West Indian Curried Crab And Lobster 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.

KEY WEST STYLE CRAB CAKES



Key West Style Crab Cakes image

Got this recipe from a cookbook my husband & I picked up on our honeymoon in the Keys. A few years later, stuck in snowy, land-locked IA where we live, we decided to make up a few batches of these with some Rum Runners and have a "Wish We Were in Key West" dinner party with a few friends.

Provided by Parrot Head Mama

Categories     Crab

Time 51m

Yield 2-3 serving(s)

Number Of Ingredients 15

1 lb crabmeat (I use canned,lump)
2 slices bacon (cooked crisp & crumbled)
2 tablespoons onions (minced)
1/2 red bell pepper (cleaned & chopped fine)
1/2 green bell pepper (cleaned & chopped fine)
1 celery rib (chopped fine)
1 clove garlic (minced)
1/4 cup fresh herb (parsley, cilantro, basil)
3 -4 tablespoons breadcrumbs
1 1/2 teaspoons Old Bay Seasoning
salt and pepper
1 pinch cayenne
1 egg (beaten)
1 -2 tablespoon heavy cream
3 tablespoons butter or 3 tablespoons oil

Steps:

  • When preparing bacon, remove from pan and sautee onions, peppers, celery & garlic in bacon drippings.
  • Transfer to a bowl, add crabmeat, herbs& breadcrumbs.
  • Fold in egg & cream.
  • Form into patties, size of your choice.
  • Wrap & refrigerate atleast 30 minutes.
  • Pan fry cakes in butter/oil til crispy on both sides, approximately 3 minutes per side.
  • Serve with horseradish/mustard sauce.

Nutrition Facts : Calories 617.2, Fat 35.5, SaturatedFat 17.4, Cholesterol 272.4, Sodium 2418, Carbohydrate 21.3, Fiber 2.6, Sugar 4.3, Protein 51.3

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