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Lobster and Crab Cakes With Wild Blueberries Recipe

Lobster and Crab Cakes With Wild Blueberries Recipe

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Lobster and Crab Cakes With Wild Blueberries

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Ingredients:

Serving

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 potatoes and squeeze water out; combine with seafood mixture.
Add oatmeal and blueberries.
Shape into 4 cakes for appetizer or 2 cakes for main course.
Heat fry pan and saute cakes in a little olive oil.
Cook about 3 minutes per side until nicely browned, flip once only. Adjust your frying time according to size of cakes.
Insert tip of a knife into centre; if it comes out dry, the cakes are done.
NOTE: Fresh wild blueberries may be used , but Chef Stefan likes to use freeze-dried to prevent the mixture from colouring.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	196.55 Kcal (823 kJ)
Calories from fat	49.36 Kcal
		% Daily Value*
Total Fat	5.48g	8%
Cholesterol	147.95mg	49%
Sodium	248.92mg	10%
Potassium	108.44mg	2%
Total Carbs	10.65g	4%
Sugars	2.61g	10%
Dietary Fiber	0.97g	4%
Protein	26.75g	53%
Vitamin C	0.4mg	1%
Vitamin A	0.2mg	6%
Iron	0.8mg	5%
Calcium	62.4mg	6%

Amount Per 100 g
Calories	119.51 Kcal (500 kJ)
Calories from fat	30.01 Kcal
		% Daily Value*
Total Fat	3.33g	8%
Cholesterol	89.96mg	49%
Sodium	151.35mg	10%
Potassium	65.93mg	2%
Total Carbs	6.47g	4%
Sugars	1.59g	10%
Dietary Fiber	0.59g	4%
Protein	16.26g	53%
Vitamin C	0.3mg	1%
Vitamin A	0.1mg	6%
Iron	0.5mg	5%
Calcium	37.9mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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