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New England Lobster and Crab Cakes with Smoked Corn Slaw and Spicy Remoulade
Makes 10 cakes
*Extra virgin olive oil to saute
*1 tsp. chopped fresh garlic
*2 tbls. shallot, small dice
*2 tbls. yellow bell pepper, small dice
*2 tbls. red bell pepper, small dice
*1/2 lb. fresh lobster meat
*1/2 lb. lump crab meat
*2 tbls. chopped capers
*1 cup fresh breadcrumbs (plus extra for breading)
*1 cup mayonnaise
*2 tbls. fresh lemon juice
*Salt and freshly ground black pepper to taste
*Old Bay
*Clarified butter to saute
*Spicy Remoulade
*Smoked Corn Slaw
1Lightly saute garlic, shallots and bell peppers.
2In a large bowl, starting with lobster and crab meat, add above sauteed aromatics and capers. By hand, add breadcrumbs and carefully combine so as not to break up crab and lobster. When incorporated, carefully add mayonnaise and lemon juice to achieve a firm but moist consistency that will hold its shape when sauteed. Finish by seasoning with salt, pepper, Tabasco, Old Bay and Worcestershire to taste. Form into 3 oz. cakes.
3Lightly breadcrumb each cake and saute in clarified butter until golden brown.
4To plate crab cakes, place 1 oz. of remoulade on a warm plate. Place a heaping spoon of slaw on plate. Place cooked crab cakes on plate. Garnish with smoked corn, sliced chives and brumoise of bell pepper.
Chef Daniel Jackson, The Woodstock Inn & Resort, Woodstock, VT