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How to Cook Crab & Scallop Cakes with Horseradish Cream Sauce

I always love making fish cakes in a pinch because they’re quick, easy and fun to make because you can be creative with the ingredients you have on hand!

Tonight, this was our midnight snack while we’re watching scary movies on the TV! LOL

Type: Seafood Recipe
Serve With: Horseradish Cream Sauce
Prep Time: 10 min
Cook Time: 12 min
Yield: 6 cakes

Crab Cake Ingredients:

  • 170g can crab meat – drained
  • 2 cups bay scallops – rinsed
  • 2 cups rice cracker crumbs – I use crushed seaweed crackers
  • 1 egg – beaten
  • juice of 1/2 lime
  • 3 tbsp cream cheese – softened
  • 2 tbsp green onion – thinly sliced
  • 1 tbsp fresh dill – finely chopped + for garnish
  • 1/4 tsp freshly cracked black pepper
  • 1/8 tsp cayenne pepper
  • olive oil – to pan fry

Crab Cakes Instructions:

  1. Preheat large frying pan on medium-low heat.
  2. Mix all ingredients with hands in a medium sized mixing bowl until everything is evenly distributed.
  3. Form mixture into 6 cakes and pan fry on each side for approximately 5 minutes per side.
  4. While waiting for cakes to become golden brown, prepare Horseradish Cream Sauce.
  5. Garnish with freshly chopped dill.

Horseradish Cream Sauce Ingredients:

  • 2 tbsp cream cheese – softened
  • 2 tbsp mayonnaise
  • 2 tbsp table cream
  • 2 tsp prepared horseradish
  • 1 tsp fresh dill – finely chopped
  • 1 tsp green onion – finely sliced
  • juice of 1/2 lime
  • freshly cracked black pepper – to taste

Horseradish Cream Sauce Instructions:

  1. Evenly combine all ingredients in a small mixing bowl and serve on top or on the side of the crab & scallop cakes.
  2. Garnish with freshly chopped dill.


I hope you enjoyed this Main Dish & Sauce Recipe on Cooking with Kimberly! Until next time…

Eat Deliciously,

Kimberly Edwards 🙂

[tags]crab cakes, scallop cakes, crab and scallops, seafood cakes, horseradish recipes, horseradish cream sauce, cream sauce, horseradish sauce, quick meal recipe[/tags]

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Author: Kimberly Turner

Kimberly Turner is the web-chef behind CookingWithKimberly.com. Food writer, food consultant and general lover of the delicious treats on our planet, Kimberly brings you hearty content, delicious offerings, fun antics, and some down-home cooked love with her mom making cameos. Internet entrepreneur and marketer, International model, and Editor-in-Chief of a number of online publications. Be a Champion in Your Kitchen & Eat Deliciously!

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  1. Cooks use the terms “horseradish” or “prepared horseradish” to refer to the grated root of the horseradish plant mixed with vinegar. Prepared horseradish is white to creamy-beige in colour. It will keep for months refrigerated but eventually will darken, indicating it is losing flavour and should be replaced. The leaves of the plant, while edible, are not commonly eaten, and are referred to as “horseradish greens”…

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    • Thanks for that great info, Nannie! Much appreciated.

      Come back by,

      Kimberly 🙂

      Post a Reply


  1. Web Chef Review: Ontario Horseradish at Harvest Barn Country Markets | The 'How to Cook' Blog – Cooking with Kimberly - […] Crab & Scallop Cakes with Horseradish Cream Sauce […]

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