Crusty Crab Lobster Kotaifi Cheesecake Food

LOBSTER AND CRAB CAKES

Steps:

• In a large mixing bowl combine all bread crumb mixture ingredients.
• Poach lobster in water with lemon, basil and sea salt. (Rule of thumb is 5 minutes per pound.) Remove lobster from water and chill in ice water. Remove meat and shell and dice meat. Lightly pick through crabmeat.
• Add crab and lobster to mixture and gently fold mixture until combines. Lightly press mixture down in bowl and refrigerate for 1 hour.
• Form the crab cakes in to 3-ounce portions about a silver dollar wide and 1 1/2 inches tall.
• To a large saute pan, add enough light olive oil to fill about 1/2 inch high. Bring to 350 degrees F and add crab cakes. Cook until golden brown on both sides.

CREOLE SHRIMP & CRAB CHEESECAKE

Steps:

• Preheat oven to 350°. In a small bowl, mix bread crumbs, Parmesan cheese and dill; stir in butter. Press onto bottom of a greased 9-in. springform pan. Place pan on a baking sheet., For cheesecake, in a large skillet, heat butter over medium-high heat. Add red pepper, onion and carrot; cook and stir until tender. Stir in seasonings. Cool slightly., In a large bowl, beat cream cheese, cream and sherry until smooth. Add eggs; beat on low just until combined. Fold in vegetable mixture, shrimp, crab and Gouda cheese. Pour over crust., Bake 60-65 minutes or until center is almost set. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., In a small bowl, mix mayonnaise, mustard and Creole seasoning. Remove rim from springform pan. Serve cheesecake with sauce and crackers.

CRAB STUFFED LOBSTER RAYNA

Steps:

• Preheat grill for medium heat.
• Butterfly the lobster tails by carefully cutting a slit down the top side, without cutting all the way through to the bottom. Flip the tail over, and carefully cut the shiny membrane without cutting the meat on the underside. This will prevent the tails from curling as they cook. Set tails aside.
• In a skillet, melt the butter over medium heat. Cook and stir the celery and green onion in butter until tender. Stir in the flour, dry mustard, and cayenne pepper. Using a wire whisk, mix in cold milk slowly, whisking constantly to prevent lumps from forming. Continue cooking, stirring occasionally, until thickened. Remove from heat. Stir in crab meat and bread crumbs. Spoon crab mixture into lobster tails.
• Arrange tails on the preheated grill, and close the lid. Cook for 12 minutes, or until lobster meat is opaque and the crab mixture is heated through.

CRUSTY CRAB & LOBSTER KOTAIFI CHEESECAKE

Steps:

• Pre-heat oven to 350 degrees. Coat the bottom and sides of 10 inch springform pan with 1 tablespoon of the butter and the line bottom outside of pan with Aluminum foil. In a large bowl, coat strands of kataifi with the remaining melted butter and 1 teaspoon of the Old Bay seasoning. Press half of the kataifi in the bottom of springform pan. Set aside. In a large bowl, beat cream cheese, add eggs. Stir in remaining ingredients. Spread cream cheese mixture evenly over the shredded fillo lined pan. Top with remaining shredded dough and press down. Bake 40 minutes, increase heat to 450 degrees and bake additional 15 minutes. Remove from oven and let rest in pan for 10 minutes. Remove sides and cut and serve warm with Pink horseradish sauce. Serves 8-12. Horseradish sauce 1 pint sour cream 2 tablespoons jarred beet horseradish 1 teaspoon paprika, hot smoked if available 1 tablespoon fresh parsley, chopped In a small bowl, stir all sauce ingredients together until well incorporated. Chill.

LOBSTER CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F.
• In a bowl, combine the Parmesan cheese, bread crumbs and butter, blend thoroughly.
• Press the mixture into the bottom of a 9-inch springform pan.
• In a large saute pan, heat the olive oil.
• When the oil is hot, add the onions and the peppers.
• Season with salt and pepper.
• Saute for 2 minutes, remove from the heat.
• Using an electric mixer, beat the cream cheese until smooth.
• With the machine running, add the eggs, one at a time, until incorporated.
• Beat in the cream, Gouda cheese and sauteed vegetables until fully icombined, about 2 minutes.
• Fold in the lobster meat and the parsley.
• Pour the filling into the prepared crust and bake until firm, about 1 hour.
• Remove from the oven and allow to cool to room temperature.
• If you refrigerate the cake before serving, allow to come to room temperature before serving.
• To serve, cut the cake into wedges with a warm knife.
• Serve each wedge with the Creme Fraiche and traditional garnishes Yield: 12 to 16 servings.

JACK FRY'S LOBSTER CRAB CAKES WITH CREAMY DIJON SAUCE

Steps:

• To make the cakes: In a large bowl, blend the egg whites, mayonnaise, Old Bay seasoning, cayenne, cracker meal and lemon juice.
• Fold in the crab meat and the lobster meat.
• Divide into 10 portions and flatten gently to form a cake.
• Coat each cake in the breadcrumbs.
• Pan sear the cakes in the butter for 2-3 min on each side.
• Do this in batches and drain on paper towels to get rid of any excess grease. If more butter is needed, add more.
• To make the sauce: Combine the shallot, wine and broth in a saucepan.
• Bring to a boil and reduce by half.
• Add the heavy cream and reduce by a third.
• Whisk in the mustard.
• To serve: Pool the sauce on a warm plate.
• Place 2 crab cakes on top. Garnish with lemon slice if desired.