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Moms View Message Board: Cooking and Recipe Discussion: Seafood: Crab Cakes? or Lobster Cakes?
Anyone have a good recipe for crab or lobster cakes?
1 lb. Jumbo lump or backfin crab meat 3 slices white bread 1 tbsp. mayonnaise (Light) 1 tbsp. Dijon mustard 2 tsp. Old Bay or Wye River seasonings 1 tbsp. snipped parsley (optional) 1 egg Vegetable oil (for frying) Tartar sauce, mustard, or cocktail sauce Beat the egg in a bowl. Remove the crusts from the bread and break the slices into small pieces. Add to the egg. Mix in the mayonnaise, Dijon mustard, Chesapeake seasoning, and parsley and beat well. Place the crabmeat in a bowl and pour the egg mixture over the top. Gently toss or fold the ingredients together, taking care not to break up the lumps of crabmeat. Form the cakes by hand or with an ice-cream scoop into 8 mounded rounds about 3 inches in diameter and 3/4-inch thick. Do not pack the mixture too firmly. The cakes should be as loose as possible, yet still hold their shape. Place the cakes on a tray or platter covered with wax paper, cover, and refrigerate for at least 1 hour before cooking. Pour oil into a heavy skillet to a depth of about 1 1/2 inches. Heat the oil and fry the crab cakes, a few at a time, until a golden brown, about 4 minutes on each side. Remove with a slotted utensil to paper towels to drain. Or broil the cakes: Slip them under a preheated broiler until nicely browned, turning to cook evenly, about 4 to 5 minutes on each side. Or saute: Heat a small amount of clarified butter or olive oil, or a combination, in a skillet and saute the cakes, turning several times, until golden brown, about 8 minutes total cooking time Serve at once, with Tartar sauce, mustard, or cocktail sauce on the side Serves 6 People
1 pound lobster, shells removed, cooked and cleaned 1/4 cup Brioche bread crumbs 1 shallot 1/4 cup peppers roasted and diced 1 pinch Cayenne 1 tablespoon fresh herbs (chopped parsely, chives, and tarragon) 2 tablespoons olive oil 1/8 cup lobster gloss (a reduction of lobster stock) Grated zest of one lemon Fresh ground pepper Salt Roast the pepper in a 500-F degree oven until the skin is slightly charred. Remove it from the oven and allow to cool slightly. Peel the skin off the pepper and remove the core and seeds. Dice into small pieces. Peel and mince the shallot. In a small saute pan, cook the shallots in olive oil until they are translucent. Finely chop the tial and nuckle meat of the lobster. Mix the meat, cayenne, lemon zest, herbs, pepper, salt, and lobster gloss, reserving a small amount of the bread crumbs and all the olive oil. Season to taste. Form the mixture into two circles. Lightly coat the cakes with the remaining bread crumbs. Refrigerate until ready to serve. Saute the cakes in a small saute pan with a little olive oil until they are golden brown on both sides. Serve warm. Gently heat the claws in butter until they are warm. Garnish each cake with a lobster claw.
these look great thanks!
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