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Dungeness Crab Lobster Cakes

RECIPE BY: Dean A. Thomas CEC CCE
YIELD: (12) 4 oz. Portions

Dungeness Crab Lobster Cakes
“Whether for an hors d’oeuvre, first course appetizer or an entrée, this recipe will fill all three menu slots. You can even experiment with your own sauce pairing. However, you must enjoy each and every course with the C’est la Vie Chardonnay.”

INGREDIENTS:

1 lb Dungeness Crab Meat
1/2 lb Lobster Chunk Meat
2 each Whole Eggs
3/4 C Mayonnaise
1/2 each Onion, minced and sautéd
1 tsp Dry Mustard
1 tsp Fresh Thyme
1/2 tsp Fresh Dill
1/2 tsp White Pepper
1/2 tsp Worcestershire Sauce
1/2 C Fresh Parsley, chopped
Breadcrumbs
Ritz Cracker Crumbs

METHOD OF PREPARATION:
Begin by sweating the onions in a small amount of fat, cool. In a large mixing bowl, add all the ingredients but the breadcrumbs and fold together. Next, add the breadcrumbs, just enough to hold together, yet still allow the cake to be “gentle and moist.” Form into 4-ounce cakes and roll in a mixture of 1/2 breadcrumbs and 1/2 Ritz Cracker crumbs.

Bon Appétit!


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