These crab cakes are coated with Panko, a Japanese crumb that is seasoned in garlic butter. These cakes made a delicious supper, or they can be shaped smaller patties for an appetizer course.

Maine Lobster and Crab Cakes

Easy Tartar Sauce:

1/4 cup mayonnaise
1/4 cup low-fat sour cream
2 finely chopped cucumber pickles
2 teaspoons chopped capers
2 teaspoons finely minced parsley
1 teaspoon finely minced shallot or chives
Dash of celery salt
Freshly ground pepper

 

For Cakes:

1/2 pound Maine crab meat, picked over for shells
1/2 pound cooked Maine lobster, chopped
1/4 cup fresh minced chives
1 tablespoon fresh lemon juice
3 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 tablespoon panko (Japanese bread crumbs)
Sea salt and freshly ground black pepper
1 tablespoon butter
2 garlic cloves, minced
1/4 teaspoon dried thyme

1/2 cup panko (Japanese bread crumbs)

1. For Easy Tartar Sauce: Stir ingredients together in small bowl. Set aside.
2. For Cakes: Stir together the crab, Maine lobster, chives, lemon juice, mayonnaise, mustard and 1 tablespoon panko in a large bowl. Season the mixture to taste with sea salt and fresh pepper. Cover the mixture and chill.
3. Melt the butter in a non-stick frying pan over moderate heat. Sauté the minced garlic until golden and fragrant.
4. Remove the garlic, add thyme and 1/2 cup panko and cook, stirring, until crumbs are golden brown. Cool crumbs.
5. Divide Maine lobster and crab mixture into 8 mounds on a sheet of waxed paper. Form into patties and coat each patty with crumbs. Sprinkle any remaining crumbs on the top.
6. Line a sheet pan with foil, transfer cakes to pan.
7. Bake in the oven at 400°F (205°C) until just heated through, about 15 minutes.
8. Serve 2 lobster cakes with salsa, or a dollop of Easy Tartar Sauce.

Makes 8 lobster cakes.

Nutritional analysis per lobster cake: 129 calories, 13 grams protein, 4 grams carbohydrates, 6 grams fat, 370 mg. sodium, less than 1 gram fiber.

Recipe provided courtesy of Maine Lobster Promotion Council.