The Lobster Pot Restaurants Crab Cakes Recipes

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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.

THE LOBSTER POT RESTAURANT'S CRAB CAKES



The Lobster Pot Restaurant's Crab Cakes image

From the Lobster Pot Restaurant in Provincetown, MA Wilting is sort of half cooking so that the veggies are tender crisp.

Provided by Punky Julster

Categories     Crab

Time 30m

Yield 8 3 oz cakes

Number Of Ingredients 11

1 lb lump crabmeat, drained
1 teaspoon Old Bay Seasoning
4 tablespoons mayonnaise
3 ounces breadcrumbs
3 1/2 ounces monterey jack cheese, shredded
1 tablespoon baking powder
2 eggs
3 tablespoons fresh parsley, chopped
1 1/2 ounces green peppers, chopped
1 ounce celery, finely diced
3/4 ounce scallion, finely diced

Steps:

  • Mix Old Bay and mayonnaise.
  • Add crab meat and fold in to mayo mix.
  • Add wilted veggies, parsley, and breadcrumbs: mix.
  • Add cheese, baking powder, and eggs.
  • Combine well but don't over mix.
  • Broil cakes until golden brown and heated through.

Nutrition Facts : Calories 204.2, Fat 9, SaturatedFat 3.5, Cholesterol 109.5, Sodium 572.5, Carbohydrate 11.2, Fiber 0.8, Sugar 1.6, Protein 19.1

LOBSTER AND CRAB POT PIE



Lobster and Crab Pot Pie image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 14

1 pound frozen puff pastry, thawed
1 egg, beaten
1/4 cup grapeseed oil
1 cup diced white onion
1 pound lobster meat, diced
1 cup small diced carrots
1 cup small diced celery
1/2 cup all-purpose flour
4 cups chicken broth
3 cups milk
1 pound jumbo lump crabmeat, cleaned, cartilage removed
1/2 cup frozen English peas, thawed
Salt and freshly ground black pepper
2 tablespoons chopped chives, for garnish

Steps:

  • Preheat the oven to 350 degrees F. Roll out the puff pastry on a floured surface, to about 1/2-inch thickness. Using a round pastry cutter or cookie cutter, about 3 inches in diameter, cut out 6 round disks.
  • Brush each disk with the beaten egg, coating the pastry well. Arrange on a greased baking sheet and bake until the pastry rises and is golden brown, about 15 to 20 minutes. When baked, remove from oven and allow to cool.
  • Add the grapeseed oil to a large heavy-bottomed saucepan over medium heat. Add the onions and saute until soft and translucent (not caramelized), then add the lobster. Saute until the lobster is cooked, about 5 to 8 minutes.
  • At this point, add the carrots and celery and saute a few more minutes until the vegetables are tender.
  • Stir in the flour and cook for about 5 minutes; this is the beginning of the roux. Slowly begin adding the chicken stock, stirring continuously, until the mixture thickens. *Add the milk, slowly and stir until incorporated to the desired thickness.
  • Reduce the heat to a simmer and continue to cook for a further 10 to 12 minutes. Just before serving add the crabmeat and the peas and adjust the seasoning with salt and pepper, to taste. To serve, spoon into small bowls, sprinkle with chopped chives and top with a puff pastry disk.
  • *Cook's Note: By adding the liquid slowly it will help you see the desired thickness of the sauce. You may not need all of the milk, as some flours absorb different amounts of liquid. Just be careful.

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