Panko-Crusted Lobster Cakes
When I want to highlight a special occasion such as birthdays 🎂, dinner parties or events, I like to serve seafood. I find it’s so delicious, most cases, easy to make and it also brings a touch of elegance. It can be as an hors d’oeuvre, an appetizer or the main course.
Serving seafood 🍤 as an appetizer is light and doesn’t stuff your guests prior to “la pièce de resistance”. There’s a vast choice of recipes to choose from on the website like Shrimp Martini, Moules Marinière, Crab Stuffed Mushrooms, Oysters Bienville, Bay Scallops Chowder, Escargots à la Bourguignonne, etc.
Another one that is always a crowd pleaser 👨👧👦 is my Panko-Crusted Lobster Cakes! Extremely easy to make, these guys are incredibly flavorful! With a gorgeous combination of ingredients and seasonings, this is a great recipe to have in your repertoire.
The mixture is simply amazing! I add mayo – homemade, of course! -, green onions, roasted red peppers and celery. For the seasonings, there’s paprika, tarragon, the two usual suspects which are salt 🧂 and pepper plus my Old Bay seasoning blend.
The star ⭐ of this appetizer is simply a can of minced lobster meat. This recipe was created by accident. When I bought the can, I didn’t read properly and was expecting chunks of meat, not minced, to make my Seafood Stuffed Crêpes. Knowing it was the wrong texture, I, therefore, made these Panko-Crusted Lobster Cakes instead!
One important tip I want to mention…
Normally, the can of minced lobster meat will be frozen and kept that way until ready to use. It’s thawed out in the fridge for 12 to 24 hours. However, this process creates some condensation and makes the lobster meat wet. When forming the patties, gently squeeze out the extra liquid 💦 until mostly gone.
The cooking time is just a charm! After rolling the patties in breadcrumbs and bringing the oil and clarified butter 🧈 to a sizzle, the cakes only take 3 to 4 minutes per side or until golden brown. A word of warning… take your time when flipping them as they’re a bit on the fragile side.
These Panko-Crusted Lobster Cakes 🦞 are amazingly tasty! Served with Rémoulade, Aïoli, Russian or Thousand Island dressing, this is a delightful appetizer to enjoy for any special occasion!
Bon Appétit! 🍽
Check out these other lovely appetizer recipes… 😀
– Korean Meatballs
– Sardine Cups
– Croquetas de Jamón • Ham Croquettes
– Oysters Rockefeller
– Saganaki Opa
– Samosas
– Mussels in Curry Sauce
– Sweet Chili Chicken Bites
– Shrimp Sliders
and for even more appetizer recipes 🍣, click on this link… Recipe Category • Appetizers
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Panko-Crusted Lobster Cakes
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Ingredients
- 3/4 lb. minced lobster meat
- 2 tbsp. mayonnaise see Recipe
- 2 tbsp. green onions, finely diced
- 2 tbsp. roasted red peppers, finely diced tips & tricks
- 2 tbsp. celery, finely diced tips & tricks
- 1 large free-range egg, beaten
- 1 tbsp. freshly squeezed lemon juice tips & tricks
- 1/2 tsp. mild paprika
- 1/4 tsp. dried tarragon
- 1/4 tsp. ground Himalayan pink salt, or to taste
- 1/4 tsp. freshly ground black pepper, or to taste (I always use mixed peppercorns)
- 1/8 tsp. Old Bay seasoning see Recipe
- 1 1/4 cups Panko breadcrumbs, divided
- 1/4 cup canola oil tips & tricks
- 2 tbsp. clarified butter
- 4 large lemon wedges, for serving
Directions
- In a bowl, combine lobster meat, mayo, green onions, roasted red peppers, celery, egg, lemon juice, paprika, tarragon, salt, pepper, and Old Bay seasoning; stir to blend.
- Add ¾ cup breadcrumbs and mix well.
- Form 4 patties – if the mixture is wet, gently squeeze the liquid between your hands while forming the patty until it’s moistly out.
- Place them on a plate, cover with plastic wrap and transfer to the fridge for 6 to 8 hours.
- In a shallow dish, add the remaining ½ cup breadcrumbs. Working with one at a time, coat the patty very well, pressing down on the crumbs to adhere and shaking off any excess. Set aside while working with the others.
- In a skillet over medium-high heat, add oil and clarified butter. When hot, place cakes in the pan, pressing down on top gently. Cook for 3 to 4 minutes per side or until golden brown.
- Serve with Rémoulade, aioli, Russian dressing, or Thousand Island dressing.
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