I love crabcakes but getting a good crabcake is not easy. There is usually too much breading and fillers and not enough crab. Michael had just about given up on crabcakes until I tried this recipe last night. There are no breadcrumbs! The patty is held together by a paste made from pureed sea scallops, eggs, and heavy cream. It sounds and looks gross but believe me, it works. I was reluctant after shaping the patties to drop them into the scant amount of olive oil. I figured I would end up with one big, gloppy mess. Au contraire. They cooked beautifully on one side and were easy to flip over to cook the other side. The recipe calls for red and yellow bell peppers which, of course, Michael cannot tolerate. It was simple. I made half the crabcakes with the peppers and half without the peppers. I thought they added a nice crunch and colorful note. The dungeness crab is the way to go too. It was light and tasty without the fishy taste of jumbo lump crab. These were a real treat!
Here is the recipe from Sunset:
- YIELD: Serves 6, as a first course
- TOTAL:40 MINUTES
- 4 ounces sea scallops
- 2 tablespoons lightly beaten egg
- 3 tablespoons heavy whipping cream
- 1 pound (3 cups) shelled cooked crab
- 2 tablespoons diced (1/4 in.) red bell pepper
- 2 tablespoons diced (1/4 in.) yellow bell pepper
- 2 tablespoons finely chopped cilantro
- 3 tablespoons finely chopped chives, divided
- 2 teaspoons green hot sauce, such as Tabasco
- 1/4 teaspoon salt
- 1/4 teaspoon cayenne
- 2 tablespoons olive oi
- 1. In a food processor, pulse scallops and egg just until scallops are chopped. With motor running, pour in cream and whirl until smooth.
- 2. 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.
- 3. 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.
- 4. 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: Devil Sauce is just mayonnaise with a little ground coriander and Tabasco sauce mixed in.