Jack Fry'S Lobster Crab Cakes With Creamy Dijon Sauce - cooking recipe

Ingredients

CRAB LOBSTER CAKES
2 egg whites
2 cups mayonnaise
1 teaspoon Old Bay Seasoning
1 pinch cayenne pepper
2 teaspoons extra fine cracker meal
1 lemon, juice of
1 lb fresh lump crabmeat
5 ounces cooked lobster meat (1 rock lobster tail will give you about that amount)
1 cup breadcrumbs
4 tablespoons butter (1/2 stick)
CREAMY DIJON SAUCE
1 shallot, minced
2 cups white wine
2 cups chicken broth
1 pint heavy cream
4 tablespoons whole grain Dijon mustard

Preparation

To make the cakes: In a large bowl, blend the egg whites, mayonnaise, Old Bay seasoning, cayenne, cracker meal and lemon juice.
Fold in the crab meat and the lobster meat.
Divide into 10 portions and flatten gently to form a cake.
Coat each cake in the breadcrumbs.
Pan sear the cakes in the butter for 2-3 min on each side.
Do this in batches and drain on paper towels to get rid of any excess grease. If more butter is needed, add more.
To make the sauce: Combine the shallot, wine and broth in a saucepan.
Bring to a boil and reduce by half.
Add the heavy cream and 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 slice if desired.