Maine Lobster and Crab Cakes are coated
with Panko, a Japanese crumb that is seasoned in garlic butter.
These cakes made a delicious supper, or they can be shaped smaller
patties for an appetizer course.
Maine Lobster and Crab Cakes
- 1/2 pound Maine crab meat, picked over
for shells
1/2 pound cooked Maine lobster, chopped
1/4 cup fresh minced chives
1 tablespoon fresh lemon juice
3 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 tablespoon panko (Japanese bread crumbs)
Sea salt and freshly ground black pepper
1 tablespoon butter
2 garlic cloves, minced
1/4 teaspoon dried thyme
- 1/2 cup panko (Japanese bread crumbs)
- Easy Tartar Sauce
(recipe follows)
- Stir together the crab, Maine lobster,
chives, lemon juice, mayonnaise, mustard and 1 tablespoon panko
in a large bowl. Season the mixture to taste with sea salt and
fresh pepper. Cover the mixture and chill.
- Melt the butter in a non-stick frying
pan over moderate heat. Sauté the minced garlic until
golden and fragrant.
- Remove the garlic, add thyme and 1/2 cup
panko and cook, stirring, until crumbs are golden brown. Cool
crumbs.
- Divide Maine lobster and crab mixture
into 8 mounds on a sheet of waxed paper. Form into patties and
coat each patty with crumbs. Sprinkle any remaining crumbs on
the top.
- Line a sheet pan with foil, transfer cakes
to pan.
- Bake in the oven at 400 degrees until
just heated through, about 15 minutes.
- Serve 2 lobster cakes with salsa, or a
dollop of Easy Tartar Sauce.
Makes 8 lobster cakes.
Nutritional analysis per lobster cake: 129 calories, 13 grams protein, 4 grams carbohydrates,
6 grams fat, 370 mg. sodium, less than 1 gram fiber.
- Easy Tartar Sauce:
1/4 cup mayonnaise
1/4 cup low-fat sour cream
2 finely chopped cucumber pickles
2 teaspoons chopped capers
2 teaspoons finely minced parsley
1 teaspoon finely minced shallot or chives
Dash of celery salt
Freshly ground pepper
- Stir ingredients together in small bowl.
Recipe provided courtesy of Maine Lobster Promotion Council.
