Crab and Lobster Cakes with Roasted Red Pepper Coulis and Dill Cream
Lobster gives these an authentic Nova Scotian touch, and the two sauces — one a colourful roasted pepper and the other, a creamy dill — add a touch of Laceby indulgence. Serve as an appetizer or main course, depending on your appetite.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 412 |
| pro | 20 g |
| total fat | 28 g |
| sat. fat | 13 g |
| carb | 15 g |
| fibre | 1 g |
| chol | 197 mg |
| sodium | 906 mg |
| % RDI: | - |
| calcium | 9% |
| iron | 20% |
| vit A | 36% |
| vit C | 95% |
| folate | 27% |
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1 pkg (7 oz/196 g) frozen crabmeat, thawed
1 lobster tail (2 oz/60 g)
2 eggs
2 tbsp (25 mL) sour cream
1 tbsp (15 mL) lemon juice
1-1/4 cups (300 mL) fresh bread crumbs
3 tbsp (50 mL) finely diced red onion
1 tbsp (15 mL) chopped fresh dill
1/4 tsp (1 mL) each Worcestershire and hot pepper sauce
1/4 tsp (1 mL) each salt and pepper
1 tbsp (15 mL) vegetable oil
Roasted pepper Coulis:
1 sweet red pepper
1 tbsp (15 mL) extra-virgin olive oil
1 small onion, chopped
1 large clove garlic, minced
1/2 cup (125 mL) tomato juice
1 tbsp (15 mL) white wine
2 tsp (10 mL) chopped fresh basil
1/4 tsp (1 mL) each salt and pepper
Dill Cream:
1/2 cup (125 mL) white wine
3/4 cup (175 mL) whipping cream
1 tsp (5 mL) butter
1 tsp (5 mL) all-purpose flour
2 tbsp (25 mL) chopped fresh dill
Pinch each salt and pepper
Preparation:
Place crab in sieve. Remove lobster from shell; dice and add to crab. Press out liquid and remove any visible cartilage or shell.
In large bowl, whisk eggs, sour cream and lemon juice until smooth. Stir in crumbs, onion, dill, Worcestershire and hot pepper sauces, salt and pepper. Mix in crab and lobster. With damp hands, form by 1/4 cupfuls (50 mL) into 8 cakes, each scant 1/2 inch (1 cm) thick. (Make-ahead: Arrange on waxed paper-lined rimmed baking sheet; cover and refrigerate for up to 2 hours.)
Lightly brush large nonstick skillet with oil; place over medium heat. Fry cakes, in batches if necessary and brushing lightly with oil if needed, until golden and crisp on both sides, about 4 minutes per side.
Roasted Pepper Coulis:
Meanwhile, grill or broil red pepper until blackened all over, about 20 minutes. Let cool. Peel, halve and seed; chop and set aside.
In nonstick skillet, heat oil over medium heat; cook onion and garlic until golden, 5 minutes. Add tomato juice, wine, roasted pepper, basil, salt and pepper; bring to boil. Reduce heat; simmer for 3 minutes. Purée in blender or food processor. (Make-ahead: Let cool; refrigerate in airtight container for up to 2 days.)
Dill Cream:
In saucepan, boil wine until reduced to 1/4 cup (50 mL), about 3 minutes. Pour in cream; boil for 3 minutes. Meanwhile, mash butter with flour until smooth; whisk into pan. Simmer, whisking, until smooth and slightly thickened, about 1 minute. Stir in dill, salt and pepper. (Make-ahead: Cover surface immediately with plastic wrap; let cool and refrigerate for up to 8 hours. Reheat over low heat, stirring.)
Reheat coulis; pool generous 2 tbsp (25 mL) each of the coulis and dill cream separately onto each warmed plate. Top with 2 crab-and-lobster cakes.
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