Fish And Lobster Cakes Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

FISH & LOBSTER CAKES



Fish & Lobster Cakes image

Copyright 2016, Cooking for Jeffrey, Clarkson Potter/Publishers, All Rights Reserved

Provided by Ina Garten

Categories     appetizer

Time 1h10m

Yield makes 14 cakes; serves 6 to 8

Number Of Ingredients 21

8 tablespoons (1 stick) unsalted butter, divided
1 1/2 cups (1/4- to 1/2-inch-diced) yellow onion
1 cup (1/4- to 1/2-inch-diced) celery
1 large Holland red bell pepper, cored, seeded, and 1/4- to 1/2-inch-diced
1 1/4 pounds boneless, skinless cod fillets, cut into 4 pieces
1/2 cup heavy cream
Kosher salt and freshly ground black pepper
4 cups panko (Japanese bread flakes), divided
3 tablespoons minced fresh dill
2 tablespoons good mayonnaise, such as Hellmann's
1 tablespoon Dijon mustard
1 teaspoon grated lemon zest
2 extra-large eggs, lightly beaten
1/2 pound cooked lobster meat, 1/2-inch-diced
Good olive oil
Rémoulade Sauce (recipe follows)
1 1/2 cups good mayonnaise, such as Hellmann's
6 tablespoons minced cornichons
1 tablespoon whole-grain mustard
3 tablespoons Champagne or white wine vinegar
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 200 degrees.
  • Heat 3 tablespoons of the butter in a large (12-inch) sauté pan over medium-high heat. Add the onion, celery, and bell pepper and cook over medium heat for 8 to 10 minutes, stirring occasionally, until tender. Place the fish on top of the vegetables and add the cream, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a boil, lower the heat, cover, and simmer for 6 to 12 minutes (depending on the thickness of the cod), until the fish is just cooked. Set aside in the pan for 10 minutes, then flake the fish in large pieces with a fork.
  • Put 2 cups of the panko in a large bowl. Add the cod mixture, including the cooking liquid, the dill, mayonnaise, mustard, lemon zest, eggs, lobster, 2 teaspoons salt, and 1 teaspoon black pepper and mix gently.
  • Using a 2 1/4-inch ice cream scoop as a measure, shape the mixture into 14 (3-inch) fish cakes. Place the remaining 2 cups of panko on a plate and coat the cakes all over, patting the coating to adhere. Wipe the sauté pan clean with a paper towel and heat 2 tablespoons of the butter and 2 tablespoons of oil in the pan over medium heat. Place 5 cakes in the pan and cook for 5 minutes on each side, until nicely browned on both sides. Transfer the cakes to a sheet pan and keep them warm in the oven for up to 15 minutes. Repeat, adding more butter and oil, until the entire mixture is cooked. Serve hot with the Rémoulade Sauce.
  • Place the mayonnaise, cornichons, mustard, vinegar, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper in the bowl of a food processor fitted with the steel blade. Pulse a few times until the cornichons are finely chopped (not pureed). Transfer to a sealed container and refrigerate.

FISH AND LOBSTER CAKES RECIPE



Fish and Lobster Cakes Recipe image

Provided by joanmarie

Number Of Ingredients 20

8 tablespoons (1 stick) unsalted butter, divided
1 1/2 cups (1/4- to 1/2-inch-diced) yellow onion
1 cup (1/4- to 1/2-inch-diced) celery
1 large Holland red bell pepper, cored, seeded and
1/4 - to 1/2-inch-diced
1 1/4 pounds boneless, skinless cod fillets, cut into 4 pieces
1/2 cup heavy cream
Kosher salt and freshly ground black pepper
4 cups panko (Japanese bread flakes), divided
3 tablespoons minced fresh dill
2 tablespoons good mayonnaise, such as Hellmann?s
1 tablespoon Dijon mustard
1 teaspoon grated lemon zest
2 extra-large eggs, lightly beaten
1/2 pound cooked lobster meat, 1/2-inch-diced
Good olive oil
1 1/2 cups good mayonnaise, such as Hellmann's
6 tablespoons minced cornichons
1 tablespoon whole-grain mustard
3 tablespoons Champagne or white wine vinegar

