Scallop and Crab Cakes

How to make crab cakes even more indulgent? Add scallops to the mix! And I prefer not to use potatoes as binders to make sure that the seafood taste is unadulterated. The texture is closer to Thai fish cakes than your usual crab cakes. Whip this is up for a special occasion or when you want to celebrate.

Ingredients (Serves 4 to 6)

  • 300g of crab meat (I use the pasteurized type, but nothing beats fresh if you know (dare) how to use fresh crab)
  •  500g of frozen scallops
  • Corn flour
  • 1 whole egg
  • Garlic powder
  • Ginger powder
  • Paprika powder
  • Cayenne powder
  • Miso paste

Getting it Done!

  1. Thaw out the scallops completely and place into a food processor or blender
  2. Blitz briefly to create chunks. Do not over process as you want to see the scallops when you bite into it
  3. Place in a large bowl, add the crab meat, 5 tablespoons of flour, the whole egg, 1 teaspoon of miso paste, and a generous dash of all the powders
  4. Use your hand to mix well, making sure that the mixture can be formed into patties. If too loose, add 2 more tablespoons of flour, mix well and leave in the fridge for at least 1 hour, up to 3 hours if you have time
  5. Remove mixture, use your hands to form palm sized patties and set aside
  6. Start to pre heat an oven to 200 Celsius
  7. Into a heavy bottom pan (or non stick pan), add about 1cm depth of oil (any type will do)
  8. Heat the oil for about 2 minutes over medium heat and place the patties carefully into the pan
  9. Leave space between patties and do not over crowd the pans
  10. Cook each side for about 3 minutes or until golden brown
  11. Remove and set aside
  12. Once all the patties have been cooked, finish off in the oven by baking it for about 7 to 10 minutes (to make sure the patties are completely cooked)
  13. For another recipe to make crab cakes with a twist, check this recipe out for Bangkok crab cakes 
  14. Done!
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