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Name: Crab And Lobster Cakes With Roasted Corn Relish And Mustard Cream
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1/2 lb crabmeat; 1/2 lb lobster meat; 1/4 cup Mayonnaise; 1/4 cup Bread crumbs; 1 tablespoon Whole grain mustard; 2 teaspoons lemon juice; 1 teaspoon Parsley; 1 tablespoon Chives; Kosher Salt; Freshly ground pepper; 4 tablespoons clarified butter

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INGREDIENTS

1/2 lb crabmeat
1/2 lb lobster meat
1/4 cup Mayonnaise
1/4 cup Bread crumbs
1 tablespoon Whole grain mustard
2 teaspoons lemon juice
1 teaspoon Parsley
1 tablespoon Chives
Kosher Salt
Freshly ground pepper
4 tablespoons clarified butter

INSTRUCTIONS

Crab and Lobster Cakes:

Carefully and without breaking it up too much, make sure the card meat has no pieces of shell in it.

Chop the lobster meat.

Gently combine first 8 ingredients. Season with salt and pepper.

Form 8 cakes and sauté in butter until golden brown, about 5 min per side.

Roasted Corn Relish:

3/4 cup corn kernels

1/4 cup cider vinegar

1/2 cup olive oil

1 tsp mustard seeds, toasted

salt & pepper

1/4 cup diced red pepper

1/4 cup diced red onion

1 tbs chopped parsley

1 tbs chopped chives

Preheat over to 350 degrees. Roast ears of corn in their husks for 5 min. Let cool, then cut kernels from cob.

Pour cider vinegar into a mixing bowl and slowing whisk in the olive oil.

Add the toasted mustard seeds, and season with salt and pepper.

Combine corn, peppers, and onion and toss with vinaigrette.

Add the herbs and season with salt and pepper.

Mustard Sauce:

1 Cup Creme Fraiche

3 tbs Dijon Mustard

3 tbs lemon juice

Salt and Pepper

Whisk all ingredient and season with salt & pepper.

NOTES

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Crab And Lobster Cakes With Roasted Corn Relish And Mustard Cream

1/2 lb crabmeat
1/2 lb lobster meat
1/4 cup Mayonnaise
1/4 cup Bread crumbs
1 tablespoon Whole grain mustard
2 teaspoons lemon juice
1 teaspoon Parsley
1 tablespoon Chives
 Kosher Salt
 Freshly ground pepper
4 tablespoons clarified butter

Crab and Lobster Cakes:
Carefully and without breaking it up too much, make sure the card meat has no pieces of shell in it. 
Chop the lobster meat. 
Gently combine first 8 ingredients. Season with salt and pepper. 
Form 8 cakes and sauté in butter until golden brown, about 5 min per side.

Roasted Corn Relish:
3/4 cup corn kernels
1/4  cup cider vinegar
1/2 cup olive oil
1 tsp mustard seeds, toasted
salt & pepper
1/4 cup diced red pepper
1/4 cup diced red onion
1 tbs chopped parsley
1 tbs chopped chives

Preheat over to 350 degrees. Roast ears of corn in their husks for 5 min. Let cool, then cut kernels from cob.
Pour cider vinegar into a mixing bowl and slowing whisk in the olive oil.
Add the toasted mustard seeds, and season with salt and pepper. 
Combine corn, peppers, and onion and toss with vinaigrette.
Add the herbs and season with salt and pepper.

Mustard Sauce:
1 Cup Creme Fraiche
3 tbs Dijon Mustard
3 tbs lemon juice
Salt and Pepper

Whisk all ingredient and season with salt & pepper.

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Crab And Lobster Cakes With Roasted Corn Relish And Mustard Cream
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Nutrition

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Serving Size: 1 Serving (585g)
Recipe Makes: 1 Servings

Calories: 868
Calories from Fat: 343 (40%)

Amt Per Serving		% DV

	Total Fat 38.1g	51 %
	Saturated Fat 11.4g	57 %
	Monounsaturated Fat 4.5g
	Polyunsanturated Fat 2.8g
Cholesterol 305.5mg		94 %
Sodium 3377.6mg		116 %
Potassium 1021.7mg		27 %
Total Carbohydrate 31.9g		9 %
	Dietary Fiber 2.1g	9 %
	Sugars, other 29.8g
Protein 93.3g		133 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 868

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