Including shrimp and scallops along with crabmeat gives the cakes a particularly robust flavor accented with a little hot chile.


  • 2 ounces sea scallops
  • 4 ounces large shrimp, peeled and deveined
  • 1/2 cup freshly grated Parmesan cheese
  • 1 egg
  • 1 tablespoon Dijon mustard
  • Kosher salt
  • Freshly ground white pepper
  • 1 jalapeno chile, seeds removed, finely chopped
  • 2 tablespoons coarsely chopped fresh cilantro
  • Freshly grated zest of 2 lemons
  • 5 to 6 ounces cooked crabmeat, picked over and shells removed
  • Juice of 1 lemon
  • 1/2 cup creme fraiche
  • 2 tablespoons grapeseed oil
  • About 2 tablespoons basil-flavored oil or other flavored oil (optional)


1 Using your fingers or a small, sharp knife, remove the muscle from the side of each scallop. In a food processor, combine the scallops, shrimp, Parmesan, egg, mustard, and salt and pepper to taste. Process until a smooth paste forms. Using a rubber spatula, scrape the mixture into a bowl. Fold in the jalapeno, the cilantro, and the zest of 1 lemon. Fold in the crabmeat, being careful not to break up the chunks of crab. Cover and refrigerate until ready to cook.

2 In a small bowl, stir together the remaining lemon zest, the lemon juice, and the cr&eagrave;me fraIche. Set aside.

3 In a skillet over medium heat, warm the oil until it shimmers. Spoon the seafood mixture, 1/4 cup at a time, into the pan, being careful not to be spattered by the hot oil. You should have 8 cakes. Cook until light golden brown on the first side, about 3 minutes. Using a spatula, carefully turn the cakes and cook until golden brown on the second side, about 3 minutes. Remove the cakes to paper towels to drain briefly.

4 Arrange 2 cakes on each plate. Drizzle basil oil around the cakes (if using). Spoon some of the lemon crème fraiche on top of the cakes and serve.

Most crab cakes are bound together with bread crumbs or cracker crumbs, foods not on the Wine and Food Lover's Diet. As a substitute, I use and egg, and I blend the ingredients in a food processor to make a thick mixture that holds together while the cakes cook.

Print this recipe

Submitted 1/6/07.
Source: The Food and Wine Lovers Diet
Submitted By: b smith

Seafood Cakes with Lemon Creme Fraiche