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An overhead image of lobster patties on a white plate with a tan napkin.

Lobster Cakes

Sweet Maine lobster meat with crunchy panko crumbs, green onions, and Dijon, pan fried until golden brown and crispy. These lobster cakes offer a fresh take on the classic crab cake and are great served as an appetizer topped with a creamy Dijon sauce – or served overtop leafy greens or on toasted buttered buns as a main dish. They also make a delightful addition to a seacuterie platter.
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Course Appetizer
Cuisine American
Servings 4
Calories 405 kcal

Ingredients
  

  • 1 lb fresh lobster meat cooked, roughly chopped
  • 1 cup seasoned panko breadcrumbs
  • 2 eggs beaten
  • 1/4 cup mayonnaise
  • 6 scallions trimmed and thinly sliced (white and green parts)
  • 1 tablespoon dijon mustard
  • 2 cloves garlic minced
  • 1 lemon zest of, plus 1 tablespoon juice
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • olive oil for frying
  • 2 tablespoons salted butter

For the Dijon sour cream

  • 1/2 cup sour cream
  • 2 tablespoons Dijon mustard
  • 1 tablespoon lemon juice from lemon above
  • 1 clove garlic minced
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon black pepper

Instructions
 

  • In a large mixing bowl, combine the chopped lobster meat, breadcrumbs, beaten eggs, mayonnaise, scallions, Dijon mustard, garlic, lemon zest and juice, salt and pepper. Mix until ingredients are well incorporated.
  • Shape the mixture into 8-9 uniform cakes. You don’t want them too thick or too big as you want to minimize their time on the skillet so you don’t overcook the lobster. They should be small and thin enough to cook in a few minutes on each side.
  • Make the dipping sauce by combining sour cream, dijon, lemon juice, garlic, salt and black pepper. Stir to combine.
  • Heat olive oil in a skillet over medium heat. When hot, carefully place the lobster cakes into the hot skillet. Cook for 3-4 minutes on each side, or until they are golden brown and crispy. During the last minute or so of cooking, add the butter. Swirl the pan so the butter melts and distributes across the pan. Flip the cakes one more time.
  • Serve hot with lemon wedges and Dijon sour cream for dipping.

Nutrition

Calories: 405kcalCarbohydrates: 18gProtein: 26gFat: 26gSaturated Fat: 9gPolyunsaturated Fat: 8gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 264mgSodium: 1182mgPotassium: 446mgFiber: 2gSugar: 3gVitamin A: 681IUVitamin C: 20mgCalcium: 199mgIron: 2mg
Keyword Lobster Cakes
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