Stefan Mueller’s Lobster and Crab Cakes with Wild Blueberries
Ingredients
1/2 cup (125 mL) shredded potatoes
2 eggs
1 cup (250 mL) crabmeat
1/2 cup (125 mL) lobster meat
2 tablespoons (30 mL) rolled oats
1-2 tablespoons (15-30 mL)
freeze-dried blueberries (see note)
Sea salt and freshly ground black pepper
Olive oil for frying
Directions
The night before needed: shred the potatoes, rinse well, cover with cold water and soak overnight.
Beat eggs. Cut crabmeat and lobster into chunks; combine with eggs. Drain the potatoes and squeeze water out; combine with seafood mixture. Add rolled oats and blueberries; season to taste. Shape into 4 cakes (for appetizers) or 2 cakes (for a main course). Heat up a frying pan and sauté cakes in a little hot olive oil.
Cook about 3 minutes per side until nicely browned, and flip once only. Insert the tip of a knife into centre: if it comes out dry, they're done.
Note: Fresh blueberries may be used in this recipe, but Chef Stefan likes to use freeze-dried blueberries to prevent the mixture from colouring.