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andydp
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Joined: 23 Sep 2003
Posts: 8122
Location: Upstate NY near Albany
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 Posted: 09/30/05 - 07:28 Post subject: Lobster and Crab Cake recipe
Saw this recipe on TV while I was in Maine last week. Haven't tried it yet mostly 'cause the lobster meat is gonna be expensive...
Bar Harbor Club's Maine Crab and Lobster Cakes
Maine Crab and Lobster Cakes
½ lb. fresh Maine crab meat
½ cup fresh picked Maine lobster meat small diced
2 tablespoons red onion, small diced
3 tablespoons red bell pepper, small diced
½ of a jalapeño pepper, seeded and small diced
1 tablespoon fresh chives, minced
1 tablespoon fine chopped cilantro
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
Juice of 1 lime
1 large egg
¼ cup mayonnaise
1 cup Panko crumbs (** See note below)
pinch of salt and pepper
For Breading the Crab & Lobster Cakes
4 large eggs beaten
2 cups all purpose flour
4 cups Panko crumbs
Mix all crab & lobster cake ingredients together and refrigerate for 30 minutes remove mix and form 4oz cakes. Bread the cake using a standard breading procedure (egg, flour, and Panko crumb) fry cakes in vegetable oil or sauté in pan until lightly golden in color. Finish cakes in a 300° oven for ten minutes until middle of cakes are hot.
"Panko Crumbs": Japanese bread crumbs = Japanese breadcrumbs = Japanese style breadcrumbs = Japanese style bread crumbs Pronunciation: PAN-koh Notes: Panko breadcrumbs have a coarser texture than ordinary breadcrumbs, and they make for a much lighter and crunchier casserole topping and coating for deep-fried foods. They're especially good for breading seafood. Tan-colored panko is made from the whole loaf, white panko from bread with the crusts cut off. Look for both kinds in the Asian foods section of larger supermarkets. Substitutes: breadcrumbs (not as coarse, doesn't stay crisp as long) OR cracker meal OR melba toast (crushed)
Last edited by andydp on 09/30/05 - 13:01; edited 1 time in total
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mageline
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Posted: 09/30/05 - 09:50 Post subject:
Thanks for sharing the recipe. The ingredients for the cake sound very good.
But I have a question:
Why so much crumbs?
Why 2 cups flour and 4 cups panko for a half a pound of crab meat and a 1/2 cup of lobster meat? There's a typo in there somewhere, I think.
I want to make this recipe this weekend using lump crab meat. Lobsters haven't crossed our table in a long time. I don't think they'll ever will. 
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Tri as I might
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Joined: 14 Jul 2005
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Posted: 09/30/05 - 10:07 Post subject:
| mageline wrote: | | Lobsters haven't crossed our table in a long time. I don't think they'll ever will. |
Be patient! They're not in a race, you know!
Last edited by Tri as I might on 09/30/05 - 10:28; edited 2 times in total
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mageline
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Posted: 09/30/05 - 10:17 Post subject:
| Tri as I might wrote: | | mageline wrote: | | Lobsters haven't crossed our table in a long time. I don't think they'll ever will. |
Be patient! They're not in a race, you know!
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There are some cute little red x's crawling accross your post, you know that?
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kristin31
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Posts: 8045
Location: Caught in the crossfire of childhood and stardom
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Posted: 09/30/05 - 10:21 Post subject:
Considering the damage to the commercial Florida lobster business from the hurricanes, the price of those lobsters won't be coming down either.
Heck, even the ones we were catching for personal enjoyment are more scarce, and they are smaller in size than last year, which hopefully means more thrown back in the water to be bigger and of legal size next season...
I hadn't seen this recipe.
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andydp
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Joined: 23 Sep 2003
Posts: 8122
Location: Upstate NY near Albany
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Posted: 09/30/05 - 11:10 Post subject:
| mageline wrote: | Thanks for sharing the recipe. The ingredients for the cake sound very good.
But I have a question:
Why so much crumbs?
Why 2 cups flour and 4 cups panko for a half a pound of crab meat and a 1/2 cup of lobster meat? There's a typo in there somewhere, I think.
I want to make this recipe this weekend using lump crab meat. Lobsters haven't crossed our table in a long time. I don't think they'll ever will. |
I think they just want you to dredge these babies very well. The large amount you refer to is in the part for the breading prior to frying.
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mageline
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Posted: 09/30/05 - 11:44 Post subject:
| andydp wrote: | | mageline wrote: | Thanks for sharing the recipe. The ingredients for the cake sound very good.
But I have a question:
Why so much crumbs?
Why 2 cups flour and 4 cups panko for a half a pound of crab meat and a 1/2 cup of lobster meat? There's a typo in there somewhere, I think.
I want to make this recipe this weekend using lump crab meat. Lobsters haven't crossed our table in a long time. I don't think they'll ever will. |
I think they just want you to dredge these babies very well. The large amount you refer to is in the part for the breading prior to frying. |
Thanks. I usually yield about 6 crab cakes out of a lb of crab meat when I make them. Then again, I didn't have the other ingredients like your recipe shows. I'll save the left over crumbs for another time.
