SEAFOOD CAKES

Seafood Cakes image

Ordinary crab cakes are fine, but my family prefers this version featuring scallops and shrimp as well as crab.

Provided by Taste of Home

Categories Appetizers Dinner

Time 45m

Yield 3 dozen.

Number Of Ingredients 11

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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

Steps:

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., 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.

Nutrition Facts : Calories 79 calories, Fat 6g fat (2g saturated fat), Cholesterol 43mg cholesterol, Sodium 152mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 5g protein.