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Crab Scallion Cakes


Lump Crab Scallion Cakes
1 pound crab flesh
1 bunch scallion greens, snipped
1 teaspoon fennel seed
1 teaspoon tarragon
1 cup fresh tomatos, peeled, seeded, and diced small
1 medium red onion, minced
2 eggs
1⁄4 cup whole grain mustard
1 teaspoon Worcestershire sauce
1⁄2 tablespoon hot chili sauce (any hot sauce, tobasco, chili etc.)
1 cup toasted bread crumbs (use more if needed)
extra-virgin olive oil as needed
salt and fresh ground pepper to taste


In a mixing bowl fold together all ingredients minus the bread crumbs, oil, salt, and pepper. Slowly add bread crumbs until mixture comes together but is not dry. Add olive oil and seasonings into mixture and continue folding until a loose ball can be formed from it. Portion the cakes into 2-ounce balls and shape them into cylinders. Sear the cakes with butter and olive oil in a cast-iron skillet and place on a low grill (300F) to cook through for about 7 mins.

Makes about 10-12 cakes


DW 08.04.07