LOBSTER AND CRAB CAKES WITH CHIPOTLE REMOULADE RECIPE - (4.4/5)
Provided by LeeBoruchow
Number Of Ingredients 29
Steps:
- Make the remoulade: Combine all except mayo in food processor and blend until smooth then add 1/2 cup mayonnaise and process until blended. Make the cakes: Combine everything in a mixing bowl except the crabmeat, lobster, and panko. Taste the mixture for seasoning. Gently fold in crabmeat and lobster, careful not to break up crabmeat too much. Fold in panko, adding enough so that the mixture is not too tight. Shape into balls and refridgerate for 30 minutes. Combine panko and dried thyme (thyme should appear sparingly through mixture) in a bowl. Form patties from the balls, dredge both sides in panko mixture (cakes should be relatively tight at this point) and saute on both sides til golden brown. Serve with chipotle remoulade.
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
JACK FRY'S LOBSTER CRAB CAKES WITH CREAMY DIJON SAUCE
Another Jack Fry's special!! Crab and lobster together.....pan FRIED in butter!! What can be better?
Provided by SkinnyMinnie
Categories Lobster
Time 40m
Yield 10 crabcakes, 5 serving(s)
Number Of Ingredients 15
Steps:
- To make the cakes: In a large bowl, blend the egg whites, mayonnaise, Old Bay seasoning, cayenne, cracker meal and lemon juice.
- Fold in the crab meat and the lobster meat.
- Divide into 10 portions and flatten gently to form a cake.
- Coat each cake in the breadcrumbs.
- Pan sear the cakes in the butter for 2-3 min on each side.
- Do this in batches and drain on paper towels to get rid of any excess grease. If more butter is needed, add more.
- To make the sauce: Combine the shallot, wine and broth in a saucepan.
- Bring to a boil and reduce by half.
- Add the heavy cream and reduce by a third.
- Whisk in the mustard.
- To serve: Pool the sauce on a warm plate.
- Place 2 crab cakes on top. Garnish with lemon slice if desired.
Nutrition Facts : Calories 1083.5, Fat 79.2, SaturatedFat 33.1, Cholesterol 278.3, Sodium 1754.9, Carbohydrate 46.6, Fiber 1.4, Sugar 9.3, Protein 31.9
LOBSTER BACON JALAPENO POPPERS
This is great. I love this recipe.
Provided by Newcook
Categories Appetizers and Snacks Vegetable Jalapeno Popper Recipes
Time 50m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Bring a large pot of water to a boil over high heat. Boil lobsters until they turn bright red and the claws are easily pulled off, 20 to 25 minutes.
- Break lobster claws and tail removing as much meat as possible. Discard shells. Roughly chop the meat and transfer to a bowl.
- Mix melted butter, chives, and hot sauce with the lobster; season with salt and pepper. Spoon mixture into the jalapeno halves and wrap each tightly with a slice of bacon, wrapping three times around each popper and trimming bacon so there is no excess hanging off the edges. Arrange onto a baking sheet.
- Bake in preheated oven until bacon is browned, about 15 minutes.
Nutrition Facts : Calories 280.4 calories, Carbohydrate 5.2 g, Cholesterol 148.1 mg, Fat 8.7 g, Fiber 0.2 g, Protein 42.6 g, SaturatedFat 2.9 g, Sodium 601.4 mg, Sugar 0.3 g
JALAPENO-SPIKED LOBSTER
Steps:
- Combine mayonnaise, minced jalapeno pepper, cilantro, lime juice, sugar, lime zest, cumin, and 1/2 teaspoon salt in a bowl; stir until smooth. Chill until serving.
- Combine water, chicken broth, sliced jalapeno peppers, 3 tablespoons salt, and lime in a large Dutch oven; bring to a boil. Add lobsters; cook until bright red, 8 to 10 minutes. Drain and cool until easily handled, 5 to 10 minutes.
- Remove meat from lobster shells, tails, and claws. Serve with mayonnaise-cilantro mixture.
Nutrition Facts : Calories 913 calories, Carbohydrate 18.1 g, Cholesterol 532.2 mg, Fat 24.1 g, Fiber 0.9 g, Protein 146.3 g, SaturatedFat 3.8 g, Sodium 8953.1 mg, Sugar 4.8 g
LOBSTER CAKES WITH MUSTARD JALAPENO SAUCE
Steps:
- Preheat oven to 425 degrees F. In mixing bowl, blend together all ingredients except cornmeal. Scoop out 8 cakes, shape into patties (not too thin), and coat with cornmeal. Saute lobster cakes in olive oil until brown on 1 side. Flip over and finish cooking in oven for 5 to 7 minutes. Serve with Mustard Jalapeno Sauce.
- Blend all ingredients together in a mixing bowl.
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4.6/5 (5)Calories 377 per servingCategory Appetizer, Main Course
- 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.
- Shape into 6 cakes, and coat each with the remaining panko bread crumbs. Heat the remaining 2 ½ tablespoons butter in a large non-stick skillet over medium heat. Cook the lobster cakes for about 3 minutes per side, or until golden and cooked through.
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