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Panko Crusted Lobster Cake

Panko Crusted Lobster Cake


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Viking Ocean Cruises’ cooking class recipe

Ingredients

For the lobster cake:

  • 1 bunch Italian parsley, chopped finely
  • 7 Ounces panko breadcrumbs, divided
  • 1 large egg
  • 2 Teaspoons Worcestershire sauce
  • 1 lemon, zested and juiced
  • 3 Teaspoons unsalted butter at room temperature
  • 3 Teaspoons Dijon mustard
  • 5 Ounces mayonnaise
  • 1 Pound lobster tail, cooked and diced
  • 1/2 Pound crabmeat
  • Kosher salt, to taste
  • Freshly ground pepper, to taste
  • Pinch of cayenne pepper
  • 5 Ounces flour
  • 3 eggs, beaten

For the lobster broth:

  • 4.4 Pounds of lobster shells
  • 2 Tablespoons extra-virgin olive oil
  • 4 Ounces butter
  • 1 Spanish or yellow onion, diced
  • 5 Ounces carrots, diced
  • 1 celery stalk, diced
  • 1 fennel bulb, diced
  • 4 cloves of garlic, peeled
  • 2 Tablespoons tomato paste
  • 5 Ounces Pastis or Pernod
  • 2 Ounces Napoleon VSOP 36 percent
  • 1 ripe tomato, diced
  • 3 quarts of fish stock
  • 1 bouquet garni
  • Kosher salt, to taste
  • Freshly ground pepper, to taste
  • 1 Cup heavy cream

For the garnish and plating:

  • 5 Ounces of cress, fresh
  • Juice of 1 lemon
  • 3 Ounces extra-virgin olive oil

Crab Cakes With Lemon and Panko

These simply flavored crab cakes allow the delicate meat to shine, so try to get the best quality you can find. We're calling for lump meat, but feel free to swap in backfin or jumbo lump as budget and interest allow. Cayenne lends a bit of zip. For Maryland flair, you may substitute Old Bay Seasoning.

Correction: An earlier version of this recipe had an incorrect amount for the panko. It should be 1/2 cup, not 1/4 cup.

Make Ahead: The shaped crab cakes need to chill in the refrigerator for at least 30 minutes and up to 1 day.

Servings:

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Ingredients
Directions

Place the crab in a large, chilled bowl with plenty of room to fold together the ingredients with your hands. Gently separate the meat, taking care not to break up the lumps.

In a small bowl, stir together the mayonnaise, mustard, salt, lemon zest and juice, and cayenne. Add it to the bowl with the crab, followed by the panko and parsley. Gently fold all the ingredients together with your hands until combined. You may use a flexible spatula if you prefer, but take care not to overmix or break apart the crab meat. Taste, and season with more mustard, salt or lemon juice, if desired.

Divide the crab mixture into 5 equal portions of about 4 ounces each. Shape each into a round patty about 3 inches in diameter. Cover and refrigerate for at least 30 minutes and up to 1 day.

Heat a large skillet, preferably a well-seasoned cast iron, over medium heat. Add the oil and cook the crab cakes, in batches if necessary, until the bottoms are dark golden brown, about 4 minutes. Flip and repeat on the other side, reducing the heat and adding more oil as needed to prevent burning.

Serve warm, as is, on a salad, or a bun or roll of your choice.

Recipe Source

Adapted from Harper McClure, executive chef at Mintwood Place in Washington.


Crab Cakes With Lemon and Panko

These simply flavored crab cakes allow the delicate meat to shine, so try to get the best quality you can find. We're calling for lump meat, but feel free to swap in backfin or jumbo lump as budget and interest allow. Cayenne lends a bit of zip. For Maryland flair, you may substitute Old Bay Seasoning.

Correction: An earlier version of this recipe had an incorrect amount for the panko. It should be 1/2 cup, not 1/4 cup.

Make Ahead: The shaped crab cakes need to chill in the refrigerator for at least 30 minutes and up to 1 day.

Servings:

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Ingredients
Directions

Place the crab in a large, chilled bowl with plenty of room to fold together the ingredients with your hands. Gently separate the meat, taking care not to break up the lumps.

In a small bowl, stir together the mayonnaise, mustard, salt, lemon zest and juice, and cayenne. Add it to the bowl with the crab, followed by the panko and parsley. Gently fold all the ingredients together with your hands until combined. You may use a flexible spatula if you prefer, but take care not to overmix or break apart the crab meat. Taste, and season with more mustard, salt or lemon juice, if desired.

Divide the crab mixture into 5 equal portions of about 4 ounces each. Shape each into a round patty about 3 inches in diameter. Cover and refrigerate for at least 30 minutes and up to 1 day.

Heat a large skillet, preferably a well-seasoned cast iron, over medium heat. Add the oil and cook the crab cakes, in batches if necessary, until the bottoms are dark golden brown, about 4 minutes. Flip and repeat on the other side, reducing the heat and adding more oil as needed to prevent burning.

Serve warm, as is, on a salad, or a bun or roll of your choice.

Recipe Source

Adapted from Harper McClure, executive chef at Mintwood Place in Washington.


Crab Cakes With Lemon and Panko

These simply flavored crab cakes allow the delicate meat to shine, so try to get the best quality you can find. We're calling for lump meat, but feel free to swap in backfin or jumbo lump as budget and interest allow. Cayenne lends a bit of zip. For Maryland flair, you may substitute Old Bay Seasoning.

Correction: An earlier version of this recipe had an incorrect amount for the panko. It should be 1/2 cup, not 1/4 cup.

