Crab Cakes with Bay Scallops



  • 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
  • pinch of cayenne pepper
  • 6 green onions, chopped
  • 3 medium tomatoes, peeled, seeded, and diced
  • 2 pounds fresh lump crab meat, drained
  • 1/2 can Lemon Pepper bread crumbs
  • juice of 1/2 lemon
  • 2 tablespoons butter or margarine

Charlie's Crab Cake Sauce:

1 8-oz. jar strawberry perserves
1/4 stick of butter
1/4 cup white wine
1/4 teaspoon cayenne pepper


Process scallops in a food processor or blender until chopped. Add the seasonings and lemon juice. Add cream and processes until combined and a paste forms. Combine scallop mixture, green onions, tomatoes into a large bowl. Fold in crab meat. Chill for 30 minutes. In a large pan, melt butter over medium-high heat. Shape mixture into patties. When the butter is hot, cook the patties in batches, about 3-4 minutes on each side, until golden brown. Garnish with Charlie's Crab Cake Sauce. Makes 8 per batch.

Charlie's Crab Cake Sauce:

In a small sauce pan, bring all ingredients to a simmering boil. Cook for five minutes. Remove from heat and let stand 5 minutes. Garnish each crab cake with a tablespoon of sauce, a lemon wedge, and a sprig of parsley on the side.
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