Lobster Cakes
Award winning twist on Danish pancakes.
Ingredients
- 1 cup cake flour
- 1 teaspoon baking powder
- 1 teaspoon sugar
- 1 teaspoon grated lemon zest
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- 2 eggs, separated
- 1 cup milk
- 4 tablespoons unsalted butter, melted, divided
- 1 cooked lobster tail, finely chopped
- ¼ cup fresh cooked or frozen corn kernals, thawed
- 2 tablespoons finely chopped celery
- 1 green onion, finely chopped including the lighter green parts
- 1 teaspoon minced jalapeno
Sriracha Aioli
- ½ cup quality mayonnaise
- ¼ cup sour cream
- 1 tablespoon fresh lemon juice
- 2 teaspoons sriracha
- 1 teaspoon honey
- pinch of white pepper
Garnishes: fresh green chives for garnish and lemon slices
Instructions
- In large bowl, whisk cake flour, baking powder, sugar, lemon zest, salt and pepper; set aside.
- In small bowl, whisk egg yolks, milk and 3 tablespoons of melted butter. Pour milk mixture into dry ingredients; whisk until blended.
- Beat egg whites until just stiff peaks form. Fold half the egg whites into the batter to lighten it. Fold in remaining egg whites until no white streaks remain.
- Fold in lobster, corn, celery, green onions and jalapeno.
- Brush the wells of an ebelskiver pan with some of remaining melted butter and place over medium heat.
- Fill each well to the top with batter, about 2 tablespoons per well.
- Cook cakes for 3 to 4 minutes or until lightly brown and crisp on the bottom.
- Using 2 wooden skewers, turn cakes and cook on other side, about 2 or 3 minutes more.
- Transfer to platter; keep warm in oven.
- Repeat with remaining batter.
- Serve warm with Sriracha Aioli. Garnish with chives and lemon.
- Sriracha Aioli: Combine all ingredients in small bowl; blend well.
Nutrition
Calories: 267kcalCarbohydrates: 16gProtein: 6gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 7gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 80mgSodium: 380mgPotassium: 132mgFiber: 1gSugar: 3gVitamin A: 383IUVitamin C: 3mgCalcium: 95mgIron: 1mg
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