Crab-and-Scallop Cakes

The day before, mix and shape the cakes, and make the sauces. Sauté the cakes one hour before the party; cover and keep warm in a 200° oven.


Makes 8 servings

Recipe from

Southern Living


1 pound bay scallops, drained
1/3 cup whipping cream
1 large egg
1 teaspoon Old Bay seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
6 green onions, thinly sliced
3 medium tomatoes, peeled, seeded, and diced
2 pounds fresh lump crabmeat, drained
2 tablespoons butter or margarine
Garnishes: parsley sprigs, lemon wedges


Process scallops in a food processor until chopped. Add cream and next 4 ingredients; process until combined, stopping to scrape down sides.

Combine scallop mixture, onions, and tomato; gently fold in crabmeat. Cover and chill at least 2 hours.

Shape mixture into 8 patties (about 1/3 cup each).

Melt butter in a large skillet over medium-high heat; add cakes, and cook, in batches, 3 to 4 minutes on each side or until golden. Serve with Red Pepper Sauce and Yellow Pepper Sauce; garnish, if desired.