PEI Rock Crab and Lobster Cakes


Makes 24 crab cakes


  • 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


  • 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 recipe below).

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


  • 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.
Pairs well with: