Seafood Cake

I first tried this dish when working for Carol Greenwood in DC......eventhough I only lasted about a week working with her, but it was a very educational week. That week I watched how to age beef, home cold smoke technique, and prepare one of the best portobello mushroom risotto I've ever had (I don't like mushrooms).

So the seafood cake that I learned requires no eggs or any type of mayo, but its binding agent is very expensive; scallops. Yes, scallops. When you liquefy scallops (with a food processor) it becomes a tasty and, in many ways, natural binder and filler.......instead of using mayonnaise. I know egg whites are good as well that creates a fluffy and lighter texture, but I prefer scallops.

So the term seafood cake would imply mostly shellfish.......and that is a correct assumption.

In place of just crabmeat; shrimp/lobster/crawfish can be used as well......and what is best to add to that is king/snow crabmeat........It will taste sweeter, and have less crab-like flavors than blue crabs.

Here's what is needed for 4 servings of 5-6oz seafood cakes:

4 medium - large scallops, U10-12= this means that there are Under 10-12 scallops per lb

4 oz snow/king crabmeat

6 each medium sized shrimp, U21/25 - raw - substitue with lobster if preferred

1/2 cup red onions small dice

1/2 sliced green onions

1 tsp lemon rind, grated

2 cups panko bread crumbs

2 tbsp butter

Method:

Sautee lightly (on medium fire) diced onions until they are just translucent

Let it cool in the refri until the butter hardens

Dice the shrimp (or lobster) - small

In a medium bowl toss in shrimp, crabmeat, green onion. lemon peel and sauteed onions (with the butter)

Toss/mix lightly so as not to completely break the crabmeat, the chunkier the better.

Using a food processor, liquefy the scallops, pulsing it....until it becomes slightly pasty yet still chunky.

Toss that into the mixture and mix well slowly, again not to break the seafood ingredients.

You can use an ice cream scoop or a small ramekin to shape the patties, the latter is better.

After it is shaped, cover the patties with panko bread crumbs......so literally you're getting only seafood on the inside and very little bread crumbs/filling.

To cook it.......preferably use melted butter to brown on the outside and finish in a 350F oven to ensure cooked on the inside.

Great served with roasted potatoes and greens or green salad.