Name: Jack Fry’s Lobster-Crab Cakes with Creamy Dijon Sauce Recipe
Prep time: 30 min
Cook time: 1 h
Yield: 10
Cuisine: American
Ingredients: 2 egg whites; 2 cups mayonnaise; 1 tsp Old Bay seasoning; 1 pinch cayenne pepper; 2 tbsp extra fine cracker meal; 1 lemon juice; 1 lb fresh lump crab meat; 5 oz fresh lobster meat; 1 cup breadcrumbs; ½ stick margarine; 1 shallot; 2 cups white wine; 2 cups reduced-sodium chicken broth; 1 pint heavy cream; 4 tbsp whole-grain Dijon mustard; lemon; mixed greens

For those who’ve always wanted to try Jack Fry’s but are sadly in a whole different state or country, we’ve got something that will hold you off until your next visit to Louisville. These mouthwatering lobster crab cakes can be served as appetizers or as a meal with other dishes – either way, they’ll be the star!

How To Make Jack Fry's Lobster-Crab Cakes with Creamy Dijon Sauce

Use fresh crab and lobster meat for these scrumptious lobster-crab cakes. They go perfectly well with some creamy dijon sauce.

Prep: 30 mins

Cook: 1 hr

Total: 1 hr 30 mins

Serves:

Ingredients

2 egg whites
2 cups mayonnaise
1 tsp Old Bay seasoning
1 pinch cayenne pepper
2 tbsp extra fine cracker meal
1 lemon juice
1 lb fresh lump crab meat, Jack Fry's uses Dungeness crab
5 oz fresh lobster meat, 1 rock lobster tail will give about this much meat
1 cup breadcrumbs
½ stick margarine

Creamy Dijon Sauce:

1 shallot, diced
2 cups white wine
2 cups reduced-sodium chicken broth
1 pint heavy cream
4 tbsp whole-grain Dijon mustard
lemon, optional
mixed greens, optional

Instructions

In a large bowl, blend the egg whites, mayonnaise, Old Bay seasoning, cayenne, cracker meal and lemon juice.
Fold in crab and lobster meat.
Divide into 10 portions, flatten gently and form into cake.
Coat in the breadcrumbs.
Pan-sear in margarine for 2 to 3 minutes on each side.