Oven-Baked Lobster Cakes with Butter Crackers
This lobster cake recipe is a New England classic. These sumptuous cakes are full of lobster meat, scallions, and crushed 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.
Notes
These reheat best in a cold oven. Store leftovers in an airtight container in the fridge for up to 3 days, or freeze them for 4 to 6 months. To reheat, set the cakes on a parchment-lined baking sheet, put them in a cold oven, and preheat to 400°F (204°C). They’re ready by the time the oven comes to temperature, cooked through and crisp on the outside. From frozen, bake at 400°F (204°C) for about 20 minutes. On the stovetop, melt a tablespoon of butter with a drizzle of olive oil over medium-high heat and fry for 3 minutes on one side and 2 on the other.
Pack the mixture tightly and work quickly. Tight packing keeps the cakes intact, and moving fast keeps them moist.
Mix big and small cracker crumbs. The variety gives you texture in every bite.
Use quality, fully cooked lobster meat. If it’s frozen, thaw it completely, and pick through for any shell or cartilage before mixing.
Check for doneness. The center should reach 160°F (71°C) on a thermometer, or feel firm when you gently press it.
Nutrition Facts
Serving: 1cakeCalories: 212kcalCarbohydrates: 11.1gProtein: 11.5gFat: 13.6gSaturated Fat: 2.3gCholesterol: 74.3mgSodium: 378.4mgFiber: 0.5gSugar: 1.4g
Tried this recipe?Let us know how it was!