Crab and Lobster Cakes with Roasted Red Pepper Coulis and Dill Cream

Author: Canadian Living

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.

  • Portion size 4 servings

Ingredients

  • 7 oz frozen crabmeat thawed
  • 1 lobster tail approx. 2 oz (60 g)
  • 2 egg
  • 2 tablespoons sour cream
  • 1 tablespoon lemon juice
  • 1 1/4 cup fresh bread crumbs
  • 2 tablespoons finely diced red onion
  • 1 tablespoon chopped fresh dill
  • 1/4 teaspoon Worcestershire sauce
  • 1/4 teaspoon hot pepper sauce
  • 1/4 teaspoon each salt and pepper
  • 1 teaspoon vegetable oil
Dill Cream:
  • 1/2 cup white wine
  • 3/4 cups whipping cream
  • 1 teaspoon butter
  • 1 teaspoon all-purpose flour
  • 2 tablespoons chopped fresh dill
  • 1 pinch each salt and pepper
Roasted Pepper Coulis:
  • 1 red pepper
  • 1 tablespoon extra-virgin olive oil
  • 1 onion chopped
  • 1 garlic clove minced
  • 1/2 cup tomato juice
  • 1 tablespoon white wine
  • 2 teaspoons chopped fresh basil
  • 1/4 teaspoon each salt and pepper

Method

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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 906 mg
  • Protein 20 g
  • Calories 412.0
  • Total fat 28 g
  • Cholesterol 197 mg
  • Saturated fat 13 g
  • Total carbohydrate 15 g

%RDI

  • Iron 20.0
  • Fibre 0.0
  • Folate 27.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 9.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 36.0
  • Vitamin C 95.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Crab and Lobster Cakes with Roasted Red Pepper Coulis and Dill Cream