Saturday, January 23, 2010

Lobster Crab Cakes


This is from my favorite restaurant, The Coldwater Cafe, in Tipp City, Ohio.

1/2     lb.jumbo lump crabmeat - picked and flaked
3/4     lb. lobster meat, cooked and chopped
3/4     cup finely chopped red bell pepper
3/4     cup finely chopped yellow bell pepper
3/4     cup finely chopped green onions
1        cup finely chopped red onions
2  1/4 cup FRESH breadcrumbs, divided
1/2     cup mayonnaise
9        TBSP peanut oil, divided
3        cups Remoulade Sauce

In a medium bowl, stir together: crabmeat, lobster, peppers, onions, mayo and 1 1/2 cup breadcrumbs.

Form 18 cakes  - 2 1/2" in diameter and 1/2" thick

Place remaining breadcrumbs in a shallow bowl

Dredge 6 crabcakes at a time in breadcrumbs and transfer to a plate

In a 12-inch heavy skillet, heat 3 TBSP of the oil over medium heat until hot but not smoking

Cook crabcakes about 6 minutes until golden brown and heated through .  Clean skillet after each batch Continue frying  6 at at time using 3 TBSP of fresh oil for each batch.

Serve with remoulade sauce.   Serves 9