Photography by Shawn LaChapelle

Chef Scott Ringwood’s Pretzel-crusted Crab and Lobster Cake

makes 8-10 cakes

Ingredients

For the crab and lobster cake

¼ cup diced celery

¼ cup diced red pepper

¼ cup diced scallion

1 cup mayonnaise

1 tsp Dijon mustard

¼ tsp pepper

1 Tbsp flour

1 tsp curry powder

16 oz can jumbo lump crab meat

8 oz diced lobster meat

Panko breadcrumbs

Crushed pretzels

For the curry mango aioli

½ cup mango puree

1 cup mayonnaise

¼ tsp curry

1 Tbsp chopped garlic

½ tsp lemon juice

Instructions

• To make the cakes, mix together all ingredients except the breadcrumbs and pretzels, and then add enough breadcrumbs to tighten up the mixture.

• Form into cakes and encrust in crushed pretzels.

• Pan fry in shallow oil until cooked through.

• To make the mango aioli, mix together all ingredients.

• Remove cakes from heat, plate, top with mango aioli, and serve.