Provence-style lobster and crab cakes finished with basil oil and a Citrus Beurre Blanc.


Makes: 18 cakes

Notes: Basil oil needs to be made a day ahead of time.


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.

206 North College Street, Charlotte (Uptown), NC, 28202