Scallop and Crab Cakes

with Tomato, Mango, and Watermelon Salsa


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 ⅛-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.

Tomato, Mango, and Watermelon Salsa


16 cakes

Preparation Time

80 Minutes

Total Time

105 Minutes

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