Jack Frys Lobster Crab Cakes With Creamy Dijon Sauce Recipes

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JACK FRY'S LOBSTER CRAB CAKES WITH CREAMY DIJON SAUCE



Jack Fry's Lobster Crab Cakes With Creamy Dijon Sauce image

Another Jack Fry's special!! Crab and lobster together.....pan FRIED in butter!! What can be better?

Provided by SkinnyMinnie

Categories     Lobster

Time 40m

Yield 10 crabcakes, 5 serving(s)

Number Of Ingredients 15

2 egg whites
2 cups mayonnaise
1 teaspoon Old Bay Seasoning
1 pinch cayenne pepper
2 teaspoons extra fine cracker meal
1 lemon, juice of
1 lb fresh lump crabmeat
5 ounces cooked lobster meat (1 rock lobster tail will give you about that amount)
1 cup breadcrumbs
4 tablespoons butter (1/2 stick)
1 shallot, minced
2 cups white wine
2 cups chicken broth
1 pint heavy cream
4 tablespoons whole grain Dijon mustard

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.

Nutrition Facts : Calories 1083.5, Fat 79.2, SaturatedFat 33.1, Cholesterol 278.3, Sodium 1754.9, Carbohydrate 46.6, Fiber 1.4, Sugar 9.3, Protein 31.9

CREAMY CRAB CAKES



Creamy Crab Cakes image

This is a lighter and creamier version. They are soft and need at least an hour chilling time before pan frying.

Provided by Morning Biscotti

Categories     Crab

Time 40m

Yield 6 crabcakes, 4 serving(s)

Number Of Ingredients 16

1 egg yolk
1 tablespoon cider vinegar
1 tablespoon Dijon mustard
1 tablespoon diced red bell pepper
1 tablespoon diced yellow onion
3 tablespoons chopped fresh parsley
1 teaspoon Tabasco sauce
1/2 teaspoon paprika
1/2 teaspoon fresh thyme
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1/4 cup olive oil
1/4 cup sour cream
1 lb crabmeat
4 cups bread, crumbs
4 -5 tablespoons unsalted butter

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.

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