Jack Frys Lobster Crab Cakes With Creamy Dijon Sauce Recipes

JACK FRY'S LOBSTER CRAB CAKES WITH CREAMY DIJON SAUCE

Steps:

• 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.

CREAMY CRAB CAKES

Steps:

• In a food processor, combine the egg yolk, vinegar, mustard, bell pepper, onion, 2 tspon parsley, tabasco, paprika, thyme, salt and pepper.
• Slowly add the oil until the mixture emulsifies and forms a thin mayonnaise.
• Transfer the mixture to a bowl and stir in the sour cream.
• Stir in the crabmeat, gently to prevent from breaking the lumps.
• Form 8 patties, 3 inches wide by 3/4 inch thick.
• Put the bread crumps in a shallow plate and mix in the 3 tbsp of parsley.
• Lightl dredge the patties on both sides in the bread crmbs.
• Cover the crab cakes with plastic wrap and chill for at least one hour or longer.
• Heat a skillet with butter over low to medium heat.
• Add the crab cakes, fry for about 4 minutes perside or until golden brown.