Alaska Good Luck Crab Cakes
Recipe type: Appetiser
Serves: 12
Here is my recipe for crab cakes, which uses scallops as a binder rather than breading or egg. I’ve also included a little berry chutney that compliments the crab nicely.
Crab Cakes
  • ½ pound scallops
  • 1 pound Alaska lump crabmeat
  • 1 shallot, minced
  • 1 tablespoon lemon juice
  • 1 clove minced garlic
  • 1 tablespoon finely minced parsley
  • Salt and freshly ground pepper to taste
Blueberry Chutney (makes 1½ quarts)
  • 2 pints blueberries (fresh or frozen)
  • ½ small red onion, peeled and diced
  • 1 cup dried blueberries
  • 1 clove garlic, peeled and minced
  • 1 small knob fresh ginger, peeled and minced
  • 1-2 strips orange peel, minced
  • 1½ cups packed light brown sugar
  • 1 cup apple juice
  • 1 cup cider vinegar
Crab Cakes
  1. Puree the scallops. Pat the crabmeat dry. Coarsely dice the crabmeat if necessary. Put the crab and scallops into a mixing bowl. Add in the shallot, lemon juice, garlic, and parsley. Mix well. Season the crab with salt and pepper.
  2. The scallops should add enough textural glue to hold the crab cakes together, but they will be delicate. Form the mixture into 2-inch cakes -- they should be on the small side. Place them onto a plastic-wrapped, small sheet pan and chill in the refrigerator for about 30 minutes before cooking.
  3. These cakes can either be sautéed or baked. To sauté, heat a small amount of canola oil or clarified butter in a nonstick pan. To bake, remove the plastic wrap from the sheet pan and place it in a preheated 350-degree oven. Bake for 3-5 minutes or until the cakes are just crisp on the edges and warmed through.
Blueberry Chutney
  1. Combine all the ingredients, except the cider vinegar, in a large saucepan.
  2. Bring the mixture to a boil, reduce the heat, and simmer over medium-low heat for 30 minutes. Add in the vinegar.
  3. Continue to cook over medium-low heat until the mixture is thickened, about 30 additional minutes.
Recipe by Within The Wild at