Lobster: Blushing Maine Lobster Cakes
Source of Recipe
Nancy Thompson
List of Ingredients
Olive oil
2 eggs
2 tablespoons ketchup
2 tablespoons mayonnaise
2 tablespoons butter, melted
1/2 teaspoon seasoned salt
1/2 teaspoon paprika
2 tablespoons diced pimentos
2 tablespoons finely chopped chives
1 pound lobster meat, cooked and chopped
1/2 cup crushed butter crackers, plus 1/2 cup
Rosey Sauce, recipe followsRecipe
Preheat oven to 425 degrees F. Oil a cookie sheet with olive oil. In a medium bowl, lightly beat eggs with a wire whisk. Whisk in the ketchup, mayonnaise, butter, seasoned salt, and paprika. Stir in the pimentos and chives. Add lobster meat and 1/2 cup of the crushed butter crackers. Stir gently to combine.
Form the mixture into 8 cakes, using a 1/3-cup measure for each. Dredge both sides of the cakes in the remaining 1/2 cup of cracker crumbs and place on oiled cookie sheet. Flatten slightly to make a 3-inch cake. Bake for 8 minutes, carefully turn each cake, and continue baking for another 8 minutes. Drizzle Rosey Sauce over cakes or serve on the side.
Rosey Sauce:
1/2 cup mayonnaise
2 teaspoons ketchup
1 teaspoon lemon juice
1/2 teaspoon garlic powder
1/2 teaspoon seasoned salt
Combine all ingredients in a small bowl and stir until smooth. Yield: 4 servings
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