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Appetizers


For the crab cakes:

1 lb. lump crab meat
� teaspoon extra virgin olive oil
� cup red onion, finely chopped
� cup celery, finely chopped
� cup red pepper, finely chopped
� cup basil, julienned
2 Tablespoons garlic & herb bread crumbs
� cup mayonnaise
� teaspoon cracked black pepper
Lemon wedges

For the cajun lobster sauce:

1 cup heavy whipping cream
2 Tablespoons Cajun seasoning
1 teaspoon Worcestershire sauce
� teaspoon paprika
1 teaspoon Tabasco sauce
1 teaspoon lobster base
2 Tablespoons butter, melted
� cup chopped green onions


For the crab cakes:

Begin by spreading the lump crab meat on a baking sheet lined with parchment paper and broiling it for 3 minutes.

Remove the baking sheet from the oven and transfer the crab meat to a large bowl.

In a saucepan, saute the chopped red onion, celery and red pepper in 1 teaspoon of extra virgin olive oil for 5 minutes.

Remove the saucepan from the heat and allow the vegetable mixture to cool.

Add the cooled vegetable mixture and the julienned basil to the crab meet and mix.

Fold in the mayonnaise and the cracked black pepper.

Use an ice cream scoop to scoop the mixture into mounds. Arrange the crab cake mounds onto a baking sheet lined with parchment paper.

Bake the crab cakes at 350�F for 12 minutes, then turn on the broiler and broil the crab cakes for 3 minutes.

Remove the crab cakes and plate them on top of the Cajun Lobster Sauce (recipe below) and serve with lemon wedges.

For the Cajun lobster sauce:

Reduce the heavy cream in a saucepan over medium heat for 8-10 minutes.

Add the Cajun seasoning to the reduced cream and whisk together.

Whisk in the Worcestershire, paprika and Tabasco sauce.

Whisk in the lobster base, melted butter and chopped green onions. Allow the sauce to simmer on medium heat for 5 minutes before serving.


Excellent