Dinner entrée at Vail restaurant


Lobster Crab & Scallop Cake


  • Lump Crab 1 lb
  • Lobster meat 1 lb
  • Scallop poached & diced 1 lb
  • Mayonnaise 2 cups
  • Dijon mustard ½ cup
  • Eggs whole 3 each
  • Lemon juice 2 tbl
  • Chopped parsley ¼ cup
  • Old bay seasoning 3 tbl
  • Salt 1 tsp
  • Pepper ½ tsp
  • Panko bread crumbs 2 cups


1. Mix the mayo, eggs, lemon juice, old bay, dijon mustard, chopped parsley, salt & pepper to make a dressing.

2. Mix together the crab, scallops & lobster meat.

3. Fold the dressing over the meat & fold with a spatula.

4. Dust the bread crumbs over the mix, fold till it comes together.

5. Let the mix sit for 30 minutes in the refrigerator to let the bread crumbs absorb.

6. Make cakes and sauté till golden on each side and warmed thru.


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