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
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.
For Creamy Dijon Sauce:
-
Combine shallot, wine, and broth.
- Bring to a boil.
- Reduce by half.
- Add the heavy cream.
- Reduce by a third.
- Whisk in the mustard.
- To serve, pool the sauce on a warm plate.
- Place 2 crab cakes on top.
- Garnish with lemon and mixed greens.
Nutrition
- Sugar: 3g
- :
- Calcium: 108mg
- Calories: 673kcal
- Carbohydrates: 14g
- Cholesterol: 121mg
- Fat: 58g
- Fiber: 1g
- Iron: 2mg
- Potassium: 291mg
- Protein: 16g
- Saturated Fat: 18g
- Sodium: 994mg
- Vitamin A: 951IU
- Vitamin C: 5mg
Share your thoughts on Jack Fry's Lobster-Crab Cakes with Creamy Dijon Sauce recipe in the Recipe Sharing forum and let us know if you have any tips or variations to enhance this delightful seafood dish.
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