Jack Fry's Lobster Crab Cakes With Creamy Dijon Sauce

Recipe by SkinnyMinnie
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 5
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • To make the cakes: In a large bowl, blend the egg whites, mayonnaise, Old Bay seasoning, cayenne, cracker meal and lemon juice.
  • Fold in the crab meat and the lobster meat.
  • Divide into 10 portions and flatten gently to form a cake.
  • Coat each cake in the breadcrumbs.
  • Pan sear the cakes in the butter for 2-3 min on each side.
  • Do this in batches and drain on paper towels to get rid of any excess grease. If more butter is needed, add more.
  • To make the sauce: Combine the shallot, wine and broth in a saucepan.
  • Bring to a boil and reduce by half.
  • Add the heavy cream and 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 slice if desired.
Advertisement