Recipe courtesy of Christopher Nason
Lobster and Crab Cakes
- Level: Easy
- Yield: 4 servings
- Total: 1 hr
- Prep: 50 min
- Cook: 10 min
Ingredients
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
Directions
- 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.