Lobster & Lump Crab Cake

Garnish

• Holy Moly Mango Lime Aioli
• Napa Cabbage and Jicama Slaw
• Organic kale and arugula
• Lemon and lime segments

Lobster Lump Crab Cake

• ½ cup/120 ml homemade Magical Mayo

• 2 tablespoons/30 ml Old Bay
• 1 tablespoon/15 ml worcestershire sauce
• 1 pound/450 g lobster tail cooked and chopped (preferably poached in MagicalButter garlic lemon butter)
• 1 pound/450 g lump crabmeat
• ⅓ cup/80 ml cheesy crackers crushed in food processor
• 1 tablespoon/15 ml whole-grain Dijon mustard
• 1 tablespoon/15 ml pink Himalayan salt
• 3 scallions finely chopped
• 2 eggs
• 1 Red Fresno chili deveined seeded and finely diced
• ½ yellow bell pepper finely diced
• ½ Meyer lemon (juice and zest)
• ½ teaspoon/2½ ml baking soda

For frying

• ½ cup/120 ml MagicalButter Coconut Oil

• Flour for dusting