Baked Crab and Scallop Cakes
2 tablespoons olive oil
1/4 cup finely chopped onion
1 teaspoon minced garlic
1 pound sea scallops
1/2 cup mayonnaise (may use light mayo)
1 egg, beaten
1 tablespoon fresh lime juice
1 teaspoon hot pepper sauce
1 teaspoon fine sea salt
3 tablespoons chopped cilantro
1 pound crabmeat, drained
3 cups Panko breadcrumbs
Heat the oil in a skillet and saut? the onion and garlic for about 3 minutes. Cool.
Pat the scallops dry and puree them in the food processor until mixture is smooth.
Remove to a bowl.
Stir in the onion mixture, mayonnaise, egg, lime juice, pepper sauce, salt and cilantro. Stir in 1 cup of the crumbs and fold in the crabmeat.
Put the remaining crumbs in a bowl.
Form the cakes and roll in the remaining crumbs to coat.
Place on a lightly greased baking sheet (or on parchment paper.)
Bake in a preheated 400 degree oven for 18 to 20 minutes for small cakes or 25 to 28 minutes for large ones, or until the cakes are golden brown.
Yummmmmm!
2 tablespoons olive oil
1/4 cup finely chopped onion
1 teaspoon minced garlic
1 pound sea scallops
1/2 cup mayonnaise (may use light mayo)
1 egg, beaten
1 tablespoon fresh lime juice
1 teaspoon hot pepper sauce
1 teaspoon fine sea salt
3 tablespoons chopped cilantro
1 pound crabmeat, drained
3 cups Panko breadcrumbs
Heat the oil in a skillet and saut? the onion and garlic for about 3 minutes. Cool.
Pat the scallops dry and puree them in the food processor until mixture is smooth.
Remove to a bowl.
Stir in the onion mixture, mayonnaise, egg, lime juice, pepper sauce, salt and cilantro. Stir in 1 cup of the crumbs and fold in the crabmeat.
Put the remaining crumbs in a bowl.
Form the cakes and roll in the remaining crumbs to coat.
Place on a lightly greased baking sheet (or on parchment paper.)
Bake in a preheated 400 degree oven for 18 to 20 minutes for small cakes or 25 to 28 minutes for large ones, or until the cakes are golden brown.
Yummmmmm!
