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Lobster Cakes With Basil

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Lobster cakes put a twist on classic fish cakes, blending rich lobster with buttery crumbs, lemon zest, fresh basil, and a hint of Old Bay.
Prep Time: 15 minutes
Cook Time: 5 minutes
Chilling Time 30 minutes
Total Time: 50 minutes
A plate with two lobster cakes.

These lobster cakes elevate the classic fish cake with chunks of sweet lobster. This recipe balances the rich meat with buttery cracker crumbs, bright lemon, fresh basil, and a touch of Old Bay.

Unlike some fish cake recipes that call for egg wash and a coating of breadcrumbs, I prefer a light dredge in all-purpose flour to make a crisp exterior without overpowering the delicate lobster flavor. Fried in butter, these lobster cakes are seriously a perfect balance of crispy and tender textures.

The thing I love most about lobster cakes is their versatility. You can serve them as an appetizer, a main course, or at brunch or breakfast with homemade molasses baked beans. Heck, you could even tuck them in a bun and eat them burger-style. The possibilities are endless!

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Why You’ll Love This Recipe

✔️ The steps are straightforward and utilize everyday pantry items.
✔️ The ingredients have been tested to balance the lobster without overpowering it.
✔️ Adding MSG (optional) enhances the natural umami of the lobster and other ingredients, making them taste even more savory and delicious.

Ingredients For Lobster Cakes

Ingredients to make this recipe.

Ingredient Notes

  • All-Purpose Flour (Not Pictured): Used to hold the patties together while frying. Cooked in butter, it also creates a crispy crust.
  • Basil: Adds a sweet, fresh, peppery flavor.
  • Butter (Not Pictured): Used for frying the lobster cakes
  • Chives: Used to enhance both the visual appeal and the taste.
  • Dijon mustard: Provides a tangy depth, helping to balance the richness of the lobster and mayonnaise.
  • Egg: Acts as a binder to hold all the ingredients together so the cakes maintain their shape during cooking.
  • Lemon Juice & Zest: Highlights the lobster’s freshness and cuts the richness.
  • Lobster Meat: The star ingredient! I live on the East Coast of Canada where Atlantic lobster is abundant. I use tail meat, but you can use whatever you like or have access to.
  • Mayonnaise: This acts as a creamy binder to add moisture and meld the flavors of the other ingredients.
  • MSG: Enhances the ingredients’ natural flavors, boosting the cakes’ umami profile.
  • Old Bay: A classic seafood seasoning that provides a spicy, tangy kick.
  • Buttery Crackers: These add a slight saltiness and help keep the cakes together.
  • Shallot: I prefer shallots over onion to bring a subtle depth of flavor to the cakes.
  • Worcestershire sauce: Enhances the umami and meatiness of the lobster.

It’s important to note that when making substitutions in recipes, the texture and flavor may be slightly different. However, these substitutes are the best options for changing the original recipe.

Ingredient Substitutions

  • All-Purpose Flour (Not Pictured): Corn starch and rice flour are great options for maintaining crispiness. You can also use any breadcrumbs you like; however, I find they sometimes overpower the flavor of fresh ingredients.
  • Basil: Substitute with fresh parsley or tarragon.
  • Butter: Olive, canola, coconut, avocado, or vegetable oil can be used. You can also cook the patties using Ghee. I’m not sure about margarine or other plant-based butter, but you could try them.
  • Chives: Green onions (scallions) can be used as a substitute, offering a similar mild onion flavor.
  • Dijon mustard: Prepared yellow mustard, or a small amount of dry mustard mixed with a bit of mayonnaise or water, can be used as an alternative.
  • Egg: You can use extra mayonnaise to bind the ingredients without an egg.
  • Lemon juice: Fresh lime juice or white wine vinegar can be used as a substitute.
  • Lemon zest: Orange or lime zest are good substitutes.
  • Lobster meat: Crabmeat or chopped shrimp can be used as a substitute, offering a similar seafood experience.
  • Mayonnaise: Use plain Greek yogurt or sour cream for a similar texture.
  • MSG: To enhance umami without MSG, try a pinch of dried mushroom powder or a splash of soy sauce.
  • Old Bay: Create a similar seasoning blend with equal parts of celery salt, paprika, black pepper, and cayenne pepper.
  • Buttery Crackers: Saltine crackers or panko breadcrumbs can be used for a similar texture and binding quality. If using Panko, I recommend blitzing them in a food processor first.
  • Shallot: Finely minced white or yellow onion can be substituted.
  • Worcestershire sauce: Soy sauce mixed with a bit of tamarind paste or a squeeze of lime can substitute for a similar complex flavor profile.

Recipe Variations

Try any of the following for a twist on this lobster cake recipe:

  • Bacon Bits: Stir in a quarter cup of crispy bacon bits.
  • Capers: Mix in a tablespoon of finely chopped capers.
  • Corn Kernels: Fold in a half cup of fresh, canned, or frozen corn kernels.
  • Chipotle in Adobo: Finely chop one chipotle pepper in Adobo sauce and mix it into the batter.
  • Lime & Cilantro: Replace the lemon zest and juice with lime zest and juice, and add a handful of chopped cilantro.
  • Pesto: Add a tablespoon of pesto (maybe try this small-batch basil pesto recipe).
  • Smoked Paprika: Add a teaspoon of smoked paprika.

Use the JUMP TO RECIPE button at the top of this post, or scroll to the bottom to see the PRINTABLE recipe card with ingredient measurements and complete instructions.

How To Make Lobster Cakes

Process shots one through four to make this recipe.

STEP 1: Pulse the crackers in a food processor to fine crumbs.

