{"id":8041,"date":"2018-02-03T16:10:24","date_gmt":"2018-02-03T16:10:24","guid":{"rendered":"https:\/\/www.420magazine.com\/?p=9906"},"modified":"2018-02-03T16:10:24","modified_gmt":"2018-02-03T16:10:24","slug":"lobster-lump-crab-cake","status":"publish","type":"post","link":"https:\/\/cannitrol.com\/blog\/lobster-lump-crab-cake\/","title":{"rendered":"Lobster &amp; Lump Crab Cake"},"content":{"rendered":"<div id=\"wp_fb_like_button\" style=\"margin:5px 0 5px 5px;float:right;height:100px;\"><script src=\"http:\/\/connect.facebook.net\/en_US\/all.js#xfbml=1\"><\/script><fb:like href=\"https:\/\/cannitrol.com\/blog\/lobster-lump-crab-cake\/\" send=\"true\" layout=\"standard\" width=\"450\" show_faces=\"false\" font=\"arial\" action=\"like\" colorscheme=\"light\"><\/fb:like><\/div><p><strong>Lobster &amp; Lump Crab Cake<\/strong><\/p>\n<p><strong>Skill Level:<\/strong> Medium<br \/>\n<strong>Prep Time:<\/strong> 30 minutes<br \/>\n<strong>Cook Time:<\/strong> 15 minutes<br \/>\n<strong>Chill Time:<\/strong> N\/A<br \/>\n<strong>Serving Size:<\/strong> 1 cake, 3-4 ounces\/85-115 g of slaw, 1-2 tablespoons\/15-30 ml of aioli<br \/>\n<strong>Yield:<\/strong> N\/A<\/p>\n<p><strong>Ingredients<\/strong><\/p>\n<p>\u2022 \u00bd cup\/120 ml homemade <a href=\"https:\/\/www.420magazine.com\/420-edibles\/homemade-magical-mayo\/\">Magical Mayo<\/a><br \/>\n\u2022 2 tablespoons\/30 ml Old Bay<br \/>\n\u2022 1 tablespoon\/15 ml worcestershire sauce<br \/>\n\u2022 1 pound\/450 g lobster tail, cooked and chopped (preferably poached in <a href=\"https:\/\/www.420magazine.com\/420-edibles\/how-to-make-magicalbutter\/\">MagicalButter<\/a> garlic lemon butter)<br \/>\n\u2022 1 pound\/450 g lump crabmeat<br \/>\n\u2022 ? cup\/80 ml cheesy crackers, crushed in food processor<br \/>\n\u2022 1 tablespoon\/15 ml whole-grain Dijon mustard<br \/>\n\u2022 1 tablespoon\/15 ml pink Himalayan salt<br \/>\n\u2022 3 scallions, finely chopped<br \/>\n\u2022 2 eggs<br \/>\n\u2022 1 Red Fresno chili, deveined, seeded, and finely diced<br \/>\n\u2022 \u00bd yellow bell pepper, finely diced<br \/>\n\u2022 \u00bd Meyer lemon (juice and zest)<br \/>\n\u2022 \u00bd teaspoon\/2\u00bd ml baking soda<\/p>\n<p><strong>For frying<\/strong><\/p>\n<p>\u2022 \u00bd cup\/120 ml <a href=\"https:\/\/www.420magazine.com\/420-edibles\/make-magical-coconut-oil\/\">MagicalButter Coconut Oil<\/a><br \/>\n\u2022 Flour for dusting<\/p>\n<p><strong>Garnish<\/strong><\/p>\n<p>\u2022 Holy Moly Mango Lime Aioli\u00a0\u00a0\u00a0 [Recipe Link]<br \/>\n\u2022 Napa Cabbage and Jicama Slaw [Recipe Link]<br \/>\n\u2022 Organic kale and arugula<br \/>\n\u2022 Lemon and lime segments<\/p>\n<p><strong>How To<\/strong><\/p>\n<p>1. Preheat your oven to 325\u00b0F\/165\u00b0C.<br \/>\n2. In a large bowl, completely mix all the ingredients except the lobster and lump crab.<br \/>\n3. Gently fold in crab and lobster meat. Shape it into 6-ounce patties, and refrigerate those on a covered plate for 30-60 minutes.<br \/>\n4. In a large, oven-safe skillet set to medium, heat the oil for 60-90 seconds.<br \/>\n5. Dust your seafood cakes with flour, and slowly add them into the skillet, one at a time. Allow 1 minute between cakes going into the pan to keep the oil temperature more constant.<br \/>\n6. Saut\u00e9 the cakes for 4 to 5 minutes; then carefully flip and saut\u00e9 them for an additional 2 minutes.<br \/>\n7. Transfer the cakes to your preheated oven, and bake for 10 minutes.<br \/>\n8. Remove the cakes from the oven.<\/p>\n<p>Add 1-2 tablespoons\/30 ml of aioli to the center of a plate, spreading it out into a large circle. Place the greens on the aioli, position a Lobster &amp; Lump Crab Cake on the bed of greens, crown with slaw, and enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Lobster &#038; Lump Crab Cake<br \/>\nSkill Level: Medium<br \/>\nPrep Time: 30 minutes<br \/>\nCook Time: 15 minutes<br \/>\nChill Time: N\/A<br \/>\nServing&#8230; <a href=\"https:\/\/www.420magazine.com\/420-edibles\/lobster-lump-crab-cake\/\" class=\"read-more\">[Read More]<\/a> <\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[7463,9,1,3],"tags":[7497],"_links":{"self":[{"href":"https:\/\/cannitrol.com\/blog\/wp-json\/wp\/v2\/posts\/8041"}],"collection":[{"href":"https:\/\/cannitrol.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cannitrol.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cannitrol.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cannitrol.com\/blog\/wp-json\/wp\/v2\/comments?post=8041"}],"version-history":[{"count":0,"href":"https:\/\/cannitrol.com\/blog\/wp-json\/wp\/v2\/posts\/8041\/revisions"}],"wp:attachment":[{"href":"https:\/\/cannitrol.com\/blog\/wp-json\/wp\/v2\/media?parent=8041"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cannitrol.com\/blog\/wp-json\/wp\/v2\/categories?post=8041"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cannitrol.com\/blog\/wp-json\/wp\/v2\/tags?post=8041"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}