Panko-Crusted Lobster Cakes Recipe 🦞 - Episode 914

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

panko breadcrumbs

💰Cheaper: regular breadcrumbs

Regular breadcrumbs are more affordable and widely available.

In a bowl, combine lobster meat, mayo, green onions, roasted red peppers, celery, egg, lemon juice, paprika, tarragon, salt, pepper, and Old Bay seasoning; stir to blend.

Add ¾ cup breadcrumbs and mix well.

Form 4 patties – if the mixture is wet, gently squeeze the liquid between your hands while forming the patty until it’s moistly out.

Place them on a plate, cover with plastic wrap and transfer to the fridge for 6 to 8 hours.

In a shallow dish, add the remaining ½ cup breadcrumbs. Working with one at a time, coat the patty very well, pressing down on the crumbs to adhere and shaking off any excess. Set aside while working with the others.

In a skillet over medium-high heat, add oil and clarified butter. When hot, place cakes in the pan, pressing down on top gently. Cook for 3 to 4 minutes per side or until golden brown.

Serve with Rémoulade, aioli, Russian dressing, or Thousand Island dressing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens