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Dining Tip: Nantucket Crab and Lobster Cakes

Perfect for a traditional summer sundowner—a laid-back New England summer evening party

Owen Dugan
Posted: July 7, 2014

Note: This recipe originally appeared in the July 31, 2014 issue of Wine Spectator, featuring John Kongsgaard and California Chardonnay.

Crab and Lobster Cakes With Roasted Corn Relish and Mustard Cream

To make the crab and lobster cakes:

1/2 pound crabmeat
1/2 pound lobster meat
1/4 cup mayonnaise
1/4 cup bread crumbs
1 tablespoon whole-grain mustard
2 teaspoons lemon juice
1 tablespoon parsley, chopped
1 tablespoon chives, chopped
Kosher salt
Freshly ground black pepper
4 tablespoons clarified butter

1. Carefully and without breaking it up too much, make sure the crab meat has no pieces of shell.

2. Chop the lobster meat.

3. Gently combine first 8 ingredients. Season with salt and pepper.

4. Form 8 cakes and sauté in butter until golden brown, about 5 minutes per side.

To make the roasted corn relish:

3/4 cup corn kernels, from 2 or 3 cobs
1/4 cup cider vinegar
1/2 cup olive oil
1 teaspoon mustard seeds, toasted
Salt and freshly ground black pepper
1/4 cup diced red peppers
1/4 cup diced red onion
1 tablespoon parsley, chopped
1 tablespoon chives, chopped

1. Preheat an oven to 350° F. Roast ears of corn in their husks for 35 minutes. Let cool, then cut kernels from cob.

2. Pour the cider vinegar into a mixing bowl and slowly whisk in the olive oil.

3. Add the toasted mustard seeds, and season with salt and pepper.

4. Combine corn, peppers and onion and toss with vinaigrette.

5. Add the herbs and season with salt and pepper.

To make the mustard sauce:

1 cup crème fraîche
3 tablespoons Dijon mustard
3 tablespoons lemon juice
Salt and freshly ground black pepper

1. Whisk all ingredients and season with salt and pepper.

To assemble: Spoon equal amounts of sauce over each cake, then top with relish. Serves 4.


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