| Method |
| Preheat oven to 350.Clean the crabmeat leaving the meat in large lumps. Blanch the lobster. Remove from shell, chop into large pieces and mix with crab gently. Mix all other ingredients and fold into crab-lobster mixture until just starting to stick together – you may not need to add all of the wet mixture to achieve the desired consistency. Mold into 1 _ oz cakes and coat with panko crumbs. Sear cakes until crispy then finish in oven until heated through.
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| Lobster Crab Cakes:Ingredients: |
1 crab (jumbo lump)
1 cup mayonnaise
1/3 cup shallots
_ tbsp Old Bay seasoning
_ tsp dry mustard
1 lemon - juiced
_ lime - juiced
1 lobster
1 egg white
1/3 cup panko cracker crumbs
salt and pepper to taste
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| Citrus Beurre Blanc: Ingredients: |
2 oranges – juiced
1 lemon – juiced
1 lime – juiced
_ quart white wine
2 tbsp shallots
1/3 quart rice wine vinegar
_ quart cream
_ lb butter, chopped
salt and pepper to taste |
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| Combine juices, wine, shallots and vinegar and simmer on medium heat until reduced to _ original volume. Add cream and reduce again by half. Slowly add chopped butter until proper consistency is reached. Season with salt and pepper.
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| Basil oil:Ingredients: |
_ oz. basil
1 oz. spinach
1 cup blended oil
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| Method |
| Blanch the spinach and basil together. Puree with the oil and let steep overnight. Strain oil through a fine sieve. |
| Preparation:Ingredients: |
18 basil leaves
9 small tomatoes, chopped
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| Method |
| Place sauce in center of the plate and lay two crab cakes on top. Finish with a drizzle of the basil oil and garnish with a basil leaf and _ chopped tomato.
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