black Pepper
  • Light pinch of Salt
  • 4 tbsp High Heat Oil
  • All Purpose Flour
  • Egg, beaten
  • Panko Breadcrumbs, crushed or pulsed in a food processor

DIRECTIONS

1

Preheat your oven to 350 degrees.
2

Gently stir the crab meat, onion, scallops, tarragon, pepper, salt and heavy cream together in a bowl until combined.
3

Form the mixture into 2-tablespoon cakes. Roll each cake in the flour, then the egg, then the panko.
4

Optional: Freeze the breaded cakes for later use (remove them from the freezer later and cook while still frozen).
5

Put the oil in an oven-safe nonstick pan. Heat the pan just until it starts to emit white smoke (not black smoke).
6

Put the crab cakes in the pan, cook them on both sides just until browned.
7

Move the pan to the oven and bake until the crab cakes are cooked through.
8

Serve!

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