Lobster And Crab Cakes With Chipotle Remoulade Recipe

Name: Lobster And Crab Cakes With Chipotle Remoulade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Chipotle Remoulade; 1/2 cup scallion, sliced; 1/4 cup italian parsley, chopped; 2 tablespoons ketchup; 1 splash freshly squeezed lemon juice; 1 tablespoon worcestershire sauce; 1 tablespoon white wine vinegar; 1 tablespoon creole mustard; 1 tablespoon adobo sauce from canned chipotles; 1 teaspoon kosher salt; 1/2 cup best quality mayonnaise; Lobster and Crab Cakes; 1 egg; 1/2 cup mayonnaise; 1 tablespoon whole grain mustard; old bay seasoning, to taste; 2 scallions, chopped; 1/4 cup red bell pepper, diced; 1/4 cup jalapeno pepper, seeded and diced; 1/4 cup red onion, diced; 2 tablespoons italian parsley, chopped; 1 cup panko bread crumbs, plus more for dredging; 1/2 pound jumbo lump crab meat; 1/2 pound lobster tail meat, cooked and chopped; salt and freshly ground black pepper, to taste; dried thyme; extra-virgin olive oil, for frying

Servings: persons

Chipotle Remoulade
1/2 cup scallion, sliced
1/4 cup italian parsley, chopped
2 tablespoons ketchup
1 splash freshly squeezed lemon juice
1 tablespoon worcestershire sauce
1 tablespoon white wine vinegar
1 tablespoon creole mustard
1 tablespoon adobo sauce from canned chipotles
1 teaspoon kosher salt
1/2 cup best quality mayonnaise
Lobster and Crab Cakes
1 egg
1/2 cup mayonnaise
1 tablespoon whole grain mustard
old bay seasoning, to taste
2 scallions, chopped
1/4 cup red bell pepper, diced
1/4 cup jalapeno pepper, seeded and diced
1/4 cup red onion, diced
2 tablespoons italian parsley, chopped
1 cup panko bread crumbs, plus more for dredging
1/2 pound jumbo lump crab meat
1/2 pound lobster tail meat, cooked and chopped
salt and freshly ground black pepper, to taste
dried thyme
extra-virgin olive oil, for frying

1
["Make the remoulade:
2
Combine all except mayo in food processor and blend until smooth then add 1/2 cup mayonnaise and process until blended.", "Make the cakes:
3
Combine everything in a mixing bowl except the crab meat, lobster, and panko. Taste the mixture for seasoning. Gently fold in crabmeat and lobster, careful not to break up crabmeat too much. Fold in panko, adding enough so that the mixture is not too tight. Shape into balls and refrigerate for 30 minutes.", "Combine panko and dried thyme (thyme should appear sparingly through mixture) in a bowl. Form patties from the balls, dredge both sides in panko mixture (cakes should be relatively tight at this point) and saute on both sides til golden brown. Serve with chipotle remoulade."]

579

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 27 ingredients. The key ingredients include: Chipotle Remoulade, 1/2 cup scallion, sliced, 1/4 cup italian parsley, chopped, 2 tablespoons ketchup, and more.

Yes, Lobster And Crab Cakes With Chipotle Remoulade falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lobster And Crab Cakes With Chipotle Remoulade

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