Lobster And Lump Crabmeat Cake Recipe
blended with Parsley, Basil, Tarragon, Artichoke Hearts, and Shallots, breaded in Japanese Bread Crumbs and flash-fried. Served with Citrus Mustard Aioli and Mixed Greens.
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Ingredients
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Lobster and Crab Cake
Citrus Mustard Aioli
Mixed Greens
Method
Lobster and Crab Cake
- 1
Prepare the Mixture
In a large mixing bowl, combine the chopped lobster meat, lump crabmeat, parsley, basil, tarragon, artichoke hearts, and shallots. Mix gently to avoid breaking up the crab meat.
- 2
Add Binding Ingredients
Add the beaten egg, salt, and black pepper to the mixture. Gently fold in half of the Japanese bread crumbs, ensuring everything is well combined but not over-mixed.
- 3
Form the Cakes
Using your hands, form the mixture into small patties, about 2-3 inches in diameter. Place them on a baking sheet lined with parchment paper.
- 4
Coat with Breadcrumbs
Take the remaining Japanese bread crumbs and coat each patty evenly on all sides.
- 5
Fry the Cakes
In a large skillet, heat the olive oil over medium-high heat. Once hot, add the crab cakes in batches, cooking for 3-4 minutes on each side or until golden brown. Remove and place on a paper towel to drain excess oil.
Citrus Mustard Aioli
- 6
Mix Ingredients
In a small bowl, combine mayonnaise, Dijon mustard, lemon juice, orange juice, and minced garlic. Stir until smooth.
- 7
Season the Aioli
Add salt and black pepper to taste, mixing well. Adjust seasoning if necessary.
Mixed Greens
- 8
Prepare the Salad
In a large bowl, combine mixed salad greens, cherry tomatoes, and cucumber.
- 9
Dress the Salad
Drizzle with olive oil and balsamic vinegar, then season with salt and black pepper. Toss gently to combine.