The Ardent Epicure

An Ode to the Pleasures of Food

Crab and Lobster Cakes 
with Grilled Summer Squash Salsa

Now for part three in this series...The entrée!
The intent was to have these posted in a succession,
however one of us is a major nerd...
A note from the chef: If you are in a habit of 
cooking without measuring like we are.  
Do not, utilize the ever so famous
Post It Notes (or sticky notes) to jot down you measurements.
This has turned into a massively problematic issue
for one of our members. But as this post is under Food Pear-ings,
 a group venture. This nerd can remain anonymous:)
However this nerd promises to utilize a more efficient
 way of documenting in the future...
On top of that there was a bit of a photo issue 
with the preceding photo...It did not want to load.
Now we know it is not of the uppermost in food photography,
but it took a really long time and it is a first for us beyond
 a four shot combined photo. So we really wanted it in...
There are many flaws, but like all of our Foodie friends before us
 we must embrace our trials as well as our successes:)

So on to the recipe...This is a super easy dish
and one that you can make with or without a grill.
If you are not able to grill the squash, you can bake
or sauté them until just softened.

What you will need:
For the crab and lobster cakes
5-6 ounces crab meat, cooked
5-6 ounces lobster tail or langostino, cooked and diced
(I left them a bit chunky)
2 cups multi grain crackers, crushed
1 small lemon juiced
1 small shallot, chopped
1 small bunch fresh chives, chopped
2-3 cloves garlic, minced
3 tablespoons French aioli (or mustard and mayo mix)
Pinch of each, white pepper, cumin, sea salt
1 tablespoon white truffle oil,or olive oil
1 tablespoon butter

Place all ingredients, except oil and butter
 in a large mixing bowl, mix until completely incorporated

Let's get cooking:
Shape into cylinder cakes
(I used a 1/3 measuring cup lightly oiled
Pack and loosen with a small knife)
Heat butter and oil in a large sauté pan
Cook over medium heat on either side until golden brown,
 about 5 minutes on each side

Note: The cakes are flavorful but mild, due to the addition of the salsa
You may want to spice them up a bit if using a milder sauce:)

What you will need:
For the summer squash salsa
2 large zucchini, sliced lengthwise
1 large yellow crook neck squash, sliced lengthwise
1 medium bunch fresh cilantro
1 large jalapeño (we used seeds), seed removed for less heat
6-8 small tomatillos
3-4 cloves garlic
1 ½ tablespoons cumin
Juice of 2 small lemons and one lime
Salt and pepper to taste

Let's get blending
Blend all ingredients, except squash in a small food processor or blender
Blend until smooth
Lightly brush squash with oil and a bit of pepper
Grill on low heat until just tender
Allow squash to cool a bit, cut into small bite size chunks
Gently fold squash into salsa mixture

Recipe will make 6-8 cakes

We hope you have enjoyed our Holiday Fare... Cheers:)

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