Crab cake with lobster claw

RECIPE:⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Preheat oven to 450.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Step 1:

• mix the following ingredients in a bowl:

• 1/3 cup Mayo,

• 1 teaspoon old bay seasoning,

• one egg,

• 3 tablespoons melted butter,

• tablespoon chopped parsley,

• 1/2 cup crushed butter crackers (I used whole foods organic rounds),

• 1 1/2 teaspoons mustard,

• one squirt of fresh lemon juice,

• pinch of salt,

• 2 teaspoons of Worcestershire sauce.

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Step 2:

• using large spatula, gently fold the 1 lb of crabmeat into the mixture. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Step 3:

• create the crab cakes (more like balls, do not flatten). Mine were larger than usual and the recipe made 4 cakes.

• Place on buttered cookie sheet and bake for 16 minutes or until lightly golden on top. ⠀

⠀⠀Step 4:

• in a saucepan, heat

• 1/2 cup heavy cream,

• one teaspoon of old bay seasoning until it begins to boil.

• Bring to simmer, add lobster claws (used precooked claws) and cook for 5 minutes. Turn off heat and set aside.

• Overcooking lobster will make it too chewy. If you have lobster claws in the shell, cook longer as that provides more flavor. ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
  

• When all is done, plate the cake with a couple of claws on top, drizzle with sauce, and garnish with chopped parsley.

• You can add a lemon wedge too.