Lobster Cakes With Basil
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.
Servings: 4 servings
Calories: 200kcal
Equipment
- Food processor or large zipper-top bag and rolling pin
- Mixing bowl
- Whisk
- Rubber spatula
- Skillet
Ingredients
- ⅔ 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.
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: 1serving | Calories: 200kcal | Carbohydrates: 15g | Protein: 13g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 116mg | Sodium: 465mg | Potassium: 206mg | Fiber: 1g | Sugar: 2g | Vitamin A: 170IU | Vitamin C: 4mg | Calcium: 87mg | Iron: 2mg