Crab and Lobster Cakes
1/2 pound crabmeat, jumbo lump backfin preferred, picked over for shells and cartilage
1/2 pound chopped cooked lobster meat, picked over for shells and cartilage
1 cup mayonnaise
2 large eggs, lightly beaten
1/2 teaspoon Chesapeake Bay seasoning
1/2 teaspoon dry mustard
1 tablespoon fresh lime juice
10 saltines, roughly crushed
1 1/2 cups corn flake crumbs
1/4 cup canola oil
2 tablespoons unsalted butter
Blend the mayonnaise and eggs together in a medium-size mixing bowl. Stir in the Bay seasoning, mustard, and juices. Stir in the saltines until moist. Fold in the crab meat and lobster gently. Cover and refrigerate for 30 minutes. Form the mixture into 8 cakes, about 1/3 a cup each. Coat the cakes evenly with the corn flake crumbs and place on a baking sheet lined with waxed paper. Cover and refrigerate for at least 1 hour or up to 4 hours. Heat the oil and butter in a large saute pan or cast-iron skillet over medium-high heat. When the butter stops foaming, slide the cakes into the pan and cook until golden brown, 3 to 4 minutes per side. Drain on paper towels or brown paper bags. (Draining on bags will give you a crisper crust.) Serve warm. Makes about 8 cakes.
Note: Weyand’s suggests using our pre-cooked frozen lobster claws or our pre-cooked lobster meat in 14 ounce containers.
Recipe obtained from Crazy For Crab by Fred Thompson