Steps:

  • Preheat the oven to 200 degrees F. Heat 3 tablespoons of the butter in a large (12-inch) saute pan over medium-high heat. Add the onion, celery and bell pepper and cook over medium heat for 8 to 10 minutes, stirring occasionally, until tender. Place the fish on top of the vegetables and add the cream, 1 teaspoon salt and 1/2 teaspoon black pepper. Bring to a boil, lower the heat, cover and simmer for 6 to 12 minutes (depending on the thickness of the cod), until the fish is just cooked. Set aside in the pan for 10 minutes, then flake the fish into large pieces with a fork. Put 2 cups of the panko in a large bowl. Add the cod mixture, including the cooking liquid, the dill, mayonnaise, mustard, lemon zest, eggs, lobster, 2 teaspoons salt and 1 teaspoon black pepper and mix gently. Using a 2 1/4-inch ice cream scoop as a measure, shape the mixture into 14 (3-inch) fish cakes. Place the remaining 2 cups of panko on a plate and coat the cakes all over, patting the coating to adhere. Wipe the saute pan clean with a paper towel and heat 2 tablespoons of the butter and 2 tablespoons of oil in the pan over medium heat. Place 5 cakes in the pan and cook for 5 minutes on each side, until nicely browned on both sides. Transfer the cakes to a sheet pan and keep them warm in the oven for up to 15 minutes. Repeat, adding more butter and oil, until the entire mixture is cooked. Serve hot with the remoulade sauce. Remoulade Sauce: Place the mayonnaise, cornichons, mustard, vinegar, 1 1/2 teaspoons salt and 3/4 teaspoon pepper in the bowl of a food processor fitted with the steel blade. Pulse a few times until the cornichons are finely chopped (not pureed). Transfer to a sealed container and refrigerate for up to 5 days.

LOBSTER CAKES



Lobster Cakes image

Make and share this Lobster Cakes recipe from Food.com.

Provided by ratherbeswimmin

Categories     Lobster

Time 38m

Yield 14 cakes

Number Of Ingredients 13

4 tablespoons butter
1 cup chopped yellow onion
1 teaspoon finely minced garlic
1/4 cup chopped carrot
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
2 1/2 lbs cooked lobster tail meat, cut into chunks
2 eggs, beaten
2 tablespoons mayonnaise
1/4 cup chopped parsley
salt and pepper
1 1/2 cups breadcrumbs
vegetable oil (for frying)

Steps:

  • In a large skillet over medium-high heat, melt the butter.
  • Add in the onion, garlic, and carrots; saute and stir frequently for 3 minutes or until onions are soft.
  • Add in the bell peppers and saute another 2 minutes.
  • Add in the lobster meat and cook 1 minute or until heated through; Set aside to cool for 10-15 minutes.
  • Transfer lobster mixture to a large mixing bowl.
  • Add in eggs, mayonnaise, parsley, and salt and pepper to taste; stir to mix well.
  • Add 1 cup of bread crumbs to lobster mixture; toss to mix.
  • Add more breadcrumbs if needed so that mixture barely holds it shape.
  • Take 1/4 cup lobster mixture and shape cakes by hand.
  • Pour oil into a large nonstick skillet to 1/4 inch depth; heat over medium heat.
  • When very hot, add lobster cakes.
  • Cook for about 3 minutes per side (for a 1-inch thick cake) or until golden brown on both sides.
  • Remove from skillet and drain on paper-towel lined plate.
  • Serve warm with your favorite sauce--we like honey mustard sauce.

