Lobster And Crab Cakes With Wild Blueberries Recipes

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RED LOBSTER CRAB CAKES



Red Lobster Crab Cakes image

Make and share this Red Lobster Crab Cakes recipe from Food.com.

Provided by AFWifey

Categories     Lunch/Snacks

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 12

1/2 teaspoon garlic, minced
1 tablespoon onion, minced
1 tablespoon celery, diced
2 tablespoons mayonnaise
1 egg
1/8 teaspoon salt
1/8 teaspoon pepper
1 teaspoon Dijon mustard
1 teaspoon Old Bay Seasoning
1/4 cup breadcrumbs
1 lb lump crabmeat
2 tablespoons oil, for sauteing

Steps:

  • In a large bowl combine all ingredients, except crab meat and bread crumbs.
  • Using gloved hands, gently mix in crab meat, then add bread crumbs.
  • Spread a thin layer of plain bread crumbs on your work surface.
  • Form crab mixture into equal balls, approximately two inches in diameter.
  • Place on crumbs, gently flatten the balls of crab mixture & round the edges. Form the cakes about one-half inch thick & three inches round.
  • Refrigerate.
  • In a sauté pan heat 2 tablespoons of oil.
  • Gently slide in two crab cakes at a time.
  • Brown on one side approximately two-to-three minutes. Turn and brown the other side.
  • Turn down heat and simmer crab cakes another 5-8 minutes.

Nutrition Facts : Calories 174.2, Fat 8.2, SaturatedFat 1.3, Cholesterol 93.9, Sodium 423.8, Carbohydrate 5.6, Fiber 0.3, Sugar 0.8, Protein 18.6

FISH AND LOBSTER CAKES



Fish and Lobster Cakes image

"When I ran Barefoot Contessa, my specialty-food store in East Hampton, NY, we sold thousands and thousands of crab cakes every summer. They were not only delicious, but they were also perfect for entertaining because you could simply reheat them before dinner and serve them with our creamy, vinegary remoulade. I still make them at home: I cook them early in the day so I can be out of the kitchen by the time my guests arrive. Recently, I revisited my old recipe and decided to update it with lobster, flaky codfish, lemon zest and crunchy panko crumbs. I was glad I did! The fish cakes turned out to be a wonderful twist on traditional crab cakes. To make them ahead, I prepare the Fish and Lobster Cakes, place them on a sheet pan, wrap them well and refrigerate for a few hours. Before we eat, I just put them in a 350 degrees F oven for 15 minutes. Everyone thinks I whipped up dinner right before they arrived!" says Ina.

Provided by Ina Garten

Categories     main-dish

Time 55m

Yield 14 cakes

Number Of Ingredients 20

8 tablespoons (1 stick) unsalted butter, divided
1 1/2 cups (1/4- to 1/2-inch-diced) yellow onion
1 cup (1/4- to 1/2-inch-diced) celery
1 large Holland red bell pepper, cored, seeded and
1/4- to 1/2-inch-diced
1 1/4 pounds boneless, skinless cod fillets, cut into 4 pieces
1/2 cup heavy cream
Kosher salt and freshly ground black pepper
4 cups panko (Japanese bread flakes), divided
3 tablespoons minced fresh dill
2 tablespoons good mayonnaise, such as Hellmann?s
1 tablespoon Dijon mustard
1 teaspoon grated lemon zest
2 extra-large eggs, lightly beaten
1/2 pound cooked lobster meat, 1/2-inch-diced
Good olive oil
1 1/2 cups good mayonnaise, such as Hellmann's
6 tablespoons minced cornichons
1 tablespoon whole-grain mustard
3 tablespoons Champagne or white wine vinegar

Steps:

