Lobster and Crab Cakes

Total Time:
1 hr
50 min
10 min

4 servings

  • Bread crumb mixture:
  • 2 cups freshly ground baguette bread crumbs
  • 1 cup mixed brunoise green, red, and yellow peppers
  • 1/2 cup diced shallots
  • 3 whole eggs
  • 1/2 cup freshly grated Pecorino Romano
  • 1/3 cup half-and-half
  • Pinch saffron (10 threads)
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon finely chopped fresh thyme leaves
  • 1/4 cup chopped scallions
  • Poaching:
  • 1/2 gallon water
  • 2 lemons, zested and juiced
  • 2 bunches basil leaves
  • Sea salt and ground black pepper
  • 1 pound jumbo lump crab meat
  • 1 (11/4 pound) lobster
  • Light olive oil, for sauteing
  • In a large mixing bowl combine all bread crumb mixture ingredients.

  • Poaching:

  • 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.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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