LOBSTER CRAB CAKES
RECIPE TYPE
Appetizers, Seafood
SERVES
SERVES 6
Prep Time: 25 min
Cook Time: 8 min
Ingredients
1 pkg (500g) king crab legs, thawed
1 pkg (200g total) lobster tails
(2 or 3 tails), steamed
1 cup Longo’s Panko Bread Crumbs Japanese Style, divided
1 large Longo’s Enriched Coop Egg
1/4 cup finely diced celery
1/4 cup mayonnaise
2 Longo’s Curato Caperberries, stemmed and diced
1 tbsp chopped Longo’s Organic Fresh Dill
2 tsp Longo’s Whole Grain Mustard
Directions
Remove crab meat from legs; chop and place in large bowl. Remove meat from lobster tails and chop; add to crab in bowl. Stir together 1/2 cup panko with egg; let stand for 5 minutes. Add to crab and lobster with celery, mayonnaise, caperberries, dill, mustard and seafood rub. Stir together well and shape into 6 patties, about 3/4-inch thick. Dredge patties in remaining 1/2 cup panko. Lightly cover and refrigerate for 15 minutes. Quick Remoulade Sauce: Meanwhile, whisk together mayonnaise, mustard, gherkins, caperberries and lemon juice; refrigerate until ready to use. Heat 2 tbsp of the oil in large nonstick skillet and pan-fry lobster crab cakes in batches on both sides for about 4 minutes, adding more oil, if necessary, until golden brown. Divide spring mix among 6 plates and top each with a lobster crab cake. Spoon remoulade on top and garnish with additional caperberry, if desired.
A Dash of Advice
NUTRITIONAL INFORMATION
Protein 14g | Fibre 2g |
Fat 38g | Sugar 3g |
Carbs 14g | Sodium 840mg |