Nutrition Facts : Calories 186.9, Fat 6.2, SaturatedFat 2.8, Cholesterol 174.9, Sodium 604.6, Carbohydrate 10.9, Fiber 1, Sugar 1.8, Protein 20.9

SEAFOOD CAKES WITH HERB SAUCE



Seafood Cakes with Herb Sauce image

Living near the ocean, I have a wide variety of seafood available to experiment with in recipes. This one uses salmon and scallops, but shrimp, crab, lobster, or any firm white fish, such as halibut or even cod, would work equally as well. - Elizabeth Truesdell, Petaluma, California

Provided by Taste of Home

Categories     Appetizers

Time 1h10m

Yield 40 appetizers (1/2 cup sauce).

Number Of Ingredients 20

3/4 cup mayonnaise
4-1/2 teaspoons dill pickle relish
1 tablespoon minced chives
1 tablespoon minced fresh parsley
2 teaspoons tomato paste
1 teaspoon grated lemon zest
1/8 teaspoon salt
1/8 teaspoon pepper
SEAFOOD CAKES:
1-1/4 cups panko bread crumbs
1 medium sweet red pepper, finely chopped
1 medium sweet yellow pepper, finely chopped
1/3 cup finely chopped onion
1 large egg, lightly beaten
2 tablespoons minced fresh parsley
2 teaspoons minced chives
1 pound bay scallops, coarsely chopped
1/2 pound salmon fillet, skin removed and coarsely chopped
2/3 cup butter, cubed
Additional finely chopped sweet red and yellow peppers and minced chives

Steps:

  • In a small bowl, combine the first eight ingredients; set aside 1/4 cup. Chill remaining sauce until serving., In a large bowl, combine the bread crumbs, peppers, onion, egg, parsley, chives and reserved sauce. Gently fold in scallops and salmon., With floured hands, shape mixture by 2 tablespoonfuls into 1/2-in.-thick patties. In a large skillet over medium heat, cook seafood cakes in butter in batches for 2-3 minutes on each side or until golden brown. Transfer to ungreased baking sheets., Bake at 400° for 5-6 minutes or until golden brown. Serve with sauce. Garnish with additional peppers and chives.

Nutrition Facts : Calories 88 calories, Fat 7g fat (3g saturated fat), Cholesterol 21mg cholesterol, Sodium 86mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.

GOLDEN FISH CAKES



Golden Fish Cakes image

Our family loves seafood, so I've tried many fish cake recipes. I came up with this combination and it's been a hit at our house. It's outstanding served with corn bread.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 12

1 pound flaked cooked whitefish, cod or haddock
1-1/2 cups soft bread crumbs
3 large eggs, beaten
2 to 4 tablespoons water
1 medium onion, chopped
2 tablespoons mayonnaise
1-1/2 teaspoons ground mustard
1 teaspoon dried parsley flakes
3/4 teaspoon salt
1-1/2 cups Italian-seasoned bread crumbs
2 tablespoons vegetable oil
Tartar sauce and lemon wedges, optional

Steps:

  • In a bowl, combine the first nine ingredients; mix well. Shape into 12 patties, adding additional water if needed; coat with the Italian bread crumbs. In a large skillet, heat oil over medium-high heat. Cook the patties until lightly browned, 4-5 minutes on each side. If desired, serve immediately with tartar sauce and lemon.

Nutrition Facts :

MAINE LOBSTER CAKES



Maine Lobster Cakes image

Any kind of fish cakes speak of New England, and little cakes of lobster make you think of the Maine coast. These are very tasty. You can even put them between a hamburg roll and make a "lobtah" burger.

