Table of Contents
In a sauté pan heat 2 tablespoons of oil. Gently slide in two crab cakes at a time. Brown on one side approximately two-to-three minutes. Turn and brown the other side. Turn down heat and simmer crab cakes another 5-8 minutes. “My favorite from Red Lobster.”
Remove lobster from water and chill in ice water. Remove meat and shell and dice meat. Lightly pick through crabmeat. Add crab and lobster to mixture and gently fold mixture until combines. Lightly press mixture down in bowl and refrigerate for 1 hour. Form the crab cakes in to 3-ounce portions about a silver dollar wide and 1 1/2 inches tall.
Remove lobster from water and chill in ice water. Remove meat and shell and dice meat. Lightly pick through crabmeat. Add crab and lobster to mixture and gently fold mixture until combines. Lightly press mixture down in bowl and refrigerate for 1 hour.
Poach lobster in water with lemon, basil and sea salt. (Rule of thumb is 5 minutes per pound.) Remove lobster from water and chill in ice water. Remove meat and shell and dice meat. Lightly pick through crabmeat. Add crab and lobster to mixture and gently fold mixture until combines. Lightly press mixture down in bowl and refrigerate for 1 hour.
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