Lobster Crab

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Lobster & Crab Cakes Recipe for a Delicious Supper Tonight

Whatever you may take in, the first thing that strikes your mind is would it be healthy to consume the same. Isn’t it? In fact, not only you, but almost everyone on this planet suffers from the same worry. Health is wealth. Everyone knows that and this is the reason that drives all of them towards searching for something that could satisfy them both in terms of health and taste. Seafood items, such as crab cakes, etc. have been found to be really very healthy for food lovers. Thus, in spite of avoiding the taste factor, you should opt for these items to relish tasty food with no negative health-related worries.Lobster, shrimp, clam, etc. are also included with clams as the best sea creatures used as ingredients for the seafood preparations.

The steps to prepare “Lobster and Crab Cakes” have been mentioned below. This item can act as the best delight for dinners and can also serve as the appetizer course if cut into small sized patties.

Ingredients (Tartar sauce)

Mayonnaise – ¼ cup

Low-fat sour cream – ¼ cup

Cucumber pickles (finely chopped) – 2

Capers (chopped) – 2 teaspoons

Parsley (finely minced) – 2 teaspoons

Shallot or chives (finely minced) – 1 teaspoon

Celery salt – a dash

Ground pepper – fresh

Ingredients (For Cakes)

Crab meat (picked over for shells) – ½ pound

Cooked lobster (chopped) – ½ pound

Fresh chives (minced) -= ¼ cup

Lemon juice (fresh) – 1 tablespoon

Mayonnaise – 3 tablespoon

Dijon mustard – 1teaspoon

Panko (Japanese bread crumbs) – 1 tablespoon

Sea salt & black pepper (fresh)

Butter – 1 tablespoon

Garlic cloves (minced) – 2

Thyme (dried) – ¼ teaspoon

Once again, panko – ½ cup

How to CookLobster and Crab Cakes

To prepare the tartar sauce, stir the ingredients mentioned above all together in a small bowl. Keep it aside.

To prepare the lobster and crab cakes, the first step is to take a container and put the crab, lobster, chives, lemon juice, mustard, mayonnaise and 1 tablespoon of panko together. Stir the content.

Using sea salt and ground pepper, season the content to taste. Then cover the content and allow it to chill.

Now take a non-sticky frying pan and place it over moderate heat. Sauté the garlic in it till it turns golden.

Take the garlic out and add in it thyme and ½ cup panko and then cook it. Stir it till the crumbs convert into golden brown colour. Then cool the crumbs.

On a waxed paper sheet, divide the mixture into 8 mounds. Shape them like patties and coat each of the part with crumbs.

Place the sheet pans with foils and transfer the crab cakes to the pan.

Bake the pieces in the oven at 400 degree Fahrenheit. Cook it for 15 minutes till it gets heated through.

Serve hot lobster and crab cakes with the Tartar sauce already prepared and make your dinner relishing for your family and guests. This dish, according to the analysis made by the nutritionists contain 129 calorie, 13 gm of protein, 4 gm carbohydrate, 6 gm fat, 370 mg sodium, etc.

can i get the red lobster recipe for their lobster & crab stuffed mushrooms?

Red Lobster's Crab Stuffed Mushrooms

Recipe By :Red Lobster Restaurants

Ingriedents needed:
1 pound fresh mushrooms - (about 35 to 40)
1/4 cup finely-chopped celery
2 tablespoons finely-chopped onion
2 tablespoons finely-chopped red bell pepper
1/2 pound crab claw meat
2 cups oyster crackers -- crushed
1/2 cup shredded cheddar cheese
1/4 teaspoon garlic powder
1/2 teaspoon Old Bay Seasoning
1/4 teaspoon freshly-ground black pepper
1/4 teaspoon salt
1 egg
1/2 cup water
6 slices white cheddar cheese

Preheat oven to 400 degrees.

Sauté celery, onion, and pepper in butter for 2 minutes, transfer to a plate and cool in the refrigerator.

While vegetables cool, wash mushrooms and remove stems. Set caps to the side and finely chop half of the stems. Discard the other half of the stems or use elsewhere. Combine the sautéed vegetables, chopped mushroom stems, and all other ingredients (except cheese slices) and mix well.

Place mushroom caps in individual buttered casseroles or baking dishes (about 6 caps each). Spoon 1 teaspoon of stuffing into each mushroom. Cover with sliced cheese.
Bake in oven for 12 to 15 minutes until cheese is lightly browned.

This recipe yields 6 servings.

Suggested Wine: Chenin Blanc, Fume Blanc

Chef's Tip - You can use a pastry bag with a large tip to fill the mushrooms.