Provided by Mimi in Maine

Categories     Lobster

Time 40m

Yield 4-6 cakes

Number Of Ingredients 10

2 1/2 lbs lobsters
2 slices bread (no crust)
1 -2 tablespoon milk
1/2 teaspoon salt
1 tablespoon mayonnaise
1 tablespoon Worcestershire sauce
1 teaspoon parsley
1 tablespoon baking powder
1 egg (beaten)
1 tablespoon butter (to fry in)

Steps:

  • Cook the lobsters and take out the meat; don't forget to take out the large vein in the tail.
  • Make crumbs out of the bread.
  • In a bowl put all the ingredients except for the butter.
  • Mix well.
  • Make cakes--trying not to pat them too firm--just so they hold their shape.
  • Melt the butter in a fry pan and put the cakes inches.
  • Fry slowly till golden.

Nutrition Facts : Calories 353.9, Fat 8.5, SaturatedFat 3.1, Cholesterol 331.6, Sodium 1595.8, Carbohydrate 10.6, Fiber 0.3, Sugar 1.3, Protein 56.1

DORSEY'S FISH & OYSTER HOUSE CRAB CAKES



Dorsey's Fish & Oyster House Crab Cakes image

This recipe makes traditional crab cakes. Enjoy!

Provided by Dorsey Marshall, Jr.

Categories     Appetizers and Snacks     Seafood     Crab     Crab Cake Recipes

Time 15m

Yield 8

Number Of Ingredients 9

1 ½ teaspoons Old Bay Seasoning™
2 tablespoons biscuit baking mix
1 tablespoon dried parsley
2 tablespoons mayonnaise
1 tablespoon prepared mustard
1 egg, beaten
¼ teaspoon Worcestershire sauce
1 pound crabmeat
2 quarts vegetable oil for frying

Steps:

  • Mix together Old Bay™ seasoning, baking mix, and parsley in a medium size mixing bowl. Stir mayonnaise, mustard, egg, and Worcestershire sauce into dry ingredients. Mix in crab meat gently. Form mixture into 6 to 8 balls.
  • Heat 1 inch oil in a large, heavy bottomed skillet to 365 degrees F (185 degrees C). Place balls in pan, and flatten slightly with a spatula. Flip the crab cakes over after 3 minutes, or when the crab cake is browned on one side. Continue frying until done. Drain on paper towels.

Nutrition Facts : Calories 294.8 calories, Carbohydrate 1.7 g, Cholesterol 75.1 mg, Fat 26.5 g, Fiber 0.2 g, Protein 12.8 g, SaturatedFat 3.6 g, Sodium 367.7 mg, Sugar 0.2 g

NOVA SCOTIA FISH CAKES



Nova Scotia Fish Cakes image

Flaky white fish and potatoes come together with a crisp bread-crumb coating in this recipe, adapted from Judith Sanders and brought to The Times by Joan Nathan after a 2012 trip to Nova Scotia. You'll want to serve these warm, with tartar sauce, chutney, chowchow - or a tart splash of lemon.

Provided by Joan Nathan

Categories     dinner, main course

Time 1h

Yield 6 to 8 main-course servings (about 30 patties)

Number Of Ingredients 13

1 pound haddock, cod, halibut or any other flaky white fish
1 cup milk
1 pound (about 2 medium) russet potatoes, peeled
Salt and pepper to taste
2 tablespoons butter
4 scallions, thinly sliced
3 large eggs
1 teaspoon Worcestershire sauce
2 tablespoons chopped parsley
2 cups bread crumbs for dredging
Corn oil, for frying
Tartar sauce, chutney or chowchow, for serving
Juice of 1 lemon, as needed, optional

Steps:

