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Scallop and Crab Cakes with Tomato, Mango, and Watermelon Salsa

Scallop and Crab Cakes with Tomato, Mango, and Watermelon Salsa
3 votes, 3.67 avg. rating (74% score)
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Total Time: 80

Yield: 16 cakes

From Chef Ted Fondulas, Hemingway's Restaurant, Killington, Vermont.

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Scallop and Crab Cakes


  • 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


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


    • 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


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.

Updated Monday, August 16th, 2004

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One Response to Scallop and Crab Cakes with Tomato, Mango, and Watermelon Salsa

  1. Valerie Konon June 7, 2006 at 1:43 pm #

    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!!

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