Lobster Cakes with Dilled Crdme Fraiche on Greens

Author: Canadian Living

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).

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: August 2008

Ingredients

Method

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 facts Per serving: about

  • Sodium 330 mg
  • Protein 15 g
  • Calories 250.0
  • Total fat 19 g
  • Cholesterol 62 mg
  • Saturated fat 5 g
  • Total carbohydrate 6 g

%RDI

  • Iron 6.0
  • Fibre 0.0
  • Folate 26.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 8.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 20.0
  • Vitamin C 32.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Food

Lobster Cakes with Dilled Crdme Fraiche on Greens

Login