Brooke Dojny’s Mini Lobster Cakes

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For more information on Dojny’s book click here: LOBSTER: 55 FRESH & SIMPLE RECIPES FOR EVERYDAY EATING

 

Mini Lobster Cakes with Lime-Pepper Aioli

 

Tiny lobster cakes are served with a garlicky lime-pepper-spiked aioli dipping sauce to make a quite spectacular hors d’oeuvre. The cakes can be made ahead and frozen.

 

Makes about 30 tiny cakes, 6 – 8 servings

 

Lime-Pepper Aioli:

1/4 cup mayonnaise

½ teaspoon finely minced garlic

1 tablespoon lime juice

1/2 teaspoon grated lime zest

1/4 teaspoon freshly ground black pepper

 

 

Mini Lobster Cakes:

1 small egg (see Note)

3/4 cup finely crushed saltines

3 tablespoons minced scallions

¼ cup mayonnaise

1 teaspoon lime juice

½ teaspoon Worcestershire sauce

¼ teaspoon Old Bay Seasoning or other similar seafood seasoning mix

½ pound coarsely chopped cooked lobster meat (1 ½ cups) (see Note)

2 to 3 tablespoons vegetable oil

Thin lime slices for garnish

 

1. For the sauce, whisk together the mayonnaise, garlic, lime juice and zest, and pepper. Refrigerate for at least 2 hours or up to 3 days.

 

2. For the lobster cakes, lightly beat the egg in a medium bowl. Add the saltine crumbs, scallions, mayonnaise, lime juice, Worcestershire, and Old Bay Seasoning, and blend well. Pulse the lobster meat in a food processor until finely chopped, add to the bowl, and mix thoroughly to combine.

 

3. Form the mixture into about 30 tiny patties, using a scant tablespoon for each cake, and place on a wax paper-lined baking sheet. Cover and refrigerate for at least 2 hours. (The cakes can be made up to 24 hours ahead.)

 

4. Heat 2 tablespoons of the oil in a large skillet. Cook cakes over medium heat until golden brown and crisp on both sides and hot inside, 4 to 5 minutes total. Repeat with remaining oil and cakes. (If not serving immediately, place on a foil-lined baking sheet, wrap well, and refrigerate for up to 24 hour, or freeze. Remove from the refrigerator or freezer 30 minutes before baking and reheat in a preheated 375-degree oven until hot and crisp, 8 to 10 minutes.)

 

5. Arrange on a serving platter accompanied by a small bowl of the sauce for dipping. Garnish platter with lime slices.

 

Note: If you don’t have a small egg, whisk a large egg and scoop out half for this recipe. Cook one 1 ½-pound hard-shell lobster or two one-pound soft-shell lobsters and remove the meat or buy picked-out meat.

 

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