Crab cake with lobster claw

Crab cake with lobster claw

Preheat oven to 450.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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.

Step 2:

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

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.

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