Rating: 3 stars
7 Ratings
  • 1 star values: 3
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 2

Time: 40 minutes. Frederick Basgal of Menlo Park, California, a stellar home cook, shares with us his extravagant recipe for crabcakes loaded with seafood, plus bright chives and a tiny dice of bell peppers. His inspiration? A crabcake recipe in Hubert Keller's The Cuisine of Hubert Keller (Ten Speed Press, 1996) for binding the crab with a creamy scallop purée rather than bread crumbs.

Frederick Basgal, Menlo Park, CA
This Story Originally Appeared On sunset.com

Gallery

Alex Farnum; Styling: Randy Mon

Recipe Summary

total:
40 mins
Yield:
Serves 6, as a first course
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a food processor, pulse scallops and egg just until scallops are chopped. With motor running, pour in cream and whirl until smooth.

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  • 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.

  • 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.

  • 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.

  • Note: Nutritional analysis is per serving, without sauce.

Nutrition Facts

168 calories; calories from fat 49%; protein 19g; fat 9.2g; saturated fat 2.6g; carbohydrates 1g; fiber 0.1g; sodium 357mg; cholesterol 113mg.
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