Jack Fry's Lobster Crab Cakes With Creamy Dijon Sauce

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• 2 egg whites
• 2 cups mayonnaise
• 1 teaspoon old bay seasoning
• 1 pinch cayenne pepper
• 2 teaspoons extra fine cracker meal
• 1 lemon, juice of
• 1 lb fresh lump crabmeat
• 5 ounces cooked lobster meat (1 rock lobster tail will give you about that amount)
• 1 cup breadcrumbs
• 4 tablespoons butter (1/2 stick)
• 1 shallot, minced
• 2 cups wine
• 2 cups chicken broth
• 1 pint heavy cream
• 4 tablespoons whole grain dijon mustard

Recipe

• 1 to make the cakes: in a large bowl, blend the egg whites, mayonnaise, old bay seasoning, cayenne, cracker meal and lemon juice.
• 2 fold in the crab meat and the lobster meat.
• 3 divide into 10 portions and flatten gently to form a cake.
• 4 coat each cake in the breadcrumbs.
• 5 pan sear the cakes in the butter for 2-3 min on each side.
• 6 do this in batches and drain on paper towels to get rid of any excess grease. if more butter is needed, add more.
• 7 to make the sauce: combine the shallot, wine and broth in a saucepan.
• 8 bring to a boil and reduce by half.
• 9 add the heavy cream and reduce by a third.
• 10 whisk in the mustard.
• 11 to serve: pool the sauce on a warm plate.
• 12 place 2 crab cakes on top. garnish with lemon slice if desired.