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Mini Crab Cake Scallops
Mini Crab Cake Scallops Ingredients:
½ Dozen Cameron's Seafood Maryland Crab Cakes
1 Cup Panko Breadcrumbs
3 Tbsp. Butter, for frying
Microgreens, for garnish
Cayenne Pepper, for garnish
1 Ripe Mango, cubed
2 Tbsp. Apricot Preserves
1 Tbsp. Lime Juice
You will need:
Select a smaller-sized biscuit cutter to use as a scallop-shape mold for a one- or two-bite crab cake scallop. Pack mixture into the biscuit-cutter and push formed crab cake onto a plate.
Pour panko breadcrumbs into a shallow bowl or dish. Carefully roll each crab cake in breadcrumbs to coat completely.
Heat a non-stick skillet over medium heat. Melt butter in skillet then add crab cakes 3 or 4 at a time. Work in batches to avoid overcrowding the pan.
Fry crab cakes until golden brown on each side, usually for 2-3 minutes per side. Splash hot butter with a spoon onto the edges of the crab cakes to brown. Remove pan from heat when cakes are done
Place a crab cake onto a scallop-shell plate. Drizzle prepared mango sauce (recipe below) with drizzle spoon over cooked crab cakes, sprinkle with a pinch of cayenne pepper. Garnish with microgreens. Pro Tip: Use tweezers, like the Mercer Food Tweezers, to control placement and arrangement of fragile microgreens.
Add all sauce ingredients in a blender on high speed until pureed.
Mini Crab Cake Scallops Recipe Video
About the Author:
Chef Austin Merath is Everything Kitchen's Culinary Wizard, Kitchen-Gadget Reviewer, and New-Product Tester. He studied under chefs in College of the Ozarks' Culinary Program. It's his job to make sure you choose the kitchen tools that are right for you by testing the best we have to offer. When not cooking, Austin is tinkering with computers or exploring the Ozarks with his wife Amy. Click here for his full bio.