- 6
Ingredients
- Devil Sauce:
- 4 ounces sea scallops
- 2 tablespoons lightly beaten egg
- 3 tablespoons heavy whipping cream
- 1 pound (3 cups) shelled cooked crab
- 2 tablespoons diced (1/4 in.) red bell pepper
- 2 tablespoons diced (1/4 in.) yellow bell pepper
- 2 tablespoons finely chopped cilantro
- 3 tablespoons finely chopped chives, divided
- 2 teaspoons green hot sauce, such as Tabasco
- 1/4 teaspoon salt
- 1/4 teaspoon cayenne
- 2 tablespoons olive oil
- 3/4 cup mayonnaise
- 1/2 teaspoon ground coriander
- 1 About 1 tsp. red hot sauce, such as Tabasco
Preparation
Step 1
1. In a food processor, pulse scallops and egg just until scallops are chopped. With motor running, pour in cream and whirl until smooth.
2. Scrape scallop mixture into a bowl. Stir in crab, bell peppers, cilantro, 2 tbsp. chives, the hot sauce, salt, and cayenne, breaking up most large chunks of crab.
3. Lay an 18-in. sheet of parchment paper on a work surface. Scoop 6 equal mounds of crab mixture onto parchment. Shape each into an even cake about 1 1/4 in. thick, using your fingers or, for neater sides, a 2 1/2-in.-diameter ring mold.
4. Pour olive oil into a 12-in. nonstick frying pan and heat over medium-low heat. Using a thin, flexible spatula, carefully transfer cakes to pan. Cook, turning once, until nicely browned and no longer wet in center, about 10 minutes total. Divide crabcakes among 6 warm plates, scatter with remaining 1 tbsp. chives, and serve with Devil Sauce.
Devil Sauce:
In a small bowl, stir together mayonnaise, coriander, and 1 tsp. hot sauce. Taste and add more hot sauce if you like.
Make ahead: Chill airtight up to 1 week.