There’s nothing better than coming in on a cold winter day to the smell of home cooking… and that comforting feeling can only be made better when the smell is coming from Prince Edward Island lobster! Lobster fishermen are out on the seas from May through October, but luckily our Island’s most beloved crustacean is available for purchase all year round from markets and grocery stores. Just in time for the holidays, PEI Liquor is spreading good cheer with recipes that are perfect for sharing with the ones you love, like this PEI Lobster and Crab Cakes recipe. See more of their locally inspired recipes here.

 Ingredients

• 1 pound Belle River Rock Crab, thawed
• ½ pound Cooked PEI Lobster Meat, cooled & chopped
• 3 cups Mashed PEI Potatoes, cooled
• 2 each Green Onions, finely sliced
• 1 each Orange, zested
• ½ tsp Cajun Spice
• to taste Salt & Black Pepper
• 1 cup All Purpose Flour
• 1/2 cup Canola Oil

Orange-Tarragon Crème

Yield: 2 cups

• 2 cups PEI Sour Cream
• 1 each Orange, zested
• ½ each Orange, juiced
• 2 tsp Fresh Tarragon, removed from stems and chopped

Directions

• Preheat oven to 350°F.
• In a large bowl combine rock crab, lobster, and mashed PEI potatoes; mix until well combined.
• Fold in green onions, orange zest, Cajun spice, salt, and pepper.
• Form into 24 crab cakes and place onto a baking sheet.
• Season flour with salt and black pepper, and stir to combine. Dredge each cake in flour to coat; place back onto baking sheet.
• In a large sauté pan, heat canola oil over medium-high heat. Cook crab cakes until golden on each side (4-5 minutes per side). Place on baking sheet and bake for 5-6 minutes or until heated through.
• Remove crab cakes from oven and serve hot with Orange-Tarragon Crème (see directions below).

Orange-Tarragon Crème Directions

• In a medium bowl, combine all ingredients and stir well.
• Pour crème into a serving bowl and garnish with fresh orange zest or cover with plastic wrap and refrigerate. Serve chilled alongside hot PEI Rock Crab and Lobster Cakes.