Breadless Crab Cakes with Remoulade Sauce

Step 1

Rough chop the scallops and shrimp and place into the large bowl of a food processor.

Step 2

Add the eggs a pinch of salt and about 8-10 grinds of black pepper.

Step 3

On low speed process the mixture until a fine paste has been achieved.

Step 4

Remove the mixture from the food processor bowl to a mixing bowl.

Step 5

Fold in the lumb crab meat and peppers and green onions.

Step 6

Place in refrigerator until ready to cook.

Remoulade Instruction

Step 7

Place all of the ingredients into a clean food processor bowl and process on medium speed for about 1 minute or until thoroughly combined.

Step 8

Check the seasoning and adjust accordingly. Add some more hot sauce if you would like a little extra zing.

Step 9

Remove from food processor to a serving bowl.

Crab Cake Griddling Instruction

Step 10

Preheat heat grill to medium heat or about 400f at the Grate Griddle surface. Lightly coat or spray the Grate Griddle with vegetable oil.

Step 11

working in batches, spoon over sized tablespoon portions of the crab cake mixture onto the hot griddle.

Step 12

Allow to cook for about 4 minutes or until crab cake begins to brown.

Step 13

Once crab cakes have browned flip them over and allow to cook for an additional 2-3 minutes or until the crab cakes have firmed up nicely.

Step 14

Remove to a serving platter and serve with the remoulade sauce for dipping.