Makes 24 crab cakes

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

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 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

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.