  • Put the fish and milk in a medium saucepan. Refrigerate at least an hour.
  • Peel the potatoes and put in a saucepan with water to cover. Bring to a boil, then simmer for 20 to 30 minutes, until the potatoes are soft. Drain thoroughly, mash and season well with salt and pepper.
  • In a small skillet, melt butter, add scallions and cook until soft, 1 to 2 minutes.
  • Remove the fish from the refrigerator and place over medium-low heat. Bring the milk to a simmer and cook the fish until flaky, 5 to 7 minutes; do not overcook. Remove from heat, drain off the milk and allow to cool. Using a fork, break the fish into large flakes.
  • Lightly beat one of the eggs and stir into the cooled potato mixture with the scallions and Worcestershire sauce. Add the flaked fish and 1 tablespoon of the parsley and gently fold into the mixture. Refrigerate for about 30 minutes.
  • Taste for seasoning and adjust if needed. Form patties about 3 1/2 inches in diameter and 1 inch thick for entree portions, or 2 inches in diameter for appetizer portions.
  • Beat the remaining 2 eggs in a small bowl and put the bread crumbs in another. Dip the patties first in the beaten egg and then the bread crumbs. Heat about 1/8 of an inch of oil in a frying pan, adding more as needed. Fry the patties for just a few minutes on each side until golden. Drain on paper towels and sprinkle with the remaining parsley. Serve warm with lemon, tartar sauce, chutney or chowchow.

Nutrition Facts : @context http, Calories 316, UnsaturatedFat 16 grams, Carbohydrate 19 grams, Fat 22 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 4 grams, Sodium 310 milligrams, Sugar 2 grams, TransFat 0 grams

More about "fish and lobster cakes recipes"

BEST FISH & LOBSTER CAKES RECIPES - FOOD NETWORK CANADA
2018-03-22 Preheat the oven to 200ºF. Step 2. Heat 3 tablespoons of the butter in a large (12-inch) sauté pan over medium-high heat. Add the onion, celery, and bell pepper and cook over medium heat for 8 to 10 minutes, stirring occasionally, until tender. Place the fish on top of the vegetables and add the cream, 1 teaspoon salt, and 1/2 teaspoon black ...
From foodnetwork.ca
2.6/5 (40)
Servings 6-8


LOBSTER CAKES WITH ROASTED VEGETABLE RELISH - TASTE OF NOVA SCOTIA
Directions. Mix all your ingredients in a large bowl to bind. Taste and season accordingly with salt and pepper. Shape the mixture into little round cakes and place on a baking sheet, cover and refrigerate for 1 hour to let the cakes set.
From tasteofnovascotia.com


FISH & LOBSTER CAKES | PUNCHFORK
1/2 pound cooked lobster meat, 1/2-inch-diced; 1 1/2 cups good mayonnaise, such as Hellmann's …show 6 more ingredients… 1 tablespoon whole-grain mustard; 3 tablespoons Champagne or white wine vinegar; Kosher salt and freshly ground black pepper; Good olive oil; Rémoulade Sauce (recipe follows) 6 tablespoons minced cornichons
From punchfork.com


QUICK AND EASY NOVA SCOTIA FISH CAKES RECIPE - BACON IS MAGIC
2019-10-30 Cut potatoes into quarters and boil until cooked and drain. Return to pot. Add butter, garlic salt, sea salt, black pepper, sauteed onion and celery, and summer savoury (optional). Mash together to create mashed potatoes. Let cool in …
From baconismagic.ca


30 OF THE BEST DESSERTS THAT GO WITH LOBSTER AND FRESH SEAFOOD
Red velvet cake. In the south, one cake is revered above all others. The red velvet cake has a velvety texture and the taste of chocolate, topped with a sweet cream cheese frosting. It’s soul-soothing and utterly captivating after eating anything, …
From lobsteranywhere.com


BLT LOBSTER SANDWICH RECIPE | LOBSTER RECIPES - FULTON FISH MARKET
Whisk together mayonnaise, lemon juice, chives and tarragon, and season with salt and pepper to taste. Add the lobster meat and refrigerate until ready to use. Cook bacon in a skillet until crisp. Drain on paper towel. Toast the buns, if desired. Top bottom bun with lettuce, tomato, lobster mix and bacon and finish with the top of the bun. Enjoy!
From fultonfishmarket.com


