Recipes From The Kitchen:

WINNER - Philly Cooks 2004 "Best Appetizer"

Lobster and Lump Crab Cakes with Leek, Parsnip and Saffron Ragout
By: Meg Votta, Executive Chef, Joseph Ambler Inn
Serves 6

Crab Cakes

• 2 lb Lump Crabmeat
• 1 lb Lobster Meat (may use canned)
• 2 T Red Bell Pepper, small dice
• 2 T Yellow Bell Pepper, small dice
• 1 t Parsley, chopped
• 1 t Chives, chopped
• 1/2 t White Worcestershire Sauce
• 1/8 t Tabasco Sauce
• 1/4 t Dry Mustard
• 1/2 t Salt
• 1/4 t Black Pepper
• 1/2 C Mayonnaise
• 1 C Panko Breadcrumbs
• Canola oil and needed

In a saute pan over medium heat place the canola oil and heat. Then add the peppers and shallots and cook until soft. Cool and then place into a bowl with the rest of the ingredients with the exception of the breadcrumbs. Mix carefully so as not to break up the crab and lobster meat too much. Taste and adjust seasonings and mayonnaise as necessary. Divide mixture into 6 equal parts, form into cakes and coat with breadcrumbs. Place a saute pan over medium heat and add about 1/2 cup of canola oil to pan. Place cakes into pan and cook until golden brown on both sides. Place pan into 400 degree oven and cook for five minutes.

Leek, Parsnip and Saffron Ragout

• 1 C Parsnips, medium dice
• 2 C Leeks, sliced into half rounds
• 1 C Vidalia Onion, medium dice
• 2 C Yukon Gold Potatoes, peeled and medium dice
• 2 T Butter
• 1 t Saffron
• 2 t Thyme, chopped
• 2 t Parsley, chopped
• 1 t Salt
• 1/2 t Black Pepper
• 2 C Heavy Cream

In medium saucepan over low heat place the butter and melt. Next add the parsnips, leeks and onion and cook until soft. Be sure to season this mixture with salt and pepper. Next add the saffron, thyme and parsley and cook for 2-3 minutes. Add the cream and potatoes and cook until potatoes are tender. Taste and adjust seasonings.

Divide stew onto 6 plates and place crab and lobster cake on top and serve.