Lobster Cakes!
A decadent yet easy appetizer! And you would be shocked by the cost!... in a good way!
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Why is seafood usually so expensive? There are several regions of the world where foods from the sea are their staple! Lobster is one of those foods, but man, I wish these crustaceans would find themselves loving the waters of the west coast! I digress, but occasionally you find a fun new product, which keeps budgets in check but allows you to eat the foods you love! I'll explain!
The picture is deceiving this is a massive can, easily 3 times the size of a tuna fish can and it was $5.99 CAN in British Columbia! Now I'm not fully endorsing this product, because the first time I bought this I was super disappointed, but it was my own lack of reading! Thee lobster meat is "minced" II was not expecting that there would not be a decent meaty chunk in sight in the can, and there was not! My intended dish was foiled by what I found, but now I knew and there are plenty of great dishes I could make with this can's cheap but delicious contents. I've done a lobster bisque which was great and these lobster cakes... affectionally replicated from the crab cake!
I'm not going too "mince words"..... because the lobster is minced, you do need to use fillers. That is not usually my preference with crab cakes, but there are multiple recipes that do use them and they are great. I promise these still have all the lobster flavour! Here is my line up.
I used two cans of drained minced lobster meat, and added 4 Tbsp of mayonnaise, 2 large eggs, and stirred until creamy... add more if you need. I will say this recipe works well with fresh and canned lobster that is not minced, but I did want to show that even bargain lobster meat could make a great appy or meal. My can's created about 3 cups of lobster meat for this dish.
I chopped up parsley finely and used about 1/2 a cup. 1/8 to 1/4 cup of finely chopped yellow pepper adds flavour ad colour as well!
Add 2 tsp of paprika and 2 tsp of celery salt and a few dashes of pink salt, the flavor is spectacular.
Now, this will be a wet mix at this point.... nothing you could form into a ball or hope to fry into a patty. I like to start with 1 cup of panko crumbs. Stir for a while before adding any more in.... these seem to take their time, but do absorb the moisture. If you need more, add in bread crumbs next 1/2 cup at a time until you can form a ball you might need a full cup of bread crumbs or possibly more, it depends on the other ingredients... just look for signs that you can make a ball with it and it will keep it's shape.
I pan fried these in a high heat cooking oil flipping to brown each side, but like all of my dishes I prefer to use limited oil so, these are not fully deep fried they are browned to give the same effect and then placed in a 350 degree oven to cook through.
The lobster used is fully cooked as most are that come in cans.. so the cooking process is really to ensure the ingredients incorporate and warm through... 20 minutes maximum is required. I plated these out with two aioli's.. one was a simple lime aioli, check that recipe out here>>>>>>>>
and the other was a southwest chipotle aioli which can be found here >>>>>>
such crispy deliciousness.......
The Recipe:
3 cups of minced lobster (can add some crab as well)
4 Tbsp of mayonnaise, 2 large eggs (mix well)
2 tsp of paprika, 2 tsp of celery salt, 2 small pinches of pink salt.
1/2 cup of finely chopped parsley, 1/8 to 1/4 cup of finely chopped yellow pepper
1 cup of panko
1/2 to 1 cup of bread crumbs.
Mix well until you can form a ball and fry!
You have the aioli recipes! Enjoy!
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