STEP 2: In a mixing bowl, combine the mayo, basil, shallots, chives, lemon juice, Worcestershire sauce, Dijon mustard, Old Bay, MSG, and egg.

STEP 3: Whisk well to combine.

STEP 4: Gently stir in the lobster meat.

Process shots five, six, seven, and eight.

STEP 5: Fold in the crushed crackers crumbs.

STEP 6: Chill the mixture in the fridge for at least 30 minutes (and up to overnight).

STEP 7: Gently form the mixture into eight patties. Dredge both sides of each patty in all-purpose flour.

STEP 8: Melt butter in a skillet over medium heat. When the butter is sizzling, fry each patty for 3 to 4 minutes on each side until golden.

Expert Tips

1. Avoid breaking the lobster meat into too small pieces. Keeping some chunks intact ensures the lobster remains the star.
2. Don’t skip chilling the meat mixture! This step helps the cakes firm up and hold together better when frying.
3. Fry the lobster cakes in batches to avoid overcrowding the pan. Overcrowding can lower the temperature of your cooking fat and lead to soggy cakes rather than crispy ones.

Recipe Notes

  • If you don’t have a food processor, you can place the crackers in a zipper-top bag and crush them with a rolling pin.
  • The patty mixture will be quite sticky due to the moisture in the cracker crumbs. This is completely normal. Despite the stickiness, you can still gently form the mixture into patties. Once you dip the patties in flour, they will hold together even better. Trust the process!

Storage

  • Refrigerate: Store any uncooked lobster cake mixture or cooked lobster cakes in an airtight container. They will last in the refrigerator for up to two days.
  • Freeze: For longer storage, freeze the formed, uncooked patties on a baking sheet until solid, then transfer to a freezer-safe bag or container. They can be stored frozen for up to three months. Thaw in the refrigerator overnight before frying.
  • Reheating: Reheat cooked lobster cakes in a skillet over medium heat until they are heated through and the exterior is crispy again. You can also reheat in the microwave, although this can make the cakes soggy.
A platter of lobster cakes.

Did you make these lobster cakes? Please rate the recipe and tell me how it went in the comments below. Also, stay in touch with me on Instagram, Facebook, and Pinterest to see more delicious food and recipes!

Printable Recipe Card

A plate with two lobster cakes.

Lobster Cakes With Basil

Author: Kelly Neil
Lobster cakes put a twist on classic fish cakes, blending rich lobster with buttery crumbs, lemon zest, fresh basil, and a hint of Old Bay.
No ratings yet
Prep Time 15 minutes
Cook Time 5 minutes
Chilling Time 30 minutes
Total Time 50 minutes
Course Breakfast & Brunch
Cuisine Canadian
Servings 4 servings
Calories 200 kcal

Special Equipment

  • Food processor or large zipper-top bag and rolling pin
  • Mixing bowl
  • Whisk
  • Rubber spatula
  • Skillet
Need Metric Measurements?Use the button options below to toggle between US cups and Metric grams.

Ingredients
 
 

  • cup cracker crumbs, Ritz brand or any similar buttery cracker
  • 2 tablespoons mayonnaise, full-fat
  • 2 tablespoons basil, fresh, chopped
  • 2 tablespoons shallots, finely minced
  • 1 tablespoon chives, finely chopped
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice, freshly squeezed
  • 2 teaspoons lemon zest
  • 1 ½ teaspoons Worcestershire sauce
  • 1 teaspoon Old Bay
  • ½ teaspoon MSG, optional but recommended
  • 1 large egg
  • 8 ounces lobster meat, cooked
  • ¼ cup all-purpose flour
  • Butter, for frying

Instructions
 

  • Pulse the crackers in a food processor to fine crumbs.
  • Whisk the mayo, basil, shallots, chives, lemon juice, Worcestershire sauce, Dijon mustard, Old Bay, MSG, and egg in a mixing bowl until well combined.
  • Gently stir in the lobster meat.
  • Fold in the crushed crackers crumbs. Chill the mixture in the fridge for 30 minutes and up to overnight.
  • Form the mixture into eight patties (approximately 57 grams each). Melt butter in a skillet over medium heat. When the butter is sizzling, dip both sides of each patty in all-purpose flour and fry for 4 to 5 minutes on each side until golden and crisp.

Recipe Notes

  • If you don’t have a food processor, you can place the crackers in a zipper-top bag and crush them with a rolling pin.
  • The patty mixture will be quite sticky due to the moisture in the cracker crumbs. This is completely normal. Despite the stickiness, you can still gently form the mixture into patties. Once you dip the patties in flour, they will hold together even better. Trust the process!

Storage

  • Refrigerate: Store any uncooked lobster cake mixture or cooked lobster cakes in an airtight container. They will last in the refrigerator for up to two days.
  • Freeze: For longer storage, freeze the formed, uncooked patties on a baking sheet until solid, then transfer to a freezer-safe bag or container. They can be stored frozen for up to three months. Thaw in the refrigerator overnight before frying.
  • Reheating: Reheat cooked lobster cakes in a skillet over medium heat until they are heated through and the exterior is crispy again. You can also reheat in the microwave, although this can make the cakes soggy.

Nutrition

Serving: 1servingCalories: 200kcalCarbohydrates: 15gProtein: 13gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 116mgSodium: 465mgPotassium: 206mgFiber: 1gSugar: 2gVitamin A: 170IUVitamin C: 4mgCalcium: 87mgIron: 2mg

Nutrition information is provided as a courtesy and is an estimate only. If accurate data is important to you, please verify it independently.

Did you make this recipe?Let me know on Instagram @kellyneildotcom or tag #kellyneil!

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