Ultimate Crabcakes

12 ingredients
5 steps

Ingredients

  • 4 ounces sea scallops
  • 2 tablespoons lightly beaten egg
  • 3 tablespoons heavy whipping cream
  • 1 pound (3 cups) shelled cooked crab
  • 2 tablespoons diced (1/4 in.) red bell pepper
  • 2 tablespoons diced (1/4 in.) yellow bell pepper
  • 2 tablespoons finely chopped cilantro
  • 3 tablespoons finely chopped chives, divided
  • 2 teaspoons green hot sauce, such as Tabasco
  • 1/4 teaspoon salt
  • 1/4 teaspoon cayenne
  • 2 tablespoons olive oil

Directions

  1. 1
    In a food processor, pulse scallops and egg just until scallops are chopped. With motor running, pour in cream and whirl until smooth.
  2. 2
    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.
  3. 3
    Lay an 18-in. 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.
  4. 4
    Pour olive oil into a 12-in. nonstick 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 crabcakes among 6 warm plates, scatter with remaining 1 tbsp. chives, and serve with Devil Sauce.
  5. 5
    Note: Nutritional analysis is per serving, without sauce.

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