• 6servings
  • 168calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB1, B2, B3, B12
MineralsNatrium, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 ounces sea scallops

  2. 2 tablespoons lightly beaten egg

  3. 3 tablespoons heavy whipping cream

  4. 1 pound (3 cups) shelled cooked crab

  5. 2 tablespoons diced (1/4 in.) red bell pepper

  6. 2 tablespoons diced (1/4 in.) yellow bell pepper

  7. 2 tablespoons finely chopped cilantro

  8. 3 tablespoons finely chopped chives, divided

  9. 2 teaspoons green hot sauce, such as Tabasco

  10. 1/4 teaspoon salt

  11. 1/4 teaspoon cayenne

  12. 2 tablespoons olive oil

  13. Devil Sauce

Instructions Jump to Ingredients ↑

  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.

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


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