Welcome to the enticing world of culinary innovation where traditional meets contemporary. Crab cakes are a cherished dish in the United States, known for their delicate balance of flavors and textures. But what happens when you add the luxurious touch of scallops to this classic? You get Crab Cakes with Scallops – a delightful twist that elevates this seafood delight to new heights. Let's explore this gourmet variation, diving into its preparation, flavor profile, and the joy it brings to the dinner table.
Why Add Scallops to Crab Cakes?
Incorporating scallops into crab cakes isn’t just about luxury; it’s about enhancing the dish’s flavor and texture profile. Scallops, with their tender and slightly sweet meat, complement the sweet, flaky nature of crabmeat:
- Richness and Creaminess: Scallops add a creamy texture when cooked, making the cakes more decadent.
- Flavor Contrast: The subtle flavor of scallops contrasts and complements the crab, creating a harmonious taste.
- Texture Variation: Scallops introduce a slightly firmer texture, contrasting with the softer crab.
Preparing the Scallop and Crab Mixture
Here’s how you can blend these two exquisite ingredients for your crab cakes:
Ingredients:
- 1 lb jumbo lump crabmeat
- 8 oz sea scallops, finely chopped
- 1 large egg, beaten
- 3 tbsp mayonnaise
- 1 tbsp Dijon mustard
- 1 tsp lemon zest
- 1 tbsp fresh lemon juice
- 2 tbsp finely chopped chives
- 3 tbsp finely chopped shallots
- 1⁄2 cup panko breadcrumbs
- Salt and pepper to taste
- 2 tbsp butter for cooking
Steps:
- Gently mix crabmeat, scallops, egg, mayonnaise, mustard, lemon zest and juice, chives, shallots, and panko in a bowl. Season with salt and pepper.
- Form the mixture into 8 crab cakes, ensuring they hold their shape.
- Heat butter in a skillet over medium heat. Cook cakes until golden brown on both sides, about 3-4 minutes per side.
🔍 Note: Be gentle when mixing to keep the crab lumps intact. Scallops should be finely chopped to ensure they integrate well without overpowering the crab.
Flavor Pairings and Serving Suggestions
To elevate the experience of your Crab Cakes with Scallops, consider these pairing suggestions:
- Sauces: A light lemon aioli or a rich remoulade sauce can enhance the flavors.
- Salad: Serve on a bed of fresh greens, like arugula or mixed greens with a citrus vinaigrette.
- Side Dishes: Pair with roasted asparagus, risotto, or sweet potato fries.
- Wine: A crisp white like Sauvignon Blanc or a light Chardonnay will complement the seafood notes beautifully.
These pairings not only accentuate the taste but also offer a well-rounded dining experience, appealing to both the palate and presentation.
Nutrition Information
| Component | Amount per Serving |
|---|---|
| Calories | ~350 kcal |
| Protein | ~25g |
| Fat | ~12g |
| Carbohydrates | ~25g |
| Fiber | ~1g |
| Sodium | ~650mg |
These values are approximate and depend on the exact ingredients used.
The fusion of crab and scallops into a crab cake provides a unique gourmet twist on a classic dish. The process is simple, yet the result is impressively sophisticated. Not only do you get the classic flavors of crab cakes, but you also add an extra layer of texture and taste with scallops, making these cakes an exquisite treat for any seafood lover.
Can I use frozen scallops in Crab Cakes?
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Yes, but ensure they are thoroughly thawed and dried to remove excess moisture which could affect the texture of the cakes.
How do I know when the crab cakes are done?
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The crab cakes should be golden brown on the outside, and the internal temperature should reach 165°F (74°C).
Can Crab Cakes with Scallops be made in advance?
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Yes, you can prepare the mixture in advance and refrigerate for up to a day. Fry them just before serving for the best taste and texture.
Are Crab Cakes with Scallops freezer-friendly?
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You can freeze the prepared but uncooked cakes. After forming, freeze on a tray, then transfer to a freezer bag. Thaw overnight in the refrigerator before cooking.
