Crab and Scallop Cakes
Pastelitos de Jaiba y CallosLa 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.
Ingrediënten
Makes 12 small cakes
- Chipotle Mayonnaise or Crema
- ½ 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
- ¼ cup finely chopped white onion
- ¼ cup finely chopped red bell pepper
- 1 serrano chiles minced with seeds
- 1 teaspoon dried oregano Mexican variety preferred, crumbled
- 1 tablespoon Maggi seasoning extract or Worcestershire sauce
- ¼ teaspoon salt or to taste
- ⅛ teaspoon freshly ground pepper or to taste
- 3 tablespoons mayonnaise
- 1 large egg lightly beaten
- 1½ cups fine dry bread crumbs
- ¼ cup corn oil or safflower oil
- Cilantro sprigs
Instructies
- Prepare the chipotle mayonnaise.
- Reserve in a bowl.
- Then, put the crabmeat and chopped scallops in a large bowl.
- Cover and refrigerate.
- 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 ¾ cup of the bread crumbs and mix again.
- 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.
- 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.
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