Ingredients
2 egg whites
2 cups mayonnaise
1 tsp Old Bay seasoning
1 pinch cayenne pepper
2 tbsp extra fine cracker meal
1 lemon juice
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 cup breadcrumbs
½ stick margarine
1 shallot, diced
2 cups white wine
2 cups reduced-sodium chicken broth
1 pint heavy cream
4 tbsp whole-grain Dijon mustard
lemon, optional
mixed greens, optional
Preparation
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 for 2 to 3 minutes on each side.
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.
