Jack Fry's Lobster-Crab Cakes with Creamy Dijon Sauce
- 2 egg whites
- 2 C. mayonnaise
- 1 tsp. Old Bay seasoning
- 1 pinch cayenne pepper
- 2 heaping Tbs. extra fine cracker meal
- Juice of 1 lemon
- 1 lb. fresh lump crab meat (Jack Fry's uses Dungeness crab)
- 5 oz. fresh lobster meat (1 rock lobster tail will give about this much meat)
- 1 C. breadcrumbs
- 4 Tbs. (1/2 stick) margarine
- Creamy Dijon Sauce:
- 1 shallot, diced
- 2 C. white wine
- 2 C. reduced-sodium chicken broth
- 1 pint heavy cream
- 4 Tbs. whole-grain Dijon mustard
- Lemon (optional)
- Mixed greens (optional)
In a large bowl, blend the egg whites, mayonnaise, Old Bay seasoning, cayenne, cracker meal and lemon juice. Fold in crab and lobster meat. Divide into 10 portions, flatten gently and form into cake. Coat in the breadcrumbs. Pan-sear in margarine 2-3 minutes on each side.
To make the sauce: Combine shallot, wine and broth. Bring to a boil. Reduce by half. Add the heavy cream. Reduce by a third. Whisk in the mustard.
To serve, pool the sauce on a warm plate. Place 2 crab cakes on top. Garnish with lemon and mixed greens.
Yield: 10 crab cakes