Home Forums Forum Recipes Seafood recipes And Fish Recipes A DIFFERENT CRAB CAKE

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    1 lb. bay scallops – drained well
    1 lb. special or lump crab meat – picked over for shells
    3 tbsp. scallion – finely sliced
    2 tbsp. fresh cilantro – chopped
    1 medium yellow bell pepper – diced small
    1 1/2 cups mayonnaise
    1 tsp. white pepper
    1 egg
    1 tbsp. Maryland crab spice
    2 tsp. Worcestershire
    2 cups ground pork rinds (reserve 2 tbsp. for filler of
    crabmeat/scallop mixture, use rest to coat crab/scallop cake)
    2 tbsp. lemon juice
    1/2 cup olive oil

    Gently toss scallops, crabmeat, scallion, cilantro, pepper,
    Maryland Crab spice and white pepper in large bowl. Beat eggs,
    lemon juice, Worcestershire and mayonnaise in medium bowl. Fold
    into crab and scallop mix. Add 2 – 3 tablespoons pork rinds to
    Refrigerate until ready to fry. Make 3 oz. balls and gently coat
    each side with pork rinds. Fry over medium high heat in olive
    oil on each side about 5 minutes each

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