Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, crab and scallop cakes. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

The day before, mix and shape the cakes, and make the sauces. Add watermelon to salsa and divide salsa among eight plates. Toss mixed greens with salt, pepper, and olive oil, then place on top of cake.

Crab and scallop cakes is one of the most favored of recent trending foods on earth. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions every day. Crab and scallop cakes is something which I’ve loved my entire life. They’re fine and they look wonderful.

To get started with this particular recipe, we must prepare a few ingredients. You can cook crab and scallop cakes using 12 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Crab and scallop cakes:

1. Take 1/2 lb crab meat
2. Make ready 1/2 lb small scallops
3. Prepare 3/4 cup crushed oyster crackers
4. Make ready 1/2 cup mixed (white&regular) mild shredded cheddar cheese
5. Make ready 1 tbsp onion, finely chopped
6. Get 1 tbsp red pepper, finely chopped
7. Prepare 1 tsp minced garlic
8. Make ready 1 egg
9. Take 2 tbsp mayonnaise
10. Make ready 1/2 tbsp old bay seasoning
11. Prepare 1/2 tsp salt
12. Get 1/2 tsp black pepper

Saute/fry the cakes till golden on one side. Creamy Garlic Scallops - easiest, creamiest and best scallop recipe ever. Want to thrill the party crowd? Include these Mini Crab Cakes in your appetizer lineup.

Steps to make Crab and scallop cakes:

1. Mix all the ingredients in bowl, except for the peanut oil.
2. Form crab mixture into equal patties, approximately three inches in diameter.
3. In a sauté pan heat 2 tablespoons of peanut oil.
4. Brown on one side approximately two-to-three minutes. Turn and brown the other side.
5. Turn down heat and simmer crab cakes another 5-8 minutes.

They're easier to make than you might think! The trick to making great fish cakes is to buy fresh ingredients, handle them gently, season with restraint, and pan-fry. Bay Scallops are caught in shallow waters closer to bays and estuaries. This variety is sweeter in flavor, but We at Maine Lobster Now only sell dry scallops and the difference in taste is substantial. Wet scallops are typically tougher and less-flavorful with the.

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