Tested till perfect Lobster Cakes with Dilled Crdme Fraiche on Greens

Lobster Cakes with Dilled Crdme Fraiche on Greens

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).

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: August 2008

Recipe3 out of 5 based on 4 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 6

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) 
To change the number of servings, enter the number, then press "calculate". or reset

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.

Nutritional Information Per serving: about

cal 250 pro 15g total fat 19g sat. fat 5g
carb 6g fibre 1g chol 62mg sodium 330mg

% RDI:

calcium 8 iron 6 vit A 20 vit C 32
folate 26
All rights reserved. Transcontinental Media G.P. © 2014