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
- 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
- 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