Lobster Baby Cakes Recipe

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

lobster meat

🥗Healthier: crab meat

💰Cheaper: canned tuna

Crab meat offers similar texture and flavor, while canned tuna is more affordable.

Crack open 1 egg into a bowl and beat it.

Add 0.5 tablespoons of parsley, 10 rotations of cracked black pepper, 1 tablespoon of Slap Ya Mama Cajun seasoning, 0.5 tablespoons of garlic powder, and 2.5 tablespoons of Hellmann's mayonnaise to the egg and mix well.

Add 4 tablespoons of Panko breadcrumbs to the mixture and combine to form a batter.

Cut 2 lobster tails into small bite-sized pieces.

Mix the lobster pieces into the batter until well combined.

Form the mixture into about 6 small cakes and pat them down.

Coat each cake in Panko breadcrumbs, rolling them around to ensure they are covered.

Heat 4 tablespoons of cooking oil in a frying pan over medium-high heat.

Fry the lobster cakes for about 1.5 to 2 minutes on one side until golden brown, then flip them and cook for a couple more minutes.

In a separate bowl, combine 1 tablespoon of chopped green onion, 1.5 tablespoons of Hellmann's mayonnaise, the juice of 0.5 lemon, and 0.5 teaspoons of sriracha sauce to make a sauce.

Plate the lobster cakes and drizzle the sauce over them.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens