Whether for Mother's Day, or any day, why not say thanks and how much you love her with something special for brunch, lunch or dinner. This crab cake is gluten free and without bread fillers so the taste is simply sublime. Try it! She will be so impressed.
This recipe will serve six as an appetizer, or three as an entree, with each person having two.
2 oz. fresh sea scallops
1 large egg, lightly beaten
2 Tbs. heavy cream
2tsp. Old Bay Seasoning
3Tbs. finely chopped Italian parsley, divided
1 lb. lump crab meat (lump crab meat is a must!)
2 Tbs.clarified butter
1.In a large bowl gently check crab meat for shell pieces and cartilages. Remove any pieces you find. Be careful not to break up large crab pieces. Set aside.
2.In a food processor, pulse scallops. Add egg and heavy cream. Process until smooth. Add Old Bay Seasoning and 2 Tbs. parsley and pulse just to mix.
3.Pour over crab meat and very gently mix in.
4.Shape 6 equal sized crab cakes if you are serving these as an entree (or 12 for an appetizer) by lightly pressing together. Put in a single layer in a square Pyrex dish, cover with plastic wrap and refrigerate for at least 30 minutes or up to 2 hours.
5.When ready to cook, add 1 Tbs. clarified butter into a 12 inch frying pan and heat over medium high heat. You want the butter to lightly bubble before adding the crab cakes.
6.Cook, turning once, until crab cakes are nicely browned and no longer wet in center. Check for the temperature to reach 140 degrees Fahrenheit on the inside of the crab cake. Sprinkle with remaining 1 Tbs. parsley, and serve with Tartar Sauce.
½cupMayonnaise (I like Hellman’s best)
2med. dill pickles, from a jar, cut into ¼ inch dice
2med. bread and butter pickles, from a jar, cut into ¼ inch dice
1Tbs. finely chopped Italian parsley
Add all ingredients into the bowl of a food processor and pulse until well mixed but not pureed. Refrigerate until ready to use.