Oven-Baked Lobster Cakes with Butter Crackers
These Lobster Cakes are my New England take on the Maryland classic crab cake, made with just lobster. Cooked lobster meat, scallions, and crushed butter crackers, and that’s it. One pound of lobster makes 9 cakes, so a little goes a long way. They bake in the oven and come together in about 35 minutes, which makes them an easy dinner or the perfect holiday starter. Christmas appetizer, anyone?
These cakes started as a leftover lobster roll situation. I had extra lobster meat that I didn’t want to turn into lobster salad, so I made it into dinner! My dad, a second generation fishmonger, requests them every Christmas, and he agrees they’re the best way to let lobster shine and stretch the meat at the same time. If you love cooking with lobster, my Butter-Poached Lobster Tail, Lobster Gnocchi with Tomato Cream Sauce, and Lobster and Shrimp Chowder with Corn are all worth adding to your rotation. Planning a holiday spread? I have plenty more enticing appetizer recipes to choose from!
Ingredients
Testing Notes
There are a few things you should know before you make these lobster cakes. First, I keep the ingredients simple on purpose. My blog is called Seasoned and Salted, so I know it’s not like me, but if you’re paying for quality lobster, you want to taste LOBSTER! Herbs and spices just muddy it. Second, I bake these instead of frying them. With so little filler, the cakes are delicate, and baking helps them stay intact. Since the lobster is already cooked, the oven gently warms them from the inside, while the stovetop would be too harsh. Lastly, pack the mixture tightly into a 1/3 cup measure. I love the perfect mounds it makes, but you can use your hands too! Crush your crackers so some pieces are bigger and some are smaller for great texture, and work quickly so the cakes stay moist and hold together.
Step by Step Instructions
- Preheat the oven to 400°F (204°C) and line a rimmed baking sheet with parchment. Mix the lobster, crushed crackers, mayonnaise, scallions, lemon juice, and egg in a large bowl until combined.
2. Pack the mixture tightly into a 1/3 cup measure.
3. Flip the measure onto the baking sheet and lift to release each mound, patching any loose pieces with your hands. You should have 9 cakes.
4. Brush the tops of the cakes lightly with oil.
5. Bake for 20 minutes, until cooked through and golden on top.
6. Serve immediately with a lemon wedge.
Did you try this recipe? I’d love to see it! Tag @alliehagerty on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!
Oven-Baked Lobster Cakes with Butter Crackers
Equipment
- mixing bowls
- measuring cups
- measuring spoons
- cutting board
- chef’s knife
- silicone spatula
- rimmed baking sheet
- parchment paper
- brush
Ingredients
- 1 pound cooked lobster meat cut into small pieces
- 2 cups crushed butter crackers like ritz
- 1 egg
- 1/2 cup chopped scallion
- 1 tablespoon lemon juice
- 1/2 cup mayonnaise
- 1 tablespoon oil of your choice I used canola, but you can use anything
Instructions
- Preheat your oven to 400°F. Line a rimmed baking sheet with parchment paper and set aside. Add all of the ingredients except for the oil to a large mixing bowl.1 pound cooked lobster meat, 2 cups crushed butter crackers, 1 egg, 1/2 cup chopped scallion, 1 tablespoon lemon juice, 1/2 cup mayonnaise
- Mix the lobster meat, crushed crackers, mayonnaise, scallions, lemon juice, and egg until combined.
- Using a 1/3 cup measuring cup, scoop lobster meat mixture and pack it tightly. Use the measuring cup to form the cakes: flip the measuring cup over onto the baking sheet lined with parchment, and lift up to release the formed cake. Use your hands to fix any imperfections or mold back any loose pieces that fell out. You should have 9 lobster cakes.
- Using a brush, top the lobster cakes with a bit of oil of your choice. You could also use a spray.1 tablespoon oil of your choice
- Bake the lobster cakes for 20 minutes until they are cooked through and the tops are golden brown.
I apologize my message got away from me before I had a chance to type in my name and my email anyway I’ve been looking for your recipe forever because I have access to all the lobster that I want specifically frozen fresh lobsters that are already cooked and knuckles and claws out together.. imagine a hotdog roll with two knuckles and claws anyway I look forward to cooking with your recipe on my favorite 5 inch burgundy, scallop shells well to share it with my friend who owns the restaurant that fixes me up with a lobsters. Thank you for sharing.
I believe I have sent you a message. Regards to making two lobster cakes on 5 inch scallop shells. I hope you got my message anyway looking forward to making them. Thank you for sharing.
Hi Robert! That sounds delicious! I bet those will come out perfectly!
I made these for New Year’s Eve and they were a hit. So easy to make and super flavorful!
Made these for a family gathering. They were fabulous and so easy to make.
These were such a hit on New Year’s Eve! Everyone loved them!
These were simple but delicious. I’m disappointed you advocate cooking them alive though. Bacteria will not have time to multiply if cooked soon after humanely killing. It’s illegal in many countries to boil lobster alive
I’m sorry that you feel this way. You can cook your lobster however you’d like.
I live in Prince Edward Island and we are the “Land of lobster” NEVER have I ever heard that you should cook them any other way than alive! And I have never heard that it is illegal to do so! Lol
Made these for a dinner party and everyone has asked me for the recipe! YUM!
This recipe was AMAZING!!!