Crab and lobster cakes
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Mayonnaise |
| 1 | Egg white | |
| ¼ | teaspoon | Seafood seasoning |
| ½ | teaspoon | Dry mustard |
| ¼ | teaspoon | Ground celery seed |
| 2 | teaspoons | Fresh lemon juice |
| ⅛ | teaspoon | Cayenne pepper |
| 3 | tablespoons | Extra fine cracker meal |
| 12 | ounces | Lump crabmeat |
| 4 | ounces | Cooked lobster meat |
| 2 | cups | Fresh white bread crumbs |
| 5 to 6 slices firm white bread, crusts removed, processed in food processor | ||
| 2 | tablespoons | Butter |
| Coarse ground prepared mustard, or mayonnaise and chili sauce | ||
Directions
In mixing bowl, combine mayonnaise and egg white, blending well. Whisk seafood seasoning, dry mustard, celery seed, lemon juice, cayenne pepper and fine cracker meal into mayonnaise mixture. Lightly stir in crabmeat and lobster. Refrigerate, covered, for 1 hour to firm. Gently form crab mixture into 12 patties; roll in bread crumbs. In 10-inch skillet, melt butter over medium-high heat. Cook crab cakes 4 minutes or until golden brown on one side; turn and brown second side, about 4 minutes more. Serve on warm plates with coarse ground mustard or dressing made by combining equal parts of mayonnaise and chili sauce.
4 servings. Source: Louis's Charleston Grill, Charleston, SC Downloaded from , Recipes of America, Milwaukee PBS
MCBuster formatted by Gail Shermeyer <4paws@...> on Mar 25, 1997 Recipe by: , Recipes of America Posted to recipelu-digest Volume 01 Number 163 by RecipeLu <recipelu@...> on Oct 26, 1997