MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Hubert's Ultimate Crabcakes
Categories: Seafood, Vegetables, Herbs, Chilies
Yield: 6 Servings

4 oz Sea scallops
2 tb Lightly beaten egg
3 tb Heavy whipping cream
1 lb (3 c) shelled cooked crab
2 tb 1/4" dice red bell pepper
2 tb 1/4" dice yellow bell
- pepper
2 tb Fine chopped cilantro
3 tb Fine chopped chives;
- divided
2 ts Green Tabasco hot sauce
1/4 ts Salt
1/4 ts Cayenne
2 tb Olive oil
Devil Sauce

In a food processor, pulse scallops and egg just until
scallops are chopped. With motor running, pour in cream
and whirl until smooth.

Scrape scallop mixture into a bowl. Stir in crab, bell
peppers, cilantro, 2 tbsp. chives, the hot sauce, salt,
and cayenne, breaking up most large chunks of crab.

Lay an 18" sheet of parchment paper on a work surface.
Scoop 6 equal mounds of crab mixture onto parchment.
Shape each into an even cake about 1 1/4" thick,
using your fingers or, for neater sides, a 2 1/2"
diameter ring mold.

Pour olive oil into a 12" nonstick frying pan and heat
over medium-low heat. Using a thin, flexible spatula,
carefully transfer cakes to pan. Cook, turning once,
until nicely browned and no longer wet in center, about
10 minutes total. Divide crabcakes among 6 warm plates,
scatter with remaining 1 tbsp. chives, and serve with
Devil Sauce.

RECIPE FROM: https://www.myrecipes.com

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