Seafood Cakes

11 ingredients
2 steps

Ingredients

  • 1/2 pound uncooked scallops
  • 1/4 pound uncooked medium shrimp, peeled and deveined
  • 1/2 cup heavy whipping cream
  • 1 large egg yolk
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 5 cans (6 ounces each) lump crabmeat, drained
  • 2 tablespoons minced chives
  • 1/4 cup canola oil
  • Seafood cocktail sauce, optional

Directions

  1. 1
    Place scallops and shrimp in a food processor; cover and pulse until chopped. Add the cream, egg yolk, mustard, salt and cayenne; cover and process until pureed. Transfer to a large bowl; fold in crab and chives. Refrigerate for at least 30 minutes.
  2. 2
    With floured hands, shape mixture by 2 tablespoonfuls into 1/2-in.-thick patties. In a large skillet over medium-high heat, cook seafood cakes in oil in batches for 3-4 minutes on each side or until golden brown. Serve with seafood sauce if desired.

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