Lobster Cakes with Dilled Crdme Fraiche on Greens
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 250 |
| pro | 15 g |
| total fat | 19 g |
| sat. fat | 5 g |
| carb | 6 g |
| fibre | 1 g |
| chol | 62 mg |
| sodium | 330 mg |
| % RDI: | - |
| calcium | 8 |
| iron | 6 |
| vit A | 20 |
| vit C | 32 |
| folate | 26 |
- Portion size: 6
The inspiration for this lovely appetizer salad is a dish created by chef Marc Latulippe of the Kingsbrae Arms. See Cooked Lobster and Stock to cook your own lobster. To use canned cooked lobster, you need 1 lb (500 g).
Ingredients
-
6 cups (1.5 L) baby salad greens
2 tbsp (25 mL) extra-virgin olive_oil
1 tbsp (15 mL) lemon juice
Pinch each salt and pepper
Dilled Cr? Fra?e:
1/3 cup (75 mL) cr? fra?e or 30% sour_cream
1 tbsp (15 mL) minced fresh dill
Lobster Cakes:
2 cooked lobsters (each 1-1/2 lb/750 g), shelled
1/2 cup (125 mL) fresh bread_crumbs
1/4 cup (50 mL) finely diced sweet red pepper
1 tsp (5 mL) green_onion, minced
1/2 tsp (2 mL) grated lemon rind
1/4 cup (50 mL) mayonnaise
2 egg_whites
Pinch each salt and pepper
1 tbsp (15 mL) vegetable_oil (approx)
Preparation
Dilled Cr? Fra?e: In bowl, stir creme fraiche with dill; set aside. (Make-ahead: Cover and refrigerate for up to 1 hour.)
Lobster Cakes: Dice lobster meat to make about 2 cups (500 mL). In bowl, combine lobster, bread crumbs, red pepper, green onion and lemon rind. Stir in mayonnaise, egg whites, salt and pepper. Form by scant 1/4 cupfuls (50 mL) into 12 patties; set on parchment paper–lined baking sheet. (Make-ahead: Cover and refrigerate for up to 2 hours.)
In large nonstick skillet, heat oil over medium-high heat; cook patties, in batches and adding more oil if necessary, until browned on both sides. Return to baking sheet; bake in 375°F (190°C) oven until firm to the touch, about 5 minutes.
Meanwhile, toss together greens, oil, lemon juice, salt and pepper; arrange on 6 plates. Arrange 2 lobster cakes on each; dollop with Dilled Creme Fraiche.
Source : Canadian Living Magazine: August 2008
