Best 3 Lobster And Crab Cakes Recipes

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Seafood cakes are a delightful culinary creation that tantalizes taste buds with their delectable flavors and textures. These patties, often featuring succulent lobster and crab meat, are a harmonious blend of seafood's natural sweetness and the savory embrace of herbs, spices, and seasonings. Whether pan-fried until golden or baked to perfection, seafood cakes emerge from the kitchen as culinary treasures, ready to be savored. This article delves into the art of crafting these delectable treats, presenting a collection of recipes that cater to various tastes and preferences. Explore the classic Lobster Cakes, where succulent lobster meat takes center stage, coated in a crispy golden crust. Discover the Crab Cakes, where succulent crab meat is combined with a medley of herbs and spices, promising a burst of flavor in every bite. For those seeking a unique twist, the Salmon Cakes offer a delightful alternative, showcasing the richness of salmon complemented by a zesty lemon-herb sauce. Each recipe is meticulously detailed, guiding home chefs through the process of creating these seafood masterpieces. So embark on a culinary adventure, dive into the world of seafood cakes, and let your taste buds experience the exquisite symphony of flavors they have to offer.

Check out the recipes below so you can choose the best recipe for yourself!

LOBSTER AND CRAB CAKES



Lobster and Crab Cakes image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 20

2 cups freshly ground baguette bread crumbs
1 cup mixed brunoise green, red, and yellow peppers
1/2 cup diced shallots
3 whole eggs
1/2 cup freshly grated Pecorino Romano
1/3 cup half-and-half
Pinch saffron (10 threads)
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon ground nutmeg
1 teaspoon finely chopped fresh thyme leaves
1/4 cup chopped scallions
1/2 gallon water
2 lemons, zested and juiced
2 bunches basil leaves
Sea salt and ground black pepper
1 pound jumbo lump crab meat
1 (11/4 pound) lobster
Light olive oil, for sauteing

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.

WEST INDIAN CURRIED CRAB AND LOBSTER CAKES



West Indian Curried Crab and Lobster Cakes image

Provided by Food Network

Categories     appetizer

Time 1h20m

Yield 6 servings (14 cakes)

Number Of Ingredients 14

1 egg
1/2 cup mayonnaise
1 tablespoon whole grain mustard
1 tablespoon Worcestershire sauce
2 tablespoons Javin curry blend, may vary if using Madras curry
2 scallions, chopped
1/4 cup red bell pepper, diced
1/4 cup yellow bell pepper, diced
1/4 cup red onion, chopped
2 tablespoons parsley, chopped
1 cup panko bread crumbs
1/2 pound crabmeat, jumbo lump
1/2 pound spiny lobster, cooked and chopped
Salt and freshly ground black pepper

Steps:

  • Combine everything in a mixing bowl except the crabmeat, lobster, and panko. Taste the mixture for seasoning. Gently fold in crabmeat and lobster, careful not to break up crabmeat too much. Fold in panko, adding enough so that the mixture is not too tight.
  • Cook 1 crab cake and taste. Adjust the seasoning if necessary.
  • Form into 2 1/2-ounce cakes. Saute on both sides until golden brown.

LOBSTER AND CRAB CAKES WITH CHIPOTLE REMOULADE RECIPE - (4.4/5)



Lobster and Crab Cakes with Chipotle Remoulade Recipe - (4.4/5) image

Provided by LeeBoruchow

Number Of Ingredients 29

Lobster/Crab Cake:
1 egg
1/2 cup mayonnaise
1 tablespoon whole grain mustard
1 tablespoon Worcestershire sauce
Old Bay Seasoning, to taste
2 scallions, chopped
1/4 cup red bell pepper, diced
1/4 cup jalapeno pepper, diced
1/4 cup red onion, chopped
2 tablespoons parsley, chopped
1 cup panko bread crumbs, plus more for dredging
1/2 pound crabmeat, jumbo lump
1/2 pound lobster tail meat, cooked and diced
Salt and freshly ground black pepper
Dried thyme
Chipotle Remoulade:
1/2 cup Scallion, sliced
1/4 cup Parsley, chopped
2 tablespoon Ketchup
1 squeeze lemon juice, fresh
1 tablespoon Worcestershire sauce
1 tablespoon White vinegar
1 tablespoon Mustard
1 tablespoon Garlic; minced
1 Chipotle pepper; canned
1 tablespoon Adobo sauce from canned chipotles
1 teaspoon Salt
1/2 cup mayonaise

Steps:

  • Make the remoulade: Combine all except mayo in food processor and blend until smooth then add 1/2 cup mayonnaise and process until blended. Make the cakes: Combine everything in a mixing bowl except the crabmeat, lobster, and panko. Taste the mixture for seasoning. Gently fold in crabmeat and lobster, careful not to break up crabmeat too much. Fold in panko, adding enough so that the mixture is not too tight. Shape into balls and refridgerate for 30 minutes. Combine panko and dried thyme (thyme should appear sparingly through mixture) in a bowl. Form patties from the balls, dredge both sides in panko mixture (cakes should be relatively tight at this point) and saute on both sides til golden brown. Serve with chipotle remoulade.

Tips:

  • For the best results, use fresh lobster and crab meat. If using frozen seafood, thaw it completely before using.
  • Be gentle when mixing the ingredients together. Overmixing will make the cakes tough.
  • Form the cakes into 1-inch thick patties. If the cakes are too thick, they will not cook evenly.
  • Pan-fry the cakes over medium heat until they are golden brown on both sides. Do not overcrowd the pan, or the cakes will not cook evenly.
  • Serve the cakes immediately with your favorite dipping sauce.

Conclusion:

Lobster and crab cakes are a delicious and easy-to-make seafood dish. They are perfect for a special occasion or a casual meal. With a few simple tips, you can make lobster and crab cakes that are sure to impress your friends and family.

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