Prep 25 mins
Cook 12 mins
This old favorite is transformed in texture and flavor by the addition of scallops and shrimp. The crabcakes are served with Spicy Remoulade. From a September 1988 issue of Bon Appetit magazine in a "Cooking Class" feature. Chilling time for crabcake mixture is not included in prep time. This will serve 10 as an appetizer or first course or about 5 as an entree.
- 1⁄2 lb scallops (chilled)
- 1⁄4 lb uncooked shrimp (chilled, peeled and deveined)
- 1⁄4 cup chilled whipping cream
- 1 egg yolk
- 1 tablespoon coarse grain mustard
- 1 teaspoon snipped fresh chives
- 1⁄8 teaspoon cayenne pepper
- 1⁄2 lb cooked crabmeat
- salt & freshly ground black pepper
- olive oil
- remoulade sauce
- chopped tomato
- whole chives
- Puree scallops and shrimp in processor for 2 minutes,stopping once to scrape down sides of bowl.
- Blend in cream,yolk,mustard,snipped chives and cayenne; transfer to bowl and fold in crabmeat.
- Season with salt and pepper to taste, cover and refrigerate until well chilled, at least 1 hour.
- Using floured hands, divide crab mixture into 10 portions.
- Pat each into 1/2-inch-thick round; sprinkle both sides with paprika.
- Heat thin layer of oil in large skillet over medium heat.
- Add crab cakes and cook until golden brown and firm,about 3 minutes per side; do not overcook.
- Spoon remoulade onto plates, top with crab cakes , garnish with tomatoes and chives and serve.