| Courtesy of Chef MaryBeth Johnson
The essence of summer is found in fresh seafood and a trip to a sandy beach along the coast. What better way to celebrate summer with family and loved ones than with a moist and succulent lobster cake. I came up with this recipe while in Guana Cay in the Abacos and had several lobsters to use up before we left the island. This is a wonderful base recipe that you could substitute with other seafood instead of lobster. It would taste delicious with crab and fish or even shrimp. You could serve these as either an appetizer or even as a main course if made into larger patties. Serve with a favorite salsa or Asian Chili Sauce. This recipe is a combination of Caribbean and Indian
Makes 8, 5 oz. cakes
- 1 ½ cups of mayonnaise
- 1 cup of Panko bread crumbs (more as needed
- 1 cup of sweetened grated coconut (more as needed)
- 3 eggs
- 3 tablespoons of parsley
- 2 tablespoons of Matouk’s Hot Sauce
- 2 teaspoons of Colemans yellow mustard
- 1 tablespoon of onion powder
- 1 tablespoon of garlic powder
- 2 extra-large tablespoons of curry
- Salt to taste
- Pepper to taste
- 2 8 oz lobster tails, boiled, removed from the shell, and diced small (add lobster boil seasoning if desired)
- Peanut Oil for frying
- Create a wet mix with the mayo, eggs, and seasonings.
- Add the bread crumbs, coconut, and lobster, and fold well.
- Add more bread crumbs and coconut if necessary.
- Refrigerate for 30 minutes. Remove from refrigerator and form into small patties or cakes.
- Heat oil until it reaches 350 F.
- Deep fry cakes, turning brown on each side for a couple of minutes.
- Remove when slightly brown and drain on a single-use towel.
- Serve while hot with your favorite pepper jelly or favorite salsa over leafy greens.