Lobster & Crab Cakes - Pebble Beach


Lobster & Crab Cakes

In the first of a new series, our head chef, Pierre Chevillard shares food recipes from his heart; gastronomic delights that warm in the winter and lighter options for those warm summer evenings. One of the delightful things about being by the sea, is the quantity, quality and choice of fresh fish that comes into the restaurant; Crab & Lobster Cakes is a personal favourite of Pierre’s, a fantastic recipe that is bound to hit the taste buds in every possible way.

For the crab and lobster cakes, combine the crab flakes, lobster, celery, red and green peppers, cubed bread, eggs and mayonnaise and season to taste. Form into four round cakes and cover with julienne strips of potato. Fry in hot oil on both sides and keep warm.

For the fondue of fennel, slice the fennel bulbs finely and saute in a little butter until soft. Add white wine and reduce completely, then add cream and reduce until thickened.

Arrange cakes on plates and surround with portions of fennel fondue and diced mango pieces.

For the jus, lightly saute the mirpoix in butter then add seasoning, tomato puree and spices. Pour in the Pernod and white wine and reduce to half then add fish stock and cook for thirty minutes to reduce again. Strain and finish with the lobster butter. Sprinkle the jus over the crab cakes.

Ingredients (Serves 4)

200g fresh crab, flaked
200g lobster tail, diced
1 stick celery, diced
1 red pepper & 1 green pepper, diced
100g white bread, crusts removed, diced
2 eggs
1 tbsp mayonnaise
salt & pepper
2 potatoes, finely julienned
oil for frying
1 mango, diced

Fennel Fondue

2 fennel bulbs
250ml white wine
150ml double cream

Bouillabaisse jus

Mirpoix: 1 onion, chopped; 1 carrot, chopped; 1 ½ leeks, chopped; 1 fennel bulb, sliced; 2 garlic cloves.
1 tsp butter
100ml white wine
1 tsp tomato puree
3 cloves
2 bay leaves
a few saffron threads
100ml Pernod
1 ¼ litres fish stock
2 tbsp lobster butter
salt & pepper