Crabbing season is on in full force and my husband recently brought a bunch home. What better way to cook it up the crab cakes! I wanted to try a new recipe and was intrigued by this one because it uses sea scallops as the binder rather than breadcrumbs. That being said, they are delicious! Enjoy!
Ultimate Crab Cakes
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
Devil Sauce (see below)
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. 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. 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. 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.
3/4 cup mayonnaise
1/2 teaspoon ground coriander
About 1 tsp. red hot sauce, such as Tabasco
In a small bowl, stir together mayonnaise, coriander, and 1 tsp. hot sauce. Taste and add more hot sauce if you like.
Make ahead: Chill airtight up to 1 week.