Napa Crab Cakes

FOODISTA
9Ingredients
40Minutes
540Calories

Ingredients

US|METRIC
  • 2 tomatoes (mediums)
  • 4 ounces scallops (chilled)
  • 1 cup heavy cream
  • salt
  • freshly ground black pepper
  • 1 pound lump crabmeat (Cooked fresh, cleaned to remove any shell)
  • 1 bunch fresh chives (finely chopped)
  • 1 1/2 cups canned tomatoes (chopped)
  • 1/2 cup heavy cream
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    Directions

    1. Preheat the oven to 350 F. Cut the tomatoes in half, horizontally. With a spoon scoop out the interior with the juices and seeds and discard. Cut the remaining tomato shell into /8-inch dice.
    2. In a food processor, puree the scallops. Through the feeding tube, slowly drizzle the 1/3 cup of heavy cream into the food processor as you continue to process. When the puree is smooth, season it lightly with salt and pepper to taste. Transfer the mixture to a large bowl.
    3. Gently fold the scallop mixture with the crabmeat, half the fresh tomatoes and half of the chives, then season with 1/2 teaspoon salt.
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    NutritionView More

    540Calories
    Sodium31% DV740mg
    Fat63% DV41g
    Protein59% DV30g
    Carbs4% DV13g
    Fiber12% DV3g
    Calories540Calories from Fat370
    % DAILY VALUE
    Total Fat41g63%
    Saturated Fat25g125%
    Trans Fat
    Cholesterol245mg82%
    Sodium740mg31%
    Potassium970mg28%
    Protein30g59%
    Calories from Fat370
    % DAILY VALUE
    Total Carbohydrate13g4%
    Dietary Fiber3g12%
    Sugars2g4%
    Vitamin A60%
    Vitamin C40%
    Calcium20%
    Iron10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.