FISH & LOBSTER CAKES – RECIPES NETWORK
2017-09-25 Step 1. Preheat the oven to 200 degrees. Step 2. Step 3. Put 2 cups of the panko in a large bowl. Add the cod mixture, including the cooking liquid, the dill, mayonnaise, mustard, lemon zest, eggs, lobster, 2 teaspoons salt, and 1 teaspoon black pepper and mix gently.
From recipenet.org


FISH & LOBSTER CAKES - MASTERCOOK
8 Tbsp (1 stick) unsalted butter, divided; 1 1/2 cups (1/4 - to 1/2"- diced) yellow onion; 1 cup (1/4 - to 1/2"-diced) celery; 1 large Holland red bell pepper, cored, seeded, and 1/4- to 1/2"-diced
From mastercook.com


FISH CAKE RECIPES | ALLRECIPES
Asian Salmon Cakes with Creamy Miso and Sake Sauce. 29. A tasty flavorful appetizer, or great as a meal that uses lots of wonderful Asian flavors! You can also easily substitute for the ingredients and use leftovers too such as corn instead of onions, leftover salmon (BBQ'd, broiled or baked) instead of fresh or canned - and they still turn out ...
From allrecipes.com


10 BEST LOBSTER CAKES RECIPES | YUMMLY
2022-07-17 Lobster Scrambled Eggs with Wasabi Hollandaise and Crispy Leek and Potato Cakes #Festivus Pineapple and Coconut. salt, mashed potatoes, panko, boiling water, ground black pepper and 16 more.
From yummly.com


FISH AND LOBSTER CAKES RECIPE | EAT YOUR BOOKS
Fish and lobster cakes from Cooking for Jeffrey: A Barefoot Contessa Cookbook (page 121) by Ina Garten Shopping List ... I made 1/2 recipe, yielding 8 cakes (my 2" scoop would have made more, but I added the extra to the existing 8 cakes). Used frozen cod, which worked fine. I scooped the cakes (tricky!) onto half the panko coating, then sprinkled and pressed the …
From eatyourbooks.com


MISC: FISH & LOBSTER CAKES
Preheat the oven to 200 degrees. Heat 3 tablespoons of the butter in a large (12-inch) sauté pan over medium-high heat. Add the onion, celery, and bell pepper and cook over medium heat for 8 to 10 minutes, stirring occasionally, until tender. Place the fish on top of the vegetables and add the cream, 1 teaspoon salt, and ½ teaspoon black pepper.
From recipecircus.com


FISH CAKES | RECIPETIN EATS
2021-07-28 Bake potatoes: Bake potatoes in a 220°C / 430°F (200°C fan) oven for 75 minutes or until they can be pierced with a knife with no resistance. Cut in half and scoop flesh out into a large bowl. Turn oven down to 200°C / 390°F (180°C fan) – fish cakes are finished in the oven.
From recipetineats.com


FISH AND LOBSTER CAKES RECIPE | INA GARTEN | FOOD NETWORK
Get Fish and Lobster Cakes Recipe from Food Network. Watch Full Seasons; TV Schedule; Newsletters; Videos; Sweepstakes; Magazine; Blog; Shows A-Z; Chefs A-Z; Restaurants; Recipes . Recipes. Grilling; Family Dinners; Healthy; Baking; Father's Day; See All Recipes. Recipe of the Day. Summer Butter Bean Salad with Hot Sauce Vinaigrette. Trending Recipes. …
From private.blog-guru.web.id


FOOD NETWORK CANADA - HOW TO MAKE INA GARTEN'S FISH & LOBSTER …
199K views, 88 likes, 3 loves, 1 comments, 28 shares, Facebook Watch Videos from Food Network Canada: Roll out Ina's fish & lobster cakes and reel in the compliments. Recipe:...
From facebook.com


