 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
The day before, mix and shape the cakes, and make the sauces. Sauté the cakes one hour before the party; cover and keep warm in a 200° oven. Ingredients:
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 |
6 green onions, thinly sliced |
3 medium tomatoes, peeled, seeded, and diced |
2 pounds fresh lump crabmeat, drained |
2 tablespoons butter or margarine |
red pepper sauce |
yellow pepper sauce |
garnishes: parsley sprigs, lemon wedges |
Directions:
1. Process scallops in a food processor until chopped. Add cream and next 4 ingredients; process until combined, stopping to scrape down sides.
2. Combine scallop mixture, onions, and tomato; gently fold in crabmeat. Cover and chill at least 2 hours.
3. Shape mixture into 8 patties (about 1/3 cup each).
4. Melt butter in a large skillet over medium-high heat; add cakes, and cook, in batches, 3 to 4 minutes on each side or until golden. Serve with Red Pepper Sauce and Yellow Pepper Sauce; garnish, if desired.
|
|