Lump Blue Crab & Lobster Cakes Recipe
two crab & lobster cakes | roasted pepper coulis | basil oil | leeks | lemon
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Ingredients
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Crab & Lobster Cakes
Roasted Pepper Coulis
Basil Oil
Leeks
Garnish
Method
Crab & Lobster Cakes
- 1
Prepare the Mixture
In a large bowl, combine the blue crab meat, lobster meat, bread crumbs, mayonnaise, Dijon mustard, egg, green onions, Old Bay seasoning, salt, and black pepper. Mix gently until all ingredients are well incorporated.
- 2
Form the Cakes
Divide the mixture into 4 equal portions and shape each portion into a patty, about 1 inch thick.
- 3
Chill the Cakes
Place the patties on a plate and refrigerate for at least 30 minutes to firm up.
- 4
Roasted Pepper Coulis
- 5
Roast the Bell Pepper
Preheat the oven to 400°F (200°C). Place the red bell pepper on a baking sheet and roast for about 20-25 minutes until the skin is charred. Remove from the oven and let it cool. Peel the charred skin off and remove the seeds.
- 6
Basil Oil
- 7
Prepare the Basil Oil
In a blender, combine fresh basil leaves, olive oil, and salt. Blend until the mixture is smooth and vibrant green.
- 8
Strain the Oil
Strain the mixture through a fine sieve or cheesecloth to remove any solids. Set aside.
Leeks
- 9
Sauté the Leeks
In a small saucepan, melt butter over medium heat. Add the sliced leeks and salt. Sauté for about 5-7 minutes until the leeks are soft and translucent.
Plating
- 10
Assemble the Dish
On a plate, place a generous spoonful of roasted pepper coulis. Top with the crab and lobster cakes, then spoon the sautéed leeks over them. Drizzle basil oil around the plate and garnish with lemon wedges.