LUMP CRAB & TILAPIA CAKES WITH LOBSTER SAUCE

LUMP CRAB & TILAPIA CAKES WITH LOBSTER SAUCE

1/2 cup jumbo lump crab meat
1 pc tilapia Fillet
1/4 tsp-1/2 tsp cayenne pepper
1/4 tsp-1/2 tsp Old Bay (make your own Old Bay Seasonings!!! look below)
1/4 cup mayonnaise
1/4 cup panko bread crumbs
1/2 cup lobster stock*
TT heavy cream

TT Dry Sherry

*Lobster stock: Add 3/4 tsp lobster base 1 cup water and bring to a boil.Once the lobster base is dissolved reduce heat to low and add the tilapia. Poach the tilapia until just done being careful not to over cook.
Remove tilapia from the stock and allow to cool. Reserve the stock.
Break up the tilapia into 1 inch pieces and add to a large mixing bowl with the jumbo lump crab. With your hands mix the crab and tilapia trying not to break up the pieces of crab. And the mayonnaise and gently mix until all the crab and fish is coated. Add the panko crumbs and mix again until the panko is evenly distributed. Add Old Bay and/or cayenne pepper if desired and gently mix.
Form the crab/fish mixture into 6-8 evenly sized cakes. If the cakes do not hold together add more mayonnaise.

Options for cooking:

1. Broil: Line a baking tray with foil and spray with non-stick cooking spray. Place crab cakes on sheet and place under broiler about 4 inches below the coils. Broil on both sides until brown. remove and serve hot.2. Pan Sautéed: Melt 1 tablespoon of olive oil and one tablespoon of butter in a sauté pan. Place cakes in pan and sauté on each side until brown.
3. Deep Fried: Place additional Panko crumbs in a shallow bowl and coat the crab cakes with the panko. Heat oil in pan or deep fryer. Deep fry until golden brown.

Lobster sauce:

Heat lobster stock and reduce by half. Add heavy cream and reduce until thickened.  Add Dry Sherry, cook out a few minutes.

Old Bay Seasoning Recipe

1 tablespoon ground bay leaves
2 1/2 teaspoons celery salt
1 1/2 teaspoons dry mustard
1 1/2 teaspoons black pepper
3/4 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon paprika
1/2 teaspoon red pepper
1/4 teaspoon ground mace
1/4 teaspoon ground cardamom

Combine all ingredients, then store in an airtight container.