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.
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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