Oscar-winning Seafood-and-crab Cakes

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 2 tablespoons butter
• 2 onions, chopped
• 1 elephant garlic clove, minced (regular is ok)
• 2 sprigs fresh thyme, finely chopped
• 1 sprig fresh parsley, finely chopped
• 1 roasted red pepper, finely chopped
• 1 lb lump crabmeat, picked over
• 6 tiger shrimp, peeled, deveined and chopped
• 2 large sea scallops, chopped
• 1 pinch sea salt
• 1 pinch cayenne pepper
• 1 egg yolk
• 1/3 cup plain breadcrumbs
• 1 cup vegetable oil
• breadcrumbs, for coating

Recipe

• 1 in a medium skillet, melt butter over medium heat.
• 2 add onions, garlic, thyme,parsley and bell peppers. saute' for 4 minutes.
• 3 add crab meat, shrimp, and scallops. cook for 3 minutes, until shrimp are pink. stir in salt and cayenne pepper. remove pan from heat and cool mixture for 30 minutes.
• 4 add the egg yolk and bread crumbs to seafood mixture. mix well with a fork.
• 5 divide the mixture into 4 portions and shape each portion into a cake the size of your palm. refrigerate for at least 30 minutes.
• 6 in a medium skillet, heat oil over medium-high heat. sprinkle bread crumbs over the cakes; turn and sprinkle on other side.
• 7 fry the cakes until golden brown and heated through, about 1 minute on each side, reducing the heat if cakes brown too quickly.