Go Back

The ‘Not-a-Roll’ lobster cake

Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 2 cups lobster meat, cooked and chopped
  • 1 large egg, lightly whisked
  • 1/4 cup Greek yogurt (for the cake binder)
  • 1 cup Ritz or butter crackers, crushed
  • 1 tbsp Old Bay seasoning
  • 1/2 tsp dry mustard
  • 2 tbsp green onions, finely chopped
  • 1 tbs lemon juice
For the spicy remoulade
  • 1/2 cup plain Greek yogurt
  • 1 tbsp Dijon mustard
  • 1 tsp hot sauce (or to taste)
  • a squeeze of fresh lemon juice

Method
 

  1. In a large mixing bowl, whisk together the egg,1/4 cup yogurt, lemon juice, Old Bay, ground ginger, and dry mustard.
  2. Fold in the chopped lobster meat and green onions.
  3. Gently stir in the crushed butter crackers until the mixture holds together.
  4. Refrigerate the mixture for 30 minutes to allow the flavors to meld and the crackers to absorb the moisture.
  5. Shape the mixture into four equal-sized patties.
  6. Lightly spray your air fryer basket with olive oil spray. Place the patties in the basket in a single layer.
  7. Lightly spray the tops of the cakes with olive oil.
  8. Air fry at 370°F for 8–10 minutes, or until the cakes are golden and crisp.
  9. While the cakes cook, whisk together the remoulade ingredients in a small bowl.
  10. Serve the warm lobster cakes over a seasonal salad with a generous dollop of the spicy remoulade.