Lobster Crab Cakes

By Angie47

Ingredients

• 1/2 lb. jumbo lump crab meat, picked over and flaked
• 3/4 lb. cooked lobster meat, chopped
• 3/4 cup finely chopped red bell pepper
• 3/4 cup finely chopped yellow bell pepper
• 3/4 cup chopped scallions
• 1 cup finely chopped red onion
• 1/2 cups fresh bread crumbs
• 1/2 cup mayonnaise
• 3/4 cups fresh bread crumbs
• 9 TB. peanut oil

Details

Servings 6

Preparation

Step 1

In a bowl, stir together crab, lobster, bell peppers, scallions, onion, fresh bread crumbs, mayonnaise and salt and pepper to taste. Form into 18 cakes.

Preheat oven to 250 F

Put dry bread crumbs in a shallow bowl. Dredge 6 crab cakes, 1 at a time, in crumbs and transfer to a plate. In a 12 inch heavy skillet, heat 3 TB. oil over moderate heat until hot but not smoking. Cook crab cakes until golden brown on both sides and heated through, about 6 minutes. Transfer cakes with a spatula to a heatproof platter and keep warm in oven. In skillet, cleaned after each batch, cook remaining cakes, in batches of 6 in same manner in remaining oil.

Makes 18 lobster crab cakes