Panko-Crusted Lobster Cakes
Absolutely delightful, these Panko-Crusted Lobster Cakes are so flavorful! With a nice mix of ingredients, they're a great appetizer!
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.