dungeness crab cake scallop

Scallop & Dungeness Crab Cakes

Sarah MickeyAll Recipes, Crab Recipes, Scallop Recipes Leave a Comment

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
  • 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



Preheat your oven to 350 degrees.


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


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


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


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


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


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



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