PEI Rock Crab and Lobster Cakes

Ingredients

1 pound Belle River Rock Crab, thawed
½ pound Cooked PEI Lobster Meat, cooled & chopped
3 cups Mashed PEI Potatoes, cooled
2 each Green Onions, finely sliced
1 each Orange, zested
½ tsp Cajun Spice
to taste Salt & Black Pepper
1 cup All Purpose Flour
1/2 cup Canola Oil

Directions

Preheat oven to 350°F.
In a large bowl combine rock crab, lobster, and mashed PEI potatoes; mix until well combined.
Fold in green onions, orange zest, Cajun spice, salt, and pepper.
Form into 24 crab cakes and place onto a baking sheet.
Season flour with salt and black pepper, and stir to combine. Dredge each cake in flour to coat; place back onto baking sheet.
In a large sauté pan, heat canola oil over medium-high heat. Cook crab cakes until golden on each side (4-5 minutes per side). Place on baking sheet and bake for 5-6 minutes or until heated through.
Remove crab cakes from oven and serve hot with Orange-Tarragon Crème (see recipe below).
Makes 24 crab cakes

Orange-Tarragon Crème

2 cups PEI Sour Cream
1 each Orange, zested
½ each Orange, juiced
2 tsp Fresh Tarragon, removed from stems and chopped

Directions:

In a medium bowl, combine all ingredients and stir well.
Pour crème into a serving bowl and garnish with fresh orange zest or cover with plastic wrap and refrigerate. Serve chilled alongside hot PEI Rock Crab and Lobster Cakes.
Yield: 2 cups