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.
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Source: The Food and Wine Lovers Diet
Submitted By: b smith
Seafood Cakes with Lemon Creme Fraiche