Jack Frys Lobster Crab Cakes With Creamy Dijon Sauce Recipes

Steps:

• In a large mixing bowl combine all bread crumb mixture ingredients.
• Poach lobster in water with lemon, basil and sea salt. (Rule of thumb is 5 minutes per pound.) Remove lobster from water and chill in ice water. Remove meat and shell and dice meat. Lightly pick through crabmeat.
• Add crab and lobster to mixture and gently fold mixture until combines. Lightly press mixture down in bowl and refrigerate for 1 hour.
• Form the crab cakes in to 3-ounce portions about a silver dollar wide and 1 1/2 inches tall.
• To a large saute pan, add enough light olive oil to fill about 1/2 inch high. Bring to 350 degrees F and add crab cakes. Cook until golden brown on both sides.

Steps:

• The night before needed: shred the potatoes, rinse well, cover with cold water and soak overnight.
• Beat eggs.
• Cut crabmeat and lobster into chunks, combine with eggs.
• Drain potatoes and squeeze water out; combine with seafood mixture.
• Add oatmeal and blueberries.
• Shape into 4 cakes for appetizer or 2 cakes for main course.
• Heat fry pan and saute cakes in a little olive oil.
• Cook about 3 minutes per side until nicely browned, flip once only. Adjust your frying time according to size of cakes.
• Insert tip of a knife into centre; if it comes out dry, the cakes are done.
• NOTE: Fresh wild blueberries may be used , but Chef Stefan likes to use freeze-dried to prevent the mixture from colouring.