Scallop and Crab Cakes with Tomato, Mango, and Watermelon Salsa
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Total Time: 80
Yield: 16 cakes
From Chef Ted Fondulas, Hemingway's Restaurant, Killington, Vermont.
Scallop and Crab Cakes
Ingredients:
2 pounds fresh scallops*
1 pound crab meat
1/3 cup finely chopped red pepper
1/3 cup finely chopped scallion
2 teaspoons fresh thyme
Pinch cayenne
1-1/2 teaspoons salt
1 tablespoon water
1 tablespoon wasabi powder
2 tablespoons mayonnaise
Tomato, Mango, and Watermelon Salsa
Instructions:
Clean, dry, and chop scallops into 1/8-inch pieces (do not use a food processor; you’ll end up with scallop paste), then place in a bowl with cleaned crab meat. Add pepper, scallion, thyme, cayenne, and salt.
Add 1 tablespoon water to wasabi powder and mix until it forms a paste. Stir wasabi paste into mayonnaise, then add mixture to the scallop-crab mixture.
Divide to form 16 cakes and refrigerate at least 30 minutes.
Additional Notes:
*Chopped scallops, rather than mayonnaise and bread crumbs, act as the binder in this recipe. As a result, you want good- quality, untreated scallops (they are pinkish-brown in color). Avoid pearly white scallops that are sold in a preservative liquid.
Tomato, Mango, and Watermelon Salsa
Ingredients:
- 2 cups chopped tomato
- 1 cup chopped mango
- 2 teaspoons chopped fresh thyme
- 1 tablespoon crushed fennel seeds
- 1 teaspoon sesame seeds
- 1 teaspoon sesame oil
- 2 tablespoons minced jalapeño pepper
- 1 tablespoon sugar
- 2 tablespoons white wine vinegar
- 1/4 cup vegetable oil
- 1 cup chopped watermelon
- 3 cups mixed greens
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3 tablespoons olive oil
Instructions:
In a large bowl, combine tomato, mango, thyme, fennel seeds, sesame seeds, sesame oil, jalapeño pepper, sugar, and vinegar. Toss and set aside.
Preheat oven to 425°. Sauté scallop-crab cakes in vegetable oil 2 minutes on each side, or until golden brown. Place in a 425° oven 3 to 5 minutes, or until center is warm. Do not overcook.
Add watermelon to salsa and divide salsa among eight plates. Place 2 cakes on each bed of salsa. Toss mixed greens with salt, pepper, and olive oil, then place on top of cake.
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I make this recipe for Christmas Eve — without the mango salsa. Instead, I serve it with wasabi mayonnaise (instead of tartar sauce). I also found that if you make the crab cakes ahead of time and refrigerate, they hold up better when you cook them. Everyone loves them!!