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Food and Drink

These scallop cakes make the most of leftover or frozen seafood, no filler needed

  • Author: Kim Sunée
    | Alaska cooking
  • Updated: November 28, 2019
  • Published November 28, 2019

Scallop cakes (Photo by Kim Sunée)

If you have any leftover seafood from your holiday feast or want something a little lighter, try these patties featuring wild Alaska scallops, where there’s no need for breadcrumbs and other filler. For a special treat, fold in jumbo lump crabmeat or, for a more economical version, try cod or salmon. Frozen and thawed seafood are great options for this dish as well. Garnish with a variety of ingredients, including a fresh Meyer lemon and thyme combo, pomegranate arils for color and pop, or some jewel-colored roe.

Scallop cakes

1 pound Alaska weathervane scallops (frozen and thawed is fine), minced

1/2 teaspoon fine salt

1/4 teaspoon freshly ground black pepper

1/2 pound wild Alaska cod or salmon (frozen and thawed is fine), minced or jumbo lump crabmeat (picked through and any shells discarded)

2 tablespoons fresh parsley, dill, chervil or parsley

2 small cloves garlic, minced

1 to 2 teaspoons prepared hot horseradish (optional)

1 large egg, lightly beaten

Grapeseed or canola oil, for shallow pan frying

Suggestions for serving/garnishes:

• Cut 1 organic Meyer lemon in half and squeeze juice of 1 half and finely mince the other half; stir together juice, minced lemon and 1 teaspoon fresh thyme leaves in a small bowl.

• Pomegranate arils; salmon roe; thinly sliced green onion

• Stir together 1 tablespoon rose harissa and 1/2 cup mayonnaise in a small bowl.

1. Add minced scallops, salt, pepper, garlic and horseradish, if using, in the bowl of a food processor and pulse into a fine ground paste. Add the crab (or cod or salmon) and pulse once or twice just to blend. Add egg and pulse once or twice until just combined.

2. Divide the crab mixture into eight portions. Heat a large cast-iron skillet or frying pan over medium-high heat; pour enough oil to coat the bottom and up the sides about 1/8 inch. When oil is hot and sizzling but not smoking, carefully add a few cakes to the oil, making sure they don’t touch. Let cook, without disturbing, about 3 minutes. If they are browning too quickly, reduce heat slightly. Gently turn cakes and cook another 2 minutes or until golden and cooked through. Place on a cooling rack or paper towels to drain as you make the next batch. These are best eaten fresh and warm and with the various garnishes/sauces; leftovers can be reheated in a dry skillet.