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Crab Cake Recipe with Scallops as Binder?

I have heard that there is a well-regarded crab cake recipe (by a famous chef?) which uses scallops (processed in the food processor) as the binder instead of bread. I eat very low carb and would love to make these for Christmas eve. Does anyone have a well-tested recipe for low carb crab cakes?
Thanks in advance!
Sophie in Northern CA

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  1. Did you find it?I am still looking but also saw it on a TV show a couple of years ago,let me know please!

    1 Reply
    1. re: boobomoo

      scallops and shrimp both make an excellent binder in crab, fish or shrimp cakes. Carbs aside the seafood puree works as a binder and adds more sea flavor the cakes.

    2. I do something like this -- I put half a pound of shrimp with some cream and scallions through a blender and use that as the binder. Needs only a tiny bit of bread crumbs around the outside to stay together.

      1. I haven't heard of the recipe, but you could probably use a scallop mousse recipe.

        1. http://www.angelasfoodlove.com/2008/0...
          I seem to recall he also suggested using chicken puree elsewhere
          you could also use shrimp

          2 Replies
          1. re: celeryroot

            Those look good - I eat low carb as well so this recipe will come in handy!

            1. re: biondanonima

              I eat low carb, too, and when I'm too lazy to make my own, I buy Phillips crab cakes; very little binder, http://www.phillipsfoods.com/retail-p...

            1. This is not a crabcake recipe but was yummy and would probably work with crab instead of shrimp. The mixture is pretty wet but pretend it's not and it comes out great. Ahh, I think it might be tricky to no use the crumbs and keep it low carb. I used panko.


              3 Replies
              1. re: NanH

                Why do you say that this isn't a crabcake recipe? This is exactly what the poster asked for...

                1. re: jaypaze

                  Oops! I wasn't responding to you, I was sharing a recipe but forgot the link!

                2. Sounds like you're thinking of the late Pierre Franey, who published a seafood cookbook (Bryan Miller co author) with a crabcake recipe using essentially a shrimp mousse as the binder. I've made it for years; its simple and fabulous.