Recipes

Crab and Lobster Cakes

This crab-lobster recipe takes the cakes. Served with a scrumptious mayo-mustard sauce, it’s definitely a recipe that’s all it’s cracked up to be.
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Course Seafood
Cuisine Continental

Servings 12 servings
Calories 1021.66 kcal

Ingredients

  

  • 8 ounce(s) lobster claw and knuckle meat
  • 8 ounce(s) jumbo lump crab
  • 1 egg
  • 1/4 cup(s) mayonnaise
  • 3 teaspoon(s) dijon mustard
  • 1/2 teaspoon(s) celery salt
  • 1 cup(s) panko (Japanese) breadcrumbs, divided

Instructions

 

  • Pick through crab to remove any shell, leaving large lumps intact.
  • Place in a bowl with the lobster meat.
  • In a separate bowl, mix together egg, mayonnaise, mustard and celery salt.
  • Add to lobster mixture and toss well, trying to not break up crabmeat.
  • Sprinkle 1/4 cup panko over mixture and mix well.
  • Refrigerate for 15 minutes.
  • Form into 4-oz cakes and roll in remaining panko until well coated.
  • Refrigerate until ready to cook.
  • Heat olive oil in saute pan.
  • Over medium heat, brown cakes on one side, approximately 2 minutes.
  • Flip cakes and place in 400-degree oven for approximately 5 minutes, or until heated through.

Nutrition

Calories: 1021.66kcalCarbohydrates: 39.74gProtein: 103.38gFat: 48.65gSaturated Fat: 7.86gCholesterol: 773.44mgSodium: 2944.06mgFiber: 2.69gSugar: 2.62g

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