Lobster Cakes with Mustard Jalapeno Sauce
Michelle
ingredients
- 1 pound cooked fresh lobster meat, chopped
- 1/4 cup mayonnaise
- 1 egg
- 1/4 cup minced red onion
- 4 scallions, sliced thinly
- Dash cumin
- Dash cayenne pepper
- 2 tablespoons bread crumbs
- Salt and pepper
- Cornmeal, for coating
- Olive oil
- Mustard Jalapeno Sauce:
- 1 jalapeno pepper, seeded and minced
- 1 cup mayonnaise
- 1/2 cup whole-grain mustard
- 1 tablespoon fresh lemon juice
- 1 teaspoon chopped parsley leaves
- Salt and pepper
directions
- 1
Preheat oven to 425 degrees F.
- 2
In mixing bowl, blend together all ingredients except cornmeal. Scoop out 8 cakes, shape into patties (not too thin), and coat with cornmeal.
- 3
Saute lobster cakes in olive oil until brown on 1 side. Flip over and finish cooking in oven for 5 to 7 minutes. Serve with Mustard Jalapeno Sauce. Blend all ingredients together in a mixing bowl.Yield: 1 cup
Source: Michelle Stulack
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