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Crab and Scallop Cakes with Ginger Dressing Recipe

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This recipe for Crab and Scallop Cakes with Ginger Dressing is from The Polito/Muscarella Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3/4 pound scallops
1 pound crab, shredded
1/2 cup whipping cream
1 1/2 Tablespoon cilantro, stems removed and chopped 3/4 cup tomato, seeded and diced
1/3 cup chives, chopped
1 teaspoon canola or vegetable oil

Ginger Dressing
4 teaspoons fresh ginger, minced 1 1/2 teaspoons chives, chopped 1 1/2 teaspoons cilantro, chopped 1/3 cup Buena Vista Chardonnay 1/3 cup rice vinegar
1/3 cup vegetable oil
Directions:
Directions:
In a food processor, puree scallops. Add cream and stir gently to make a smooth paste. Fold in crab, cilantro, tomato and chives. Form into equal patties and flatten. In a sauté pan, add oil and brown over medium heat.

Ginger Dressing
Puree all ingredients except oil in blender. Whisk in oil. Drizzle over crab cakes and serve.

 

 

 

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