Jumbo Lump Blue Crab & Lobster Cakes Recipe
roasted pepper coulis | basil oil
Was this page helpful?
Help improve this recipe for others.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the Crab & Lobster Cakes
For the Roasted Pepper Coulis
For the Basil Oil
Method
For the Crab & Lobster Cakes
- 1
Prepare the Mixture
In a large mixing bowl, combine the jumbo lump blue crab meat and cooked lobster meat. Gently fold them together without breaking the crab meat.
- 2
Add the Bindings
Add mayonnaise, Dijon mustard, and the beaten egg to the seafood mixture. Mix gently until combined.
- 3
Incorporate the Fillers
Stir in the panko breadcrumbs, green onions, parsley, Old Bay seasoning, salt, and black pepper. Mix until everything is evenly coated.
- 4
Form the Cakes
Using your hands, form the mixture into large patties, about 3 inches in diameter. Place them on a baking sheet lined with parchment paper.
- 5
Chill the Cakes
Cover the cakes with plastic wrap and refrigerate for at least 30 minutes to help them hold their shape.
- 6
Cook the Cakes
In a large skillet, heat olive oil over medium heat. Cook the crab and lobster cakes for about 4-5 minutes on each side, or until golden brown and heated through.
For the Roasted Pepper Coulis
- 7
- 8
Process Until Smooth
Blend until the mixture is smooth and well combined. Adjust seasoning if necessary.
- 9
Heat the Coulis
Transfer the coulis to a small saucepan and heat over low heat until warm.
For the Basil Oil
- 10
Blend the Basil
In a blender, combine fresh basil leaves, olive oil, and salt.
- 11
Process Until Smooth
Blend until the mixture is smooth and vibrant green.
- 12
Strain the Oil
Strain the basil oil through a fine mesh sieve or cheesecloth to remove solids.