KONA LOBSTER CRAB CAKE
Serves 4
INGREDIENTS
| 1 cup | lobster meat, diced |
| 1 cup | scallops, chopped |
| 3/4 cup | crab, cleaned, shelled |
| 1 tsp | garlic |
| 1 tsp | shallots |
| 1 each | egg |
| 1 tbsp | cilantro |
| 2 tsp | parsley |
| 2 tsp | chives |
| 1/2 cup | panko |
| salt and pepper to taste |
METHOD
| * | mix all ingredients and form individual cakes into cylindrical mold |
| * | saute until brown and serve with avocado relish and tangy mustard cream |
AVOCADO RELISH
INGREDIENTS
| 1 medium | ripe avocado |
| 2 tbsp | Maui onion, finely diced |
| 1 tbsp | cilantro, chopped |
| 1 tsp | lime juice |
| 1/2 tbsp | red chili, chopped |
| 2 tsp | garlic, chopped |
| 1 tsp | gold tequila |
| 1 tsp | corn oil |
| 3 tbsp | creme fraiche |
| 2 tsp | red bell pepper |
| salt and pepper to taste |
METHOD
| * | To make relish, cut avocado in half and remove seed. Remove flesh with a spoon and dice into small cubes, be careful not to mush. |
| * | Place in a medium size mixing bowl along with other ingredients and fold together |
| * | Pour lime juice and oil over mixture and let sit for two minutes then fold together |
TANGY MUSTARD SAUCE
INGREDIENTS
| 2 tbsp | Coleman's mustard |
| 1 1/2 tbsp | water |
| 1/4 cup | dijon mustard |
| 1/4 cup | lemon juice |
| 1/4 cup | lime juice |
| 1/8 cup | salad oil |
| 1 tbsp | vermout |
| salt and pepper, to taste |
METHOD
| * | whisk all ingredients together in a small bowl |
This great recipe is courtesy of Lahaina Grill
127 Lahainaluna Road, Lahaina, HI 96761 * www.lahainagrill.com * 808-667-5117