I had a pound of leftover lobster meat (I know, I know…how could you ever have leftover lobster?!) So I wrapped it tightly and kept it frozen. When I had a craving for crab cakes, I figured I’d try my recipe out with lobster instead. So good, I sprained my arm patting myself on the back!
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1 lb. cooked lobster meat (thawed, if frozen)
1 cup mayo (I like Hellman’s)
1/4 cup Dijon mustard (I like Maille)
3/4 cup saltine crackers or oyster crackers
1 to 2 teaspoons Old Bay seasoning
Olive oil
In a bowl, combine the mayo, mustard and the Old Bay Seasoning.
Chop the lobster into small pieces and add it to the mayo/mustard mix.
Pulse the crackers in a food processor until it resembles oatmeal. Add it to the bowl and gently combine the ingredients.
Form small patties. I use either a small beef slider mold or the lid from a small mouth Mason jar. I won’t kid you: it gets messy, but it’s worth it! Place the patties on a sheet pan lined with Reynold’s non-stick aluminum foil.
Place the sheet pan in the freezer for about 15 minutes to stiffen up the patties.
Heat some olive oil in a pan. Cook the patties on both sides until golden brown.
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