Crab and Lobster Cakes with Red Pepper Sauce

Crab and Lobster Cakes with Red Pepper Sauce


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This cake is a little fancier because it contains both crab and lobster. The sauce is delicious, and best served as a bed to the cakes. Serve it as part of your main course in a surf and turf meal or as an appetizer at a party. Regardless, everyone will love it!

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Time needed

20 min preparation + 30 min cooking

Serving Size / Yield

4 servings


  • 1 (7 oz.) pkg. crabmeat
  • 1 (2 oz.) lobster tail
  • 2 eggs
  • 2 Tbs. sour cream
  • 1 Tbs. lemon juice
  • 1 1/4 C. bread crumbs
  • 3 Tbs. red onion, finely diced
  • 1 Tbs. fresh dill, chopped
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1 Tbs. oil
  • Sauce
  • 1 sweet red pepper
  • 1 Tbs. oil
  • 1 small onion chopped
  • 1 large clove garlic, minced
  • 1/2 C. tomato juice
  • 1 Tbs. white wine
  • 2 tsp. fresh basil, chopped
  • 1/4 tsp. salt
  • 1/4 tsp. pepper

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Place the crab in a sieve and add the shelled and diced lobster to it. Press out liquid and remove any visible shell. In a bowl, whisk the eggs, sour cream, and lemon juice until smooth. Stir in the crumbs, onion, dill, Worcestershire sauce, hot pepper sauce, salt, and pepper. Mix in the crab and lobster meat. Form into 8 cakes that are 1/2 inch thick. Brush a skillet with oil and heat over medium high flames. Fry the cakes for about 4 minutes on each side, lightly brushing with oil if needed.

For the sauce, grill or broil the red pepper until it is blackened all over, which should take about 20 minutes and let cool. Peel, halve, and seed the pepper before chopping it and setting it aside. Over medium heat in a skillet, heat up the oil and cook the onion and garlic until it is golden, or about 5 minutes. Add the lemon juice, wine, roasted pepper, basil, salt, and pepper. Bring it to a boil, then reduce the heat, and let it simmer for 3 minutes. Puree in a blender.

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