One 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
Method
Preparation of Lobster and Crab Cakes
- 1
Combine Ingredients
In a large mixing bowl, combine the chopped lobster meat, lump crabmeat, parsley, basil, tarragon, artichoke hearts, shallots, beaten egg, salt, and black pepper. Mix gently until all ingredients are well incorporated.
- 2
Form Cakes
Using your hands, form the mixture into evenly sized patties, about 2 inches in diameter. You should be able to make around 8 cakes.
- 3
Coat with Panko
Place the Japanese bread crumbs in a shallow dish. Gently coat each lobster and crab cake with the bread crumbs, pressing lightly to adhere.
- 4
Heat Oil
In a large skillet, heat enough olive oil over medium-high heat to cover the bottom of the pan.
- 5
Fry Cakes
Once the oil is hot, carefully add the crab and lobster cakes to the skillet. Fry them for about 4-5 minutes on each side, or until they are golden brown and cooked through.
- 6
Drain Excess Oil
Remove the cakes from the skillet and place them on a plate lined with paper towels to drain excess oil.