FISH CAKES AND EGGS RECIPE - FOOD NEWS
For each fish cake, scoop ¼ cup of the batter into the pan and gently press down with a spatula to form a ¼-inch-thick patty. Cook, turning once, until lightly browned and cooked through, 4 to 5 minutes per side. Transfer to a plate and cover with a clean kitchen towel to keep warm. While the fish cakes cook, prepare the tomato and eggs.
From foodnewsnews.com


MAINE LOBSTER CAKES RECIPE - RECIPEZAZZ.COM
2012-01-13 2 bread slices, crust removed. 1 to 2 tablespoons milk. 1/2 teaspoon salt. 1 tablespoon mayonnaise. 1 tablespoon Worcestershire sauce. 1 teaspoon minced parsley. 1 tablespoon baking powder. 1 largeegg, beaten. 1 tablespoon butter (to fry in)
From recipezazz.com


FISH AND LOBSTER CAKES | RECIPE | FOOD NETWORK RECIPES, FISH CAKE, …
Panko-Crusted Salmon from Barefoot Contessa. Preheat the oven to 425 degrees. In a small bowl, mix together the panko, parsley, lemon zest, ½ …
From pinterest.com


FISH AND LOBSTER CAKES – RECIPES NETWORK
2014-10-10 Step 1. Preheat the oven to 200 degrees F. Step 2. Heat 3 tablespoons of the butter in a large (12-inch) saute pan over medium-high heat. Add the onion, celery and bell pepper and cook over medium heat for 8 to 10 minutes, stirring occasionally, until tender.
From recipenet.org


INA GARTEN'S FISH & LOBSTER CAKES | BAREFOOT CONTESSA | FOOD …
Ina uses panko breadcrumbs two ways in her luxurious Fish and Lobster Cakes!Subscribe to #discoveryplus to stream more of #BarefootContessa: http://discovery...
From youtube.com


LOBSTER CAKES - MISSION FOOD ADVENTURE
2020-06-28 Cook the scallions and garlic together until softened and aromatic, about 3 minutes. Add the lobster meat and parsley, and stir just to combine. Remove from the heat and transfer to a mixing bowl. Stir in the mustard, mayonnaise, egg, hot sauce, salt and pepper. Add ¾ cup of the panko, and stir to combine.
From mission-food.com


FISH & LOBSTER CAKES | RECIPE IN 2021 | LOBSTER CAKE, FOOD NETWORK ...
Oct 30, 2021 - Get Fish & Lobster Cakes Recipe from Food Network
From pinterest.com


CLASSIC FISH CAKES - THE DARING GOURMET
2017-11-02 Form the mixture into patties and roll them in the panko breadcrumbs. Refrigerate the patties for at least 30 minutes or until they’ve firmed up. Heat some oil in a non-stick pan and fry the patties on each side for 3-4 minutes until lightly browned, being careful not to overcrowd the pan.
From daringgourmet.com


FISH AND LOBSTER CAKES : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


FISH AND LOBSTER CAKES RECIPE | INA GARTEN | FOOD NETWORK
2017-07-05 3 tablespoons minced fresh dill. 2 tablespoons good mayonnaise, such as Hellmann?s. 1 tablespoon Dijon mustard. 1 teaspoon grated lemon zest. 2 extra-large eggs, lightly beaten. 1/2 pound cooked lobster meat, 1/2-inch-diced. Good olive oil. 1 1/2 cups good mayonnaise, such as Hellmann's. 6 tablespoons minced cornichons.
From mastercook.com


THE ULTIMATE FISH CAKES | MEATEATER COOK
2020-12-10 Preparation. Fillet your fish and cut the meat into roughly 1/2-inch chunks. In a small pot, bring butter to a slow simmer. Add the fish and gently poach until the chunks are just cooked through, about 5 minutes. Remove fish from the butter and place in the refrigerator to cool.
From themeateater.com


LOBSTER CAKES - MY ISLAND BISTRO KITCHEN
2013-04-30 Dredge each patty in the bread crumbs until completely covered on all sides. Place on wax-paper lined baking sheet and chill for 1 hour to allow flavours to blend and for patties to become firm so they won’t break apart when sautéed. Preheat oven to 375F. Heat oil in non-stick skillet over medium-high heat.
From myislandbistrokitchen.com


