Crab and Lobster Cakes with Roasted Red Pepper Coulis and Dill Cream
This recipe makes 4 servings
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 |
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.
Ingredients
- 7 oz frozen crabmeat, thawed
- 1 lobster tail, approx. 2 oz (60 g)
- 2 eggs
- 2 tbsp sour cream
- 1 tbsp lemon juice
- 1-1/4 cups fresh bread crumbs
- 2 tbsp finely diced red onions
- 1 tbsp chopped fresh dill
- 1/4 tsp Worcestershire sauce
- 1/4 tsp hot pepper sauce
- 1/4 tsp each salt and pepper
- 1 tsp vegetable oil
- Roasted Pepper Coulis:
- 1 sweet red pepper
- 1 tbsp extra-virgin olive oil
- 1 small onion, chopped
- 1 large garlic clove, minced
- 1/2 cup tomato juice
- 1 tbsp white wine
- 2 tsp chopped fresh basil
- 1/4 tsp each salt and pepper
- Dill Cream:
- 1/2 cup white wine
- 3/4 cup whipping cream
- 1 tsp butter
- 1 tsp all-purpose flour
- 2 tbsp chopped fresh dill
- 1 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. Pur?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.
Source : Canadian Living Magazine: April 2003
- Keywords : Main Course; Eggs; Crab; Lobster; Skillet;