Oh, don't use imitation crab meat. I've used them before, it didn't work so well. They wouldn't stick together. Had to use duct tape. It wasn't so good with duct tape. 
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Ms. Jenn
Fresh, Hot & Wild
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Joined: 14 Feb 2004
Posts: 7935
Location: Suite 550
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Posted: 10/01/05 - 09:17 Post subject:
Why do you hate me?
*severely allergic to shellfish (developed in the last 3 years), but LOVES it.
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airehead
Oompa Loofah
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Joined: 12 Nov 2002
Posts: 18788
Location: Between here and eternity...
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Posted: 10/01/05 - 10:09 Post subject:
| Ms. Jenn wrote: | Why do you hate me?
*severely allergic to shellfish (developed in the last 3 years), but LOVES it. |
Funny, I'm starting to develop a reaction to seafood lately too.
My lips start swelling--never happened really before this year.
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JUJR
Grunt
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Joined: 20 Feb 2005
Posts: 1970
Location: www.johnnydu.com
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Posted: 10/01/05 - 10:20 Post subject:
| airehead wrote: | | Ms. Jenn wrote: | Why do you hate me?
*severely allergic to shellfish (developed in the last 3 years), but LOVES it. |
Funny, I'm starting to develop a reaction to seafood lately too.
My lips start swelling--never happened really before this year. |
I really think our pollution/toxins are playing with immune system overload.........IMHO 
I had the reaction to the unwashed shirt.....chemicals are killing us
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airehead
Oompa Loofah
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Joined: 12 Nov 2002
Posts: 18788
Location: Between here and eternity...
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Posted: 10/01/05 - 10:28 Post subject:
| JUJR wrote: | | airehead wrote: | | Ms. Jenn wrote: | Why do you hate me?
*severely allergic to shellfish (developed in the last 3 years), but LOVES it. |
Funny, I'm starting to develop a reaction to seafood lately too.
My lips start swelling--never happened really before this year. |
I really think our pollution/toxins are playing with immune system overload.........IMHO
I had the reaction to the unwashed shirt.....chemicals are killing us |
It's a possibility.
Heck, I can't even type right this morning. Maybe it's the fish I had last night...  (Actually, I'm betting it's the lack of sleep...)
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kristin31
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Posts: 8045
Location: Caught in the crossfire of childhood and stardom
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Posted: 10/01/05 - 14:02 Post subject:
| JUJR wrote: | | airehead wrote: | | Ms. Jenn wrote: | Why do you hate me?
*severely allergic to shellfish (developed in the last 3 years), but LOVES it. |
Funny, I'm starting to develop a reaction to seafood lately too.
My lips start swelling--never happened really before this year. |
I really think our pollution/toxins are playing with immune system overload.........IMHO
I had the reaction to the unwashed shirt.....chemicals are killing us |
You're correct. About 12 years ago, I had a severe reaction (i.e. anaphylaxis) to orange roughy . I had eaten it many times before with no ill effects. The ER dr explained that it was most likely from the toxins in the water in which the fish were swimming. My allergist verified that. No more orange roughy.
Once you have a reaction of that magnitude, with lip selling, itching, throat closing shut, the likelihood for a more severe reaction is high. It's best to avoid the potential allergen entirely.
I have a feeling that with all of the pollution from the Gulf Coast due to the hurricanes that we may be unable to eat a lot of formerly safe seafood. We are already having issues with the water here. Two months ago, you could see 25 ft down about three miles out on the oceanside. Three weeks ago, I almost hit a jellyfish snorkeling since the water was so murky and particulated. I haven't been out since.
I won't even go on the bay (read Gulf Coast) side.
This is really sad.
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crazyfrog
Kermitologist
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Joined: 31 May 2003
Posts: 7610
Location: atlanta
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Posted: 10/01/05 - 16:53 Post subject:
| JUJR wrote: |
I really think our pollution/toxins are playing with immune system overload.........IMHO
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dont get me started on whats in the water....
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kristin31
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Posts: 8045
Location: Caught in the crossfire of childhood and stardom
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Posted: 10/01/05 - 18:33 Post subject:
| crazyfrog wrote: | | JUJR wrote: |
I really think our pollution/toxins are playing with immune system overload.........IMHO
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dont get me started on whats in the water.... |
Why? Now I'm curious. PM me if you don't want to freak people out. I am asking because I got a funky infection on the three week ago swim that I am sure was from the water...
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JUJR
Grunt
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Joined: 20 Feb 2005
Posts: 1970
Location: www.johnnydu.com
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Posted: 10/01/05 - 19:43 Post subject:
| kristin31 wrote: | | crazyfrog wrote: | | JUJR wrote: |
I really think our pollution/toxins are playing with immune system overload.........IMHO
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dont get me started on whats in the water.... |
Why? Now I'm curious. PM me if you don't want to freak people out. I am asking because I got a funky infection on the three week ago swim that I am sure was from the water... |
now I gotta start another thread on immunities... 
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