HOW TO COOK PERFECT FISHCAKES | FISH | THE GUARDIAN
2011-06-16 Put into a large pan and cover with cold water. Add a generous pinch of salt and bring to the boil, then turn down the heat slightly and simmer until tender, but not mushy. Drain and put back into ...
From theguardian.com


FISH AND LOBSTER CAKES | PUNCHFORK
1/2 pound cooked lobster meat, 1/2-inch-diced; 1 1/2 cups good mayonnaise, such as Hellmann's …show 6 more ingredients… 1 tablespoon whole-grain mustard; 3 tablespoons Champagne or white wine vinegar; 1/4- to 1/2-inch-diced; Kosher salt and freshly ground black pepper; Good olive oil; 6 tablespoons minced cornichons
From punchfork.com


FISH & LOBSTER CAKES | RECIPE | LOBSTER CAKE, FOOD NETWORK …
Mar 7, 2018 - Get Fish & Lobster Cakes Recipe from Food Network. Mar 7, 2018 - Get Fish & Lobster Cakes Recipe from Food Network. Mar 7, 2018 - Get Fish & Lobster Cakes Recipe from Food Network. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with …
From pinterest.ca


EASY LOBSTER BISQUE RECIPE | LOBSTER RECIPES - FULTON FISH MARKET
Directions. In a large pot, melt the butter over medium heat and add the onions, carrots, celery, garlic and tomato paste. Cook until the onions are soft and translucent, stirring often, about 5 minutes. Add the flour, and cook for 2 minutes. Reduce the heat to medium-low, and add the stock, white wine, cognac (or brandy or dry sherry), lobster ...
From fultonfishmarket.com


LOBSTER CAKE - MYSEAFOOD.COM
Go Fish Duo Box. $ 135.00 + Add. Steakhouse Salmon (single portion) $ 18.00 + Add. Myseafood Supreme Feast. $ 105.00 + Add. Maine Lobster Lovers for 4. $ 137.00 + Add. Please note, a minimum total product amount of $ 75.00 is required to checkout.
From myseafood.com


FISH CAKES | RICARDO
Ingredients. 1/4 lb (115 g) monkfish fillet; 3 cups (750 ml) salted boiling water, approximately; 1/4 lb (115 g) haddock fillet; 1/4 lb (115 g) sole fillet
From ricardocuisine.com


BEST LOBSTER-SHRIMP CAKES RECIPE - DELISH
2021-06-08 Dice shrimp into small pieces. In a large bowl, combine diced lobster and shrimp. Add eggs, panko, seasoned salt, black pepper, and 1/4 cup lemon aioli. Mix together until firm enough to form ...
From delish.com


HOW TO COOK LOBSTER CAKES RECIPES ALL YOU NEED IS FOOD
Steps: Combine lobster, crumbs, onion, and parsley in a medium-size bowl. Stir in milk, egg, Worcestershire and lemon juice; mix well. Shape into 8 patties, adding additional bread crumbs if mixture is too moist. Pan fry in butter in large skillet; cook 2 minutes on each side or until golden brown. Easy to BURN!
From stevehacks.com


LOBSTER CAKE RECIPE PANKO | DEPORECIPE.CO
2019-06-13 Lobster Cake Recipe Panko. Panko crusted lobster cake viking recipes ocean cruises lobster cakes mission food adventure fish and lobster cakes recipe ina garten food network y lobster cakes with mango and avocado salsa recipe nancy fuller food network
From deporecipe.co


FISH AND LOBSTER CAKES | RECIPE | FOOD NETWORK RECIPES, LOBSTER …
Jun 29, 2017 - Get Fish and Lobster Cakes Recipe from Food Network
From pinterest.ca


Related Search