Lobster-blue Crab Cakes Recipe

Preparation

1. 1

   Make the Lobster-Blue Crab Mixture

   In a large bowl, combine the lobster meat, blue crab meat, mayonnaise, breadcrumbs, beaten egg, Dijon mustard, Old Bay seasoning, chopped parsley, salt, and black pepper. Mix gently until just combined.

2. 2

   Form the Cakes

   Shape the mixture into patties, about 1 inch thick. Place them on a baking sheet lined with parchment paper. Refrigerate for at least 30 minutes to help the cakes firm up.

3. 3

   Cook the Cakes

   Heat olive oil in a large skillet over medium heat. Add the crab cakes in batches, cooking for about 4-5 minutes on each side or until golden brown. Remove and drain on paper towels.

4. 4

   Prepare the White Beans & Sauce

   In the same skillet, add Tuscan peasant white beans and sauté for a few minutes until heated through. For the Lemon Caper Beurre Blanc, melt butter in a saucepan, add lemon juice, capers, and whisk until emulsified.

5. 5

   Serve

   Plate the sautéed white beans and top with the lobster-blue crab cakes. Drizzle with Lemon Caper Beurre Blanc before serving.