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Granny’s Crab and Scallop Cakes

May 15, 2016

Granny’s Crab and Scallop Cakes

1 lb scallops, drained
1/3 cup whipping cream
1 egg
1 tsp Creole Seasoning, see recipe below
½ tsp salt
¼ tsp pepper
6 green onions, chopped
3 medium tomatoes, peeled, seeded, diced
2 lbs lump crabmeat, drained
2 Tbsp butter

Chop scallops finely or process in blender; add cream, egg, spices, mix together well. Add onions, tomato; mix well. Gently told in crabmeat. Cover and chill 2 hours or over night.

Shape into 8 patties. Melt butter in skillet over medium heat; add cakes, 3 to 4 minutes on each side or until golden brown. Drain on paper towel. Serve.

Creole Seasoning Mix:
2 1/2 Tbsps paprika
2 Tbsps garlic powder
1 Tbsp salt
1 Tbsp onion powder
1 Tbsp dried oregano
1 Tbsp dried thyme
1 Tbsp cayenne pepper
1 Tbsp pepper

Makes 1/2 cup. Use this mix to season seafood, chicken, steak or vegetables.

Posted by The Deedol Collection….aka Granny’s Favorites Cookbooks

From → Uncategorized

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