FISH & LOBSTER CAKES
Copyright 2016, Cooking for Jeffrey, Clarkson Potter/Publishers, All Rights Reserved
Provided by Ina Garten
Categories appetizer
Time 1h10m
Yield makes 14 cakes; serves 6 to 8
Number Of Ingredients 21
Steps:
- Preheat the oven to 200 degrees.
- Heat 3 tablespoons of the butter in a large (12-inch) sauté pan over medium-high heat. Add the onion, celery, and bell pepper and cook over medium heat for 8 to 10 minutes, stirring occasionally, until tender. Place the fish on top of the vegetables and add the cream, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a boil, lower the heat, cover, and simmer for 6 to 12 minutes (depending on the thickness of the cod), until the fish is just cooked. Set aside in the pan for 10 minutes, then flake the fish in large pieces with a fork.
- Put 2 cups of the panko in a large bowl. Add the cod mixture, including the cooking liquid, the dill, mayonnaise, mustard, lemon zest, eggs, lobster, 2 teaspoons salt, and 1 teaspoon black pepper and mix gently.
- Using a 2 1/4-inch ice cream scoop as a measure, shape the mixture into 14 (3-inch) fish cakes. Place the remaining 2 cups of panko on a plate and coat the cakes all over, patting the coating to adhere. Wipe the sauté pan clean with a paper towel and heat 2 tablespoons of the butter and 2 tablespoons of oil in the pan over medium heat. Place 5 cakes in the pan and cook for 5 minutes on each side, until nicely browned on both sides. Transfer the cakes to a sheet pan and keep them warm in the oven for up to 15 minutes. Repeat, adding more butter and oil, until the entire mixture is cooked. Serve hot with the Rémoulade Sauce.
- Place the mayonnaise, cornichons, mustard, vinegar, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper in the bowl of a food processor fitted with the steel blade. Pulse a few times until the cornichons are finely chopped (not pureed). Transfer to a sealed container and refrigerate.
LOBSTER CAKES
Make and share this Lobster Cakes recipe from Food.com.
Provided by ratherbeswimmin
Categories Lobster
Time 38m
Yield 14 cakes
Number Of Ingredients 13
Steps:
- In a large skillet over medium-high heat, melt the butter.
- Add in the onion, garlic, and carrots; saute and stir frequently for 3 minutes or until onions are soft.
- Add in the bell peppers and saute another 2 minutes.
- Add in the lobster meat and cook 1 minute or until heated through; Set aside to cool for 10-15 minutes.
- Transfer lobster mixture to a large mixing bowl.
- Add in eggs, mayonnaise, parsley, and salt and pepper to taste; stir to mix well.
- Add 1 cup of bread crumbs to lobster mixture; toss to mix.
- Add more breadcrumbs if needed so that mixture barely holds it shape.
- Take 1/4 cup lobster mixture and shape cakes by hand.
- Pour oil into a large nonstick skillet to 1/4 inch depth; heat over medium heat.
- When very hot, add lobster cakes.
- Cook for about 3 minutes per side (for a 1-inch thick cake) or until golden brown on both sides.
- Remove from skillet and drain on paper-towel lined plate.
- Serve warm with your favorite sauce--we like honey mustard sauce.
Nutrition Facts : Calories 186.9, Fat 6.2, SaturatedFat 2.8, Cholesterol 174.9, Sodium 604.6, Carbohydrate 10.9, Fiber 1, Sugar 1.8, Protein 20.9
MAINE LOBSTER CAKES
Any kind of fish cakes speak of New England, and little cakes of lobster make you think of the Maine coast. These are very tasty. You can even put them between a hamburg roll and make a "lobtah" burger.
Provided by Mimi in Maine
Categories Lobster
Time 40m
Yield 4-6 cakes
Number Of Ingredients 10
Steps:
- Cook the lobsters and take out the meat; don't forget to take out the large vein in the tail.
- Make crumbs out of the bread.
- In a bowl put all the ingredients except for the butter.
- Mix well.
- Make cakes--trying not to pat them too firm--just so they hold their shape.
- Melt the butter in a fry pan and put the cakes inches.
- Fry slowly till golden.
Nutrition Facts : Calories 353.9, Fat 8.5, SaturatedFat 3.1, Cholesterol 331.6, Sodium 1595.8, Carbohydrate 10.6, Fiber 0.3, Sugar 1.3, Protein 56.1
SEAFOOD CAKES WITH HERB SAUCE
Living near the ocean, I have a wide variety of seafood available to experiment with in recipes. This one uses salmon and scallops, but shrimp, crab, lobster, or any firm white fish, such as halibut or even cod, would work equally as well. - Elizabeth Truesdell, Petaluma, California
Provided by Taste of Home
Categories Appetizers
Time 1h10m
Yield 40 appetizers (1/2 cup sauce).
Number Of Ingredients 20
Steps:
- In a small bowl, combine the first eight ingredients; set aside 1/4 cup. Chill remaining sauce until serving., In a large bowl, combine the bread crumbs, peppers, onion, egg, parsley, chives and reserved sauce. Gently fold in scallops and salmon., With floured hands, shape mixture by 2 tablespoonfuls into 1/2-in.-thick patties. In a large skillet over medium heat, cook seafood cakes in butter in batches for 2-3 minutes on each side or until golden brown. Transfer to ungreased baking sheets., Bake at 400° for 5-6 minutes or until golden brown. Serve with sauce. Garnish with additional peppers and chives.
Nutrition Facts : Calories 88 calories, Fat 7g fat (3g saturated fat), Cholesterol 21mg cholesterol, Sodium 86mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.
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- Melt 1 tablespoon of the butter in a medium skillet over medium-low heat. Cook the scallions and garlic together until softened and aromatic, about 3 minutes. Add the lobster meat and parsley, and stir just to combine. Remove from the heat and transfer to a mixing bowl.
- Stir in the mustard, mayonnaise, egg, hot sauce, salt and pepper. Add ¾ cup of the panko, and stir to combine. The mixture will seem pretty wet, but the panko will absorb some of the excess moisture as it sits. Refrigerate at least 30 minutes or up to 3 hours.
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