Seafood Cake Duet Recipe
lobster-shrimp cake, remoulade, maryland jumbo lump crab cake, lemon-garlic aioli, roasted corn salsa
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Ingredients
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Lobster-Shrimp Cake
Maryland Jumbo Lump Crab Cake
Remoulade
Lemon-Garlic Aioli
Roasted Corn Salsa
Method
Preparation of Lobster-Shrimp Cake
Mix Ingredients
In a bowl, combine lobster meat, shrimp, bread crumbs, mayonnaise, beaten egg, green onions, Old Bay seasoning, salt, and black pepper. Mix well until fully combined.
Form Cakes
Shape the mixture into patties (about 6 cakes) and refrigerate for at least 30 minutes.
Cook
Heat oil in a skillet over medium heat. Cook the patties for about 4-5 minutes on each side until golden brown.
Preparation of Maryland Jumbo Lump Crab Cake
Mix Ingredients
In a bowl, combine crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, beaten egg, bread crumbs, Old Bay seasoning, salt, and black pepper. Mix gently to avoid breaking the crab meat.
Form Cakes
Shape the mixture into patties (about 4 cakes) and refrigerate for at least 30 minutes.
Cook
Heat oil in a skillet over medium heat. Cook the crab cakes for about 5-6 minutes on each side until golden brown.
Preparation of Remoulade
Mix Ingredients
In a small bowl, mix together mayonnaise, Dijon mustard, capers, lemon juice, paprika, salt, and black pepper until smooth.
Preparation of Lemon-Garlic Aioli
Mix Ingredients
In a small bowl, combine mayonnaise, minced garlic, lemon juice, lemon zest, salt, and black pepper. Whisk until smooth.
Preparation of Roasted Corn Salsa
Mix Ingredients
In a bowl, combine roasted corn, red onion, red bell pepper, jalapeño, cilantro, lime juice, salt, and black pepper. Mix well.