In the Meat Market we enjoyed the most exquisite combinations, innovative and outstanding flavors. But also recipes that can be called as universal so it is usual to see them in the best restaurants, though without forgetting the different touch that permeates the meat specialist of all récipe.
2 cups freshly ground baguette bread crumbs
1 cup mixed brunoise green, red, and yellow peppers
1/2 cup diced shallots
3 whole eggs
1/2 cup freshly grated Pecorino Romano
1/3 cup half-and-half
Pinch saffron (10 threads)
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon ground nutmeg
1 teaspoon finely chopped fresh thyme leaves
1/4 cup chopped scallions
Pour water lobster with lemon and sea salt for approximately 5 minutes per pound. Remove the lobster from the water and cool in ice water.
Remove the lobster meat lightly and pick crab meat.
Add crab and lobster mixture and gently fold the mixture.
Gently press the mixture into the bowl and refrigerate for 1 hour.
Form the crab cakes in approximately 3-ounce servings.
Add enough olive oil to light a large pan and fill about 1/2 inch high.
Bring to 350 degrees F and add crab cakes. Cook until browned on both sides.