Lobster Cakes
Elevate your seafood game with these golden, crispy Lobster Cakes, a luxurious twist on the classic crab cake recipe. Packed with tender chunks of sweet, juicy lobster meat and seasoned with a blend of fresh parsley, chives, garlic, and a hint of Old Bay seasoning, these irresistible patties are lightly bound with panko breadcrumbs, Dijon mustard, and a touch of zesty lemon juice. Refrigerated before pan-frying to perfection, they boast a beautifully crunchy crust and a moist, flavorful center. Ready in just 30 minutes of prep and cooking time, these lobster cakes are the ultimate appetizer or main course for any seafood lover. Serve them with tangy tartar sauce, fresh lemon wedges, or a crisp side salad for a restaurant-worthy dish that’s ideal for special occasions or a decadent weeknight treat.
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Recipe Information
Ingredients
- 1 pound Cooked lobster meat
- 1 cup Panko breadcrumbs
- 0.25 cup Mayonnaise
- 1 large Egg
- 1 tablespoon Dijon mustard
- 2 tablespoons Fresh parsley, finely chopped
- 1 tablespoon Fresh chives, finely chopped
- 1 tablespoon Lemon juice
- 2 cloves Garlic, minced
- 1 teaspoon Old Bay seasoning
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Olive oil
Instructions
Chop the cooked lobster meat into small, bite-sized pieces and transfer to a large mixing bowl.
Add the panko breadcrumbs, mayonnaise, egg, Dijon mustard, chopped parsley, chopped chives, lemon juice, minced garlic, Old Bay seasoning, salt, and black pepper to the bowl with the lobster meat.
Gently mix all the ingredients together until just combined. Be careful not to overmix, as you want to keep some texture in the lobster cakes.
Divide the mixture into 8 equal portions and shape each portion into a patty about 3 inches in diameter and 1 inch thick. Place the patties on a parchment-lined baking sheet and refrigerate for 30 minutes to help them set.
Heat the olive oil in a large skillet over medium heat. Once the oil is hot, gently place the lobster cakes into the skillet, making sure not to overcrowd the pan.
Cook the lobster cakes for 3-4 minutes on each side, or until golden brown and crispy. Remove them from the skillet and place them on a paper towel-lined plate to drain any excess oil.
Serve the lobster cakes warm with a dollop of tartar sauce, a wedge of lemon, or a simple side salad for a complete meal.
Nutrition Facts
Calories |
1612 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.0 g | 110% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 596 mg | 199% | |
| Sodium | 4900 mg | 213% | |
| Total Carbohydrate | 92.7 g | 34% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 8.9 g | ||
| Protein | 105.7 g | 211% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 591 mg | 45% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 1277 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
