|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Crab and Scallop Cakes |
|
Serves: 12 Print this Recipe(Pastelitos de Jaiba y Callos) Category: Shellfish Makes 12 small cakes La Capilla restaurant in the historic center of San Miguel de Allende is elegant with a sophisticated creative menu. This is my adaptation of the crab and scallop cakes served with chipotle mayonnaise that caught my attention. Any fresh or frozen crabmeat can be used, but canned crab just won't do. If you can get it, Dungeness crab is best. Chipotle Mayonnaise or Crema 1/2 pound fresh cooked crabmeat, picked over, or thawed, if frozen 4 large sea scallops, sliced in half across the grain and finely chopped 1 tablespoon olive oil 1/4 cup finely chopped white onions 1/4 cup finely chopped red bell peppers 1 serrano chile, minced with seeds 1 teaspoon dried oregano (Mexican variety preferred), crumbled 1 tablespoon Maggi seasoning extract or Worcestershire sauce 1/4 teaspoon salt, or to taste 1/8 teaspoon freshly ground pepper, or to taste 3 tablespoons mayonnaise 1 large egg, lightly beaten 1 1/2 cups fine dry bread crumbs 1/4 cup corn oil or safflower oil Sprig cilantro 1. Prepare the chipotle mayonnaise. Reserve in a bowl. Then, put the crabmeat and chopped scallops in a large bowl. Cover and refrigerate. 2. In a medium skillet, heat the oil over medium heat and cook the onion until softened, about 2 minutes. Add the red pepper and cook until barely tender, about 2 more minutes. Transfer to the bowl with the crab and scallops. Add all of the remaining ingredients, except the bread crumbs, oil, and cilantro. Mix very well. Add 3/4 cup of the bread crumbs and mix again. 3. With your hands, form the crab mixture into 12 small cakes, about 3/4-inch thick. Put the remaining bread crumbs on a plate. Coat the cakes on both sides with the crumbs and place in a single layer on a platter. Cover and refrigerate 1 hour or up to overnight. 4. Heat the oil in a medium skillet over medium-high heat. Cook the crab-scallop cakes about 3 minutes per side, or until crisp and brown outside and cooked through, about 3 minutes per side. Serve on individual plates with chipotle mayonnaise. Garnish each plate with cilantro sprigs. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Baked Fish Fillets with Almonds Baked Fish Fillets with Citrus-Tequila Sauce Baked Fish Fillets with Green Chiles Fish Fillets Baked in Banana Leaves Fish Fillets Baked Fisherman Style Snapper Fillets in Packages Fish, Shrimp, and Oysters Baked in Packages Whole Trout Baked in Foil Baked Whole Snapper Red Snapper Veracruzana Sautéed Red Snapper with Mushrooms Sautéed Snapper Fillets in Tomato and Mushroom Sauce Sautéed Snapper Fillets with Banana Salsa Sautéed Snapper with Lime Cream Sauce Grilled Sea Bass in Red Chile Marinade Sautéed Sea Bass with Pasilla Chile Sauce Sautéed Sea Bass with Corn Mushroom Seared Tuna Steaks with Roasted Tomato Sauce Seared Tuna Steaks with Yellow Chile Salsa Seared Tuna with Oregano and Garlic Grilled Spiced Tuna Steaks with Red Peppers and Jicama Grilled Swordfish with Tomato and Caper Sauce Grilled Swordfish with Tomato-Orange Salsa Sautéed Fish Fillets with Golden Garlic and Lime Sautéed Fish Fillets with Avocado and Tomatillo Sauce Sautéed Fish Fillets with Orange Butter Sauce Sautéed Fish Fillets with Poblano Chile Sauce Sautéed Fish Fillets with Olive Salsa Sautéed Fish Fillets with Plantains Fried Fish in a Fluffy Egg Coat Ensenada Fried Fish Fillets with Lime Vinaigrette Fried Whole Fish Sautéed Halibut with Orange and Mint Sauce Spanish-Style Salt Cod Sautéed Shark with Fiery Cilantro-Mint Sauce Sautéed Skate with Fresh Salsa Sautéed Squid with Almonds Grilled Salmon with Mango-Avocado Salsa Sautéed Salmon with Creamy Corn Sauce and Toasted Pumpkin Seeds Pan-Fried Trout with "Drunken" Sauce Pan-Fried Trout with Guacamole Batter-Fried Catfish with Chopped Radish Salad Shrimp in Garlic Sauce I Shrimp in Garlic Sauce II Shrimp in Pumpkin Seed Sauce Shrimp in Red Chile Sauce Grilled Shrimp Skewers Shrimp with Peppers and Cheese Shrimp with Tomatoes and Cheese Crab and Scallop Cakes Blue Crabs with Salsa and Chipotle Mayonnaise Broiled Oysters, Guaymas Style Grilled Lobster Tails Scallops with Chipotle Tomato Sauce Scallops with Corn, Zucchini, and Tomatoes Scallops with Melon Salsa Broiled Scallops with Spinach Mixed Seafood, Campeche Style * Fish and Shellfish |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
