Close

Login

Logging In
Invalid username or password.
Incorrect Login. Please try again.

not a member?

Signing up could earn you gear and it helps to keep offensive content off of our site.

black blog header2
Articles, posts and more...
Posted on Nov 4, 2010 in
Avocado-Lobster Crab Cake

Avocado-Lobster Crab Cake

Serves 6-8

1 each 1.25-pound steamed Maine Lobster
1 pound Lump Crab Meat
4 ozs. Mayonnaise
1 Tbsp. Dijon Mustard
4 ozs. melted Butter
1 each fresh chopped Avocado
1 bunch Chopped Cilantro
2 tsp. Old Bay Seasoning
2 cups Panko Bread Crumbs
4 ozs. Canola Oil

Remove the meat from the lobster and chop into large chunks and place in mixing bowl. Add the remaining ingredients except the panko bread crumbs and melted butter. Gently mix everything together taking care not to break down the lumps of crab meat and diced avocado. Then mix in the melted butter and a 1/4 cup of the bread crumbs. Use enough bread crumbs to bind the mixture together and reserve the rest to bread the crab cakes. Portion into the size portion you prefer and then form in a circle or rectangle if you wish. Then gently bread the crab cakes in the extra panko bread crumbs to form a light layer of crumbs on the outside.

In a medium high sauté pan, pan fry the crab cakes on both sides until golden brown and finish in the oven for 5 minutes until the center reaches 140. Serve with your favorite sides and dipping sauce. I used a vinaigrette-mixed slaw and a sherry-garlic aioli.