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Crab and Lobster Cakes

This crab-lobster recipe takes the cakes. Served with a scrumptious mayo-mustard sauce, it's definitely a recipe that's all it's cracked up to be.


Crab and Lobster Cakes

Ingredients

For 12 people

  • 8 ounce(s) lobster claw and knuckle meat
  • 8 ounce(s) jumbo lump crab
  • 1 egg
  • 1/4 cup(s) mayonnaise
  • 3 teaspoon(s) dijon mustard
  • 1/2 teaspoon(s) celery salt
  • 1 cup(s) panko (Japanese) breadcrumbs, divided

Directions

Pick through crab to remove any shell, leaving large lumps intact. Place in a bowl with the lobster meat. In a separate bowl, mix together egg, mayonnaise, mustard and celery salt. Add to lobster mixture and toss well, trying to not break up crabmeat. Sprinkle 1/4 cup panko over mixture and mix well. Refrigerate for 15 minutes. Form into 4-oz. cakes and roll in remaining panko until well coated. Refrigerate until ready to cook. Heat olive oil in sauté pan. Over medium heat, brown cakes on one side, approximately 2 minutes. Flip cakes and place in 400-degree oven for approximately 5 minutes, or until heated through.

Nutrition facts

  • Kcal: 85.14 kcal
  • Fibers (g): 0.22g
  • Sodium (mg): 245.34mg
  • Carbs: 3.31g
  • Fat: 4.05g
  • Saturated fat (g): 0.66g
  • Proteins: 8.62g