Blushing Maine Lobster Cakes Recipe

This recipe, by Nancy Thompson, was featured at the Maine Lobster Festival.

Maine Lobster Festival
Maine Lobster Festival

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

  • Olive oil, as needed
  • 2 eggs
  • 2 tbsp. ketchup
  • 2 tbsp. mayonnaise
  • 2 tbsp. butter, melted
  • 1/2 tsp. seasoned salt

[/ingredients-left]
[ingredients-right]

  • 1/2 tsp. paprika
  • 2 tbsp. diced pimentos
  • 2 tbsp. finely chopped chives
  • 1 lb. lobster meat, cooked and chopped
  • 1/2 cup crushed butter crackers, plus 1/2 cup Rosey Sauce (see below)

[/ingredients-right]
[/ingredients-list]

[ingredients-list title=”Rosey Sauce” serving_size=””]
[ingredients-left]

  • 1/2 cup mayonnaise
  • 2 tsp. ketchup
  • 1 tsp. lemon juice

[/ingredients-left]
[ingredients-right]

  • 1/2 tsp. garlic powder
  • 1/2 tsp. seasoned salt

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=””]
[step-item number=”1″ image_url=”” title=”” ]Preheat oven to 425°F degrees.[/step-item]
[step-item number=”2″ image_url=”” title=”” ]Oil a cookie sheet with olive oil. In a medium bowl, lightly beat eggs with a wire whisk. Whisk in the ketchup, mayonnaise, butter, seasoned salt, and paprika. Stir in the pimentos and chives. Add lobster meat and 1/2 cup of the crushed butter crackers. Stir gently to combine. Form the mixture into 8 cakes, using a 1/3-cup measure for each. Dredge both sides of the cakes in the remaining 1/2 cup of cracker crumbs and place on oiled cookie sheet. Flatten slightly to make a 3-inch cake. Bake for 8 minutes, carefully turn each cake, and continue baking for another 8 minutes.[/step-item]

[step-item number=”3″ image_url=”” title=”” ] Combine all ingredients for Rosey Sauce in a small bowl and stir until smooth.[/step-item]

[step-item number=”4″ image_url=”” title=”” ]Drizzle sauce over cakes or serve on the side.[/step-item][/step-list-wrapper]


Also, see Fraioli’s picks for 10 Best Food Festival Recipes From Around America.

Originally Published in Reader's Digest

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