West Coat Crab Cakes with zesty lime & cilantro dip

Serves 4

NOTE: Scallops in this recipe will bind the cooked crab meat to prevent it from flaking off and it will bring a more balance flavor with a longer and very pleasant mouth feel. It will also keep your cakes moist and prevent them from drying.

300gr  Dungeness crab meat, cooked
200gr  Bay scallops, raw
1   egg
½ tsp  chili flakes
1 tsp  cumin powder
1 tsp fine sea salt
¼ tsp  cracked black pepper
2 pinches nutmeg or mace
1 tbsp corn starch
2  green onions, finely minced
¼ bunch  cilantro, finely sliced
1 small  red onion, finely diced
3-4 cups breadcrumbs or Panko crumbs
½ cup  vegetable oil for frying

1.     In a food processor or a meat grinder, chop the raw scallops with the egg, all the spices, and the corn starch.

2.     Remove from the blender and transfer into a bowl.

3.     Add the green onions, red onion, and the cilantro with the crab meat. Mix well.

4.     Portion the mixture into medium/small balls and rolled into breadcrumb. Flatten each cake with the palm of your hand or the bottom of a glass.

5.     Turn the oven to 350°F. In the meantime, heat un the oil* to medium high and fry the cakes on both sides until JUST golden brown.

6.     Transfer the cakes on a baking sheet lined with parchment paper and place into the pre-heated oven for about 5-8 minutes.

*Note: The frying oil can be filtered through a coffee filter and frozen for another one or two use.

Zesty Lime and Cilantro dip

1 cup  mayonnaise
½ cup  plain yogurt or sour cream
2 green onions, finely. Minced
¼ bunch  cilantro, finely sliced
½ tsp fine sea salt
1 lime, zested and juiced
½ tsp  chili flakes
¼ tsp ground coriander 

1.     Mix all ingredients together and refrigerate for at least 2 hours before serving.