Lobster & Lump Crab Cake
Rated 5 stars by 1 users
Category
Small Bites & Appetizers
Servings
1 cake
Prep Time
30 minutes
Cook Time
15 minutes
Ingredients
- Holy Moly Mango Lime Aioli
- Napa Cabbage and Jicama Slaw
- Organic kale and arugula
- Lemon and lime segments
- ½ cup/120 ml homemade Magical Mayo
- 2 tablespoons/30 ml Old Bay
- 1 tablespoon/15 ml worcestershire sauce
- 1 pound/450 g lobster tail cooked and chopped (preferably poached in MagicalButter garlic lemon butter)
- 1 pound/450 g lump crabmeat
- â…“ cup/80 ml cheesy crackers crushed in food processor
- 1 tablespoon/15 ml whole-grain Dijon mustard
- 1 tablespoon/15 ml pink Himalayan salt
- 3 scallions finely chopped
- 2 eggs
- 1 Red Fresno chili deveined seeded and finely diced
- ½ yellow bell pepper finely diced
- ½ Meyer lemon (juice and zest)
- ½ teaspoon/2½ ml baking soda
- ½ cup/120 ml MagicalButter Coconut Oil
- Flour for dusting
Garnish
Lobster & Lump Crab Cake
For frying
Directions
Garnish
- Add 1-2 tablespoons/30 ml of aioli to the center of a plate spreading it out into a large circle. Place the greens on the aioli position a Lobster & Lump Crab Cake on the bed of greens crown with slaw and enjoy!
Lobster & Lump Crab Cake
- Preheat your oven to 325°F/165°C.
- In a large bowl completely mix all the ingredients except the lobster and lump crab.
- Gently fold in crab and lobster meat. Shape it into 6-ounce patties and refrigerate those on a covered plate for 30-60 minutes.
- In a large oven-safe skillet set to medium heat the oil for 60-90 seconds.
- Dust your seafood cakes with flour and slowly add them into the skillet one at a time. Allow 1 minute between cakes going into the pan to keep the oil temperature more constant.
- Sauté the cakes for 4 to 5 minutes; then carefully flip and sauté them for an additional 2 minutes.
- Transfer the cakes to your preheated oven and bake for 10 minutes.
- Remove the cakes from the oven.
For frying
- Step 5
