Lobster and Crab Cakes
Lobster and Crab Cakes requires approximately 1 hour from start to finish. This recipe serves 4 and costs $6.82 per serving. One portion of this dish contains around 52g of protein, 27g of fat, and a total of 630 calories. 86 people were impressed by this recipe. It is brought to you by Foodnetwork. It works well as a hor d'oeuvre. It is a good option if you're following a pescatarian diet. Head to the store and pick up sea salt, whole eggs, pecorino romano, and a few other things to make it today. With a spoonacular score of 89%, this dish is awesome. Try Crab Cakes with Cajun Lobster Sauce, Red Lobster's Maryland Style Crab Cakes, and West Indian Curried Crab and Lobster Cakes for similar recipes.
Servings: 4
Preparation duration: 50 minutes
Cooking duration: 10 minutes
Ingredients:
2 bunches basil leaves
1/2 teaspoon freshly ground black pepper
2 cups freshly ground baguette bread crumbs
1/2 teaspoon cayenne pepper
1 teaspoon finely chopped fresh thyme leaves
1/2 teaspoon ground nutmeg
1/3 cup half-and-half
2 lemons, zested and juiced
Light olive oil, for sauteing
1 (11/4 pound) lobster
1 pound jumbo lump crab meat
1/2 cup freshly grated Pecorino Romano
Pinch saffron (10 threads)
1/4 cup chopped scallions
1 teaspoon sea salt
Sea salt and ground black pepper
1/2 cup diced shallots
1/2 gallon water
3 whole eggs
1 cup mixed brunoise green, red, and yellow peppers
Equipment:
mixing bowl
bowl
frying pan
Cooking instruction summary:
In a large mixing bowl combine all bread crumb mixture ingredients. Poach lobster in water with lemon, basil and sea salt. (Rule of thumb is 5 minutes per pound.) Remove lobster from water and chill in ice water. Remove meat and shell and dice meat. Lightly pick through crabmeat. Add crab and lobster to mixture and gently fold mixture until combines. Lightly press mixture down in bowl and refrigerate for 1 hour. Form the crab cakes in to 3-ounce portions about a silver dollar wide and 1 1/2 inches tall. To a large saute pan, add enough light olive oil to fill about 1/2 inch high. Bring to 350 degrees F and add crab cakes. Cook until golden brown on both sides.
Step by step:
1. In a large mixing bowl combine all bread crumb mixture ingredients.
2. Poach lobster in water with lemon, basil and sea salt. (Rule of thumb is 5 minutes per pound.)
3. Remove lobster from water and chill in ice water.
4. Remove meat and shell and dice meat. Lightly pick through crabmeat.
5. Add crab and lobster to mixture and gently fold mixture until combines. Lightly press mixture down in bowl and refrigerate for 1 hour.
6. Form the crab cakes in to 3-ounce portions about a silver dollar wide and 1 1/2 inches tall.
7. To a large saute pan, add enough light olive oil to fill about 1/2 inch high. Bring to 350 degrees F and add crab cakes. Cook until golden brown on both sides.
Nutrition Information:
covered percent of daily need