  • Preheat the oven to 200 degrees F.
  • Heat 3 tablespoons of the butter in a large (12-inch) saute pan over medium-high heat. Add the onion, celery and bell pepper and cook over medium heat for 8 to 10 minutes, stirring occasionally, until tender. Place the fish on top of the vegetables and add the cream, 1 teaspoon salt and 1/2 teaspoon black pepper. Bring to a boil, lower the heat, cover and simmer for 6 to 12 minutes (depending on the thickness of the cod), until the fish is just cooked. Set aside in the pan for 10 minutes, then flake the fish into large pieces with a fork.
  • Put 2 cups of the panko in a large bowl. Add the cod mixture, including the cooking liquid, the dill, mayonnaise, mustard, lemon zest, eggs, lobster, 2 teaspoons salt and 1 teaspoon black pepper and mix gently.
  • Using a 2 1/4-inch ice cream scoop as a measure, shape the mixture into 14 (3-inch) fish cakes. Place the remaining 2 cups of panko on a plate and coat the cakes all over, patting the coating to adhere. Wipe the saute pan clean with a paper towel and heat 2 tablespoons of the butter and 2 tablespoons of oil in the pan over medium heat. Place 5 cakes in the pan and cook for 5 minutes on each side, until nicely browned on both sides. Transfer the cakes to a sheet pan and keep them warm in the oven for up to 15 minutes. Repeat, adding more butter and oil, until the entire mixture is cooked. Serve hot with the remoulade sauce.
  • Remoulade Sauce: Place the mayonnaise, cornichons, mustard, vinegar, 1 1/2 teaspoons salt and 3/4 teaspoon pepper in the bowl of a food processor fitted with the steel blade. Pulse a few times until the cornichons are finely chopped (not pureed). Transfer to a sealed container and refrigerate for up to 5 days.

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.

MAINE LOBSTERBAKE



Maine Lobsterbake image

Provided by Food Network

Categories     main-dish

Time 3h

Yield 60 servings

Number Of Ingredients 26

1/2 bushel clams
Seaweed, for wrapping
35 whole potatoes of similar size
10 onions, whole
35 fresh lobsters, elastic removed from claws
35 ears corn, husks on
Garden salad, for serving
Cornbread, for serving, recipe follows
Blueberry Cake, recipe follows
6 cups all-purpose flour
6 cups cornmeal
1 cup sugar
7 tablespoons baking powder
6 eggs
6 cups milk
1 1/2 cups vegetable oil
12 eggs, separated
6 cups sugar
3 cups shortening
2 tablespoons vanilla extract
1 teaspoon salt
9 cups flour, plus additional for flouring blueberries and cake pan
2 tablespoons baking powder
2 cups milk
6 cups blueberries
Butter, for greasing pan

Steps:

  • Rinse the clams well, then soak in fresh water for 30 minutes.
  • Layer all ingredients in a seaweed wrap in this order: clams, potatoes, and onions next to each other on the bottom, then lobsters on top of them, then corn as the highest layer. Wrap very tightly with a double layer of foil making sure there are no holes in foil (essentially making a pressure cooker). Cover the foil pack with additional seaweed. Light a wood fire. Cook over fire for 30 minutes.
  • Carefully open the foil wrap and take out the corn and lobsters so you can reach the potatoes and clams. Separate onto individual serving dishes. Serve with your favorite Garden Salad, Cornbread, and Blueberry Cake.
  • Cornbread
  • Preheat oven to 450 degrees F.
  • Grease 2 (12 by 18 by 1-inch) baking pans and warm in the oven while preparing the ingredients.
  • In a large mixing bowl, mix the dry ingredients together. In a separate bowl, mix the eggs and milk together. Then mix the egg/milk mixture into the dry ingredients. Add the vegetable oil and mix. Pour mixture into the hot baking pans and bake for 20 minutes.
  • Preheat oven to 350 degrees F.
  • Beat the egg whites; set aside. Mix the egg yolks with sugar, shortening, vanilla, and salt.
  • In a separate bowl mix the 9 cups of flour and the baking powder. Mix the flour mixture with the egg mixture, slowly adding the milk. Fold in the egg whites. Flour the blueberries and then fold them into the cake batter. Butter and flour 2 (12 by 18 by 1-inch) baking pans. Pour the blueberry cake batter into the pans and bake for 40 minutes, or until a toothpick inserted into the cake comes out dry and the cake springs back when touched firmly.

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.

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