Asian Maine Lobster Cakes - the perfect starter


These Asian Maine Lobster Cakes are so delicious and can be used just like as a side for a holiday meal or they can be made a little smaller and used as an hors d'oeuvre. Oh so yummy.  This is a great alternative to crab cakes.  Something really special for your holiday party.

 

Yield: 6 portions

  • INGREDIENTS
  • 1 Egg
  • ¼ cup Coconut milk

  • 1 Tbsp. Fresh ginger, minced fine

  • ¼ cup Scallions, minced

  • ¼ cup Cilantro, minced

  • 1 Tbsp. Sweet chili sauce

  • 1/8 tsp. Cayenne

  • ½ tsp. Kosher salt

  • ½ cup Carrs cracker crumbs, ground fine

  • 1¼ lb. Fresh lobster crab meat, diced

  • 1½ cups Carrs cracker crumbs, for breading

  • Olive oil
  • Tarragon aioli

  • Garden greens

  • Lemon juice


 

METHOD

  • To make the lobster cakes: In a large mixing bowl, combine the eggs, coconut milk, and fresh ginger and whisk to combine.
  • Add the scallions and cilantro, the chili sauce, cayenne, kosher salt, and cracker meal to the bowl and stir.
  • Incorporate all the ingredients. Add chopped lobster meat and mix until well combined.
  • Using a ¼ cup measure, or your hands, form 2-inch discs out of the lobster cake mixture and dip each into the cracker crumbs.
  • Make sure they are lightly coated all around, and set aside on a cookie sheet that fits into the refrigerator. Continue with the remaining crab cake mixture. Chill for 30 minutes.
  • To cook the lobster cakes: Heat a large sauté pan over medium heat. Add enough olive oil to coat the bottom of the pan with a thin film. Add the cakes one at a time, making sure not to crowd them in the pan. Cook on the first side for about 4 minutes, then flip each cake to the other side, and cook for another 4 to 5 minutes. You are trying to get a nice brown crust while heating the crab cake through.
  • Serve with the tarragon aioli.

 

 from the Culinary Institute of America 


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