Crab and Maine Lobster Cakes

INGREDIENTS:

1/2 pound Maine crab meat, picked over for shells
1/2 pound cooked Maine lobster, chopped
1/4 cup fresh minced chives
1 Tablespoon fresh lemon juice
3 Tablespoons mayonnaise
1 teaspoon Dijon mustard
1 Tablespoon panko (Japanese bread crumbs)
Sea salt and freshly ground black pepper
1/2 cup panko (Japanese bread crumbs)
1 Tablespoon butter
2 garlic cloves, minced
1/4 teaspoon dried thyme

Easy Tartar Sauce:
1/4 cup mayonnaise
1/4 cup low-fat sour cream
2 finely chopped cucumber pickles
2 teaspoons chopped capers
2 teaspoons finely minced parsley
1 teaspoon finely minced shallot or chives
Dash of celery salt
Freshly ground pepper

Stir ingredients together in small bowl.

DIRECTIONS:

Season the mixture to taste with sea salt and fresh pepper. Cover the mixture and stir and chill.
Melt the butter in a non-stick frying pan over moderate heat. Sauté the minced garlic until golden and fragrant. Remove the garlic, add thyme and 1/2 cup panko and cook, stirring, until crumbs are golden brown. Cool crumbs.

Divide Maine lobster and crab mixture into 8 mounds on a sheet of waxed paper. Form into patties and coat each patty with crumbs. Sprinkle any remaining crumbs on the top. Line a sheet pan with foil, transfer cakes to pan. Bake in the oven at 400 degrees until just heated through, about 15 minutes. Makes 8 lobster cakes. Serve 2 lobster cakes with salsa, or a dollop of Easy Tartar Sauce .

NUTRITIONAL:

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