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.

Yield: Makes 8 servings
Recipe from Southern Living

More 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
  • Red Pepper Sauce
  • Yellow Pepper Sauce
  • Garnishes: parsley sprigs, lemon wedges


  1. Process scallops in a food processor until chopped. Add cream and next 4 ingredients; process until combined, stopping to scrape down sides.
  2. Combine scallop mixture, onions, and tomato; gently fold in crabmeat. Cover and chill at least 2 hours.
  3. Shape mixture into 8 patties (about 1/3 cup each).
  4. 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.
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