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Lemongrass Crab & Scallop Cakes With A Spicy Cucumber Dipping Sauce

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Lemongrass Crab & Scallop Cakes With A Spicy Cucumber Dipping Sauce

Ingredients

  • 12 oz sea scallops
  • 12 oz lump crab meat
  • 1 three inch piece of lemongrass
  • 2 lemons, zest only
  • 1⁄2 c panko breadcrumbs
  • 1⁄4 c chives, minced
  • 4 large eggs, lightly beaten
  • salt and pepper, to taste
  • 1 c water
  • 1⁄4 c sugar
  • 1 t sea salt
  • 1⁄4 c white vinegar
  • 1⁄4 t crushed red pepper flakes, to taste
  • 1 large shallot, minced
  • 1⁄2 english cucumber, peeled, cut in half lengthwise, seeded and thinly sliced
  • 1⁄4 c peanut oil
  • 1⁄4 c butter
  • cilantro (as garnish)
  • mint (as garnish)
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