Scallop and Crab Cakes with Tomato, Mango, and Watermelon Salsa

By Yankee Magazine

Aug 16 2004

From Chef Ted Fondulas, Hemingway’s Restaurant, Killington, Vermont.


16 cakes

Scallop and Crab Cakes


2 pounds fresh scallops*
1 pound crab meat
1/3 cup finely chopped red pepper
1/3 cup finely chopped scallion
2 teaspoons fresh thyme
Pinch cayenne
1-1/2 teaspoons salt
1 tablespoon water
1 tablespoon wasabi powder
2 tablespoons mayonnaise
Tomato, Mango, and Watermelon Salsa


Clean, dry, and chop scallops into 1/8-inch pieces (do not use a food processor; you’ll end up with scallop paste), then place in a bowl with cleaned crab meat. Add pepper, scallion, thyme, cayenne, and salt.

Add 1 tablespoon water to wasabi powder and mix until it forms a paste. Stir wasabi paste into mayonnaise, then add mixture to the scallop-crab mixture.

Divide to form 16 cakes and refrigerate at least 30 minutes.

Tomato, Mango, and Watermelon Salsa


  • 2 cups chopped tomato
  • 1 cup chopped mango
  • 2 teaspoons chopped fresh thyme
  • 1 tablespoon crushed fennel seeds
  • 1 teaspoon sesame seeds
  • 1 teaspoon sesame oil
  • 2 tablespoons minced jalapeño pepper
  • 1 tablespoon sugar
  • 2 tablespoons white wine vinegar
  • 1/4 cup vegetable oil
  • 1 cup chopped watermelon
  • 3 cups mixed greens
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 tablespoons olive oil


In a large bowl, combine tomato, mango, thyme, fennel seeds, sesame seeds, sesame oil, jalapeño pepper, sugar, and vinegar. Toss and set aside.

Preheat oven to 425°. Sauté scallop-crab cakes in vegetable oil 2 minutes on each side, or until golden brown. Place in a 425° oven 3 to 5 minutes, or until center is warm. Do not overcook.

Add watermelon to salsa and divide salsa among eight plates. Place 2 cakes on each bed of salsa. Toss mixed greens with salt, pepper, and olive oil, then place on top of cake.