Thursday, February 26, 2009
Scallop and Crab Cakes with Goat Cheese and Capers
Some things are just serendipitous, I think this was one of those times. This recipe was inspired a bit by something I saw on a menu while in Virginia Beach. My intention was to use lump crab meat and nothing else to make these. However, at the end of the day, I could not bring myself to pay $28/lb for the stuff. So I got to brainstorming and I thought of scallop pieces and could not have been happier with how it turned out. I served them topped with lemon aioli, but they were also perfect with nothing.
1 lb of scallop pieces (you can find them at a seafood market, if not chop up scallops)
½ lb crab
½ c. mayo
½ c. of panko bread crumbs
2 Tbs capers
3 oz. soft goats cheese
Mix all ingredients together and let set in the fridge for about an hour. Note, add just enough bread crumbs until the mixture starts to hold together a bit, you may not need all of them so add a bit at a time. It should feel thick, not runny. To form the cakes I used a half cup measure. I also broiled them as opposed to pan frying. My oven has the broiler in the oven not underneath, which allows me to but as much space as I need between the flame and the food. If you just have a bottom broiler, put them in a 400 oven for about 10-15 minutes and just finish off under the broiler. Cook until golden brown and set. It made 6 ½ c. cakes.