Best 3 Lobster And Crab Cakes Recipes

Lobster and crab cakes are a delicious and luxurious seafood treat that can be enjoyed as an appetizer or main course. They are made with a combination of lobster and crab meat, which is bound together with a variety of ingredients such as bread crumbs, eggs, and spices. Lobster and crab cakes can be pan-fried, baked, or grilled, and are often served with a dipping sauce such as tartar sauce or remoulade. Whether you are a seafood lover or just looking for a special dish to impress your guests, lobster and crab cakes are sure to be a hit.

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

Ingredients

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

Ingredients

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

Ingredients

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:

Choose the freshest seafood possible. This will ensure that your crab cakes are flavorful and delicious.
Use a variety of crab and lobster meat. This will give your crab cakes a more complex flavor and texture.
Don't overmix the crab cake mixture. Overmixing will make the crab cakes tough.
Gently fold in the crab and lobster meat. This will help to prevent the crab cakes from breaking apart.
Use a light hand when forming the crab cakes. The crab cakes should be delicate, not dense.
Cook the crab cakes over medium heat. This will help to prevent them from burning.
Serve the crab cakes with your favorite dipping sauce. Some popular choices include tartar sauce, cocktail sauce, and lemon butter.

Conclusion:

Crab cakes and lobster cakes are delicious and versatile dishes that can be enjoyed as an appetizer, main course, or snack. With a little planning and effort, you can easily make these dishes at home. By following the tips in this article, you can create crab cakes and lobster cakes that are sure to impress your family and friends. So what are you waiting for? Get cooking!