Make Ahead: The shaped crab cakes need to chill in the refrigerator for at least 30 minutes and up to 1 day.

Servings:

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Ingredients
Directions

Place the crab in a large, chilled bowl with plenty of room to fold together the ingredients with your hands. Gently separate the meat, taking care not to break up the lumps.

In a small bowl, stir together the mayonnaise, mustard, salt, lemon zest and juice, and cayenne. Add it to the bowl with the crab, followed by the panko and parsley. Gently fold all the ingredients together with your hands until combined. You may use a flexible spatula if you prefer, but take care not to overmix or break apart the crab meat. Taste, and season with more mustard, salt or lemon juice, if desired.

Divide the crab mixture into 5 equal portions of about 4 ounces each. Shape each into a round patty about 3 inches in diameter. Cover and refrigerate for at least 30 minutes and up to 1 day.

Heat a large skillet, preferably a well-seasoned cast iron, over medium heat. Add the oil and cook the crab cakes, in batches if necessary, until the bottoms are dark golden brown, about 4 minutes. Flip and repeat on the other side, reducing the heat and adding more oil as needed to prevent burning.

Serve warm, as is, on a salad, or a bun or roll of your choice.

Recipe Source

Adapted from Harper McClure, executive chef at Mintwood Place in Washington.


Crab Cakes With Lemon and Panko

These simply flavored crab cakes allow the delicate meat to shine, so try to get the best quality you can find. We're calling for lump meat, but feel free to swap in backfin or jumbo lump as budget and interest allow. Cayenne lends a bit of zip. For Maryland flair, you may substitute Old Bay Seasoning.

Correction: An earlier version of this recipe had an incorrect amount for the panko. It should be 1/2 cup, not 1/4 cup.

Make Ahead: The shaped crab cakes need to chill in the refrigerator for at least 30 minutes and up to 1 day.

Servings:

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Ingredients
Directions

Place the crab in a large, chilled bowl with plenty of room to fold together the ingredients with your hands. Gently separate the meat, taking care not to break up the lumps.

In a small bowl, stir together the mayonnaise, mustard, salt, lemon zest and juice, and cayenne. Add it to the bowl with the crab, followed by the panko and parsley. Gently fold all the ingredients together with your hands until combined. You may use a flexible spatula if you prefer, but take care not to overmix or break apart the crab meat. Taste, and season with more mustard, salt or lemon juice, if desired.

Divide the crab mixture into 5 equal portions of about 4 ounces each. Shape each into a round patty about 3 inches in diameter. Cover and refrigerate for at least 30 minutes and up to 1 day.

Heat a large skillet, preferably a well-seasoned cast iron, over medium heat. Add the oil and cook the crab cakes, in batches if necessary, until the bottoms are dark golden brown, about 4 minutes. Flip and repeat on the other side, reducing the heat and adding more oil as needed to prevent burning.

Serve warm, as is, on a salad, or a bun or roll of your choice.

Recipe Source

Adapted from Harper McClure, executive chef at Mintwood Place in Washington.


Crab Cakes With Lemon and Panko

These simply flavored crab cakes allow the delicate meat to shine, so try to get the best quality you can find. We're calling for lump meat, but feel free to swap in backfin or jumbo lump as budget and interest allow. Cayenne lends a bit of zip. For Maryland flair, you may substitute Old Bay Seasoning.

Correction: An earlier version of this recipe had an incorrect amount for the panko. It should be 1/2 cup, not 1/4 cup.

Make Ahead: The shaped crab cakes need to chill in the refrigerator for at least 30 minutes and up to 1 day.

Servings:

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Ingredients
Directions

Place the crab in a large, chilled bowl with plenty of room to fold together the ingredients with your hands. Gently separate the meat, taking care not to break up the lumps.

In a small bowl, stir together the mayonnaise, mustard, salt, lemon zest and juice, and cayenne. Add it to the bowl with the crab, followed by the panko and parsley. Gently fold all the ingredients together with your hands until combined. You may use a flexible spatula if you prefer, but take care not to overmix or break apart the crab meat. Taste, and season with more mustard, salt or lemon juice, if desired.

Divide the crab mixture into 5 equal portions of about 4 ounces each. Shape each into a round patty about 3 inches in diameter. Cover and refrigerate for at least 30 minutes and up to 1 day.

Heat a large skillet, preferably a well-seasoned cast iron, over medium heat. Add the oil and cook the crab cakes, in batches if necessary, until the bottoms are dark golden brown, about 4 minutes. Flip and repeat on the other side, reducing the heat and adding more oil as needed to prevent burning.

Serve warm, as is, on a salad, or a bun or roll of your choice.

Recipe Source

Adapted from Harper McClure, executive chef at Mintwood Place in Washington.


Crab Cakes With Lemon and Panko

These simply flavored crab cakes allow the delicate meat to shine, so try to get the best quality you can find. We're calling for lump meat, but feel free to swap in backfin or jumbo lump as budget and interest allow. Cayenne lends a bit of zip. For Maryland flair, you may substitute Old Bay Seasoning.

Correction: An earlier version of this recipe had an incorrect amount for the panko. It should be 1/2 cup, not 1/4 cup.

Make Ahead: The shaped crab cakes need to chill in the refrigerator for at least 30 minutes and up to 1 day.

Servings:

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Ingredients
Directions

Place the crab in a large, chilled bowl with plenty of room to fold together the ingredients with your hands. Gently separate the meat, taking care not to break up the lumps.

In a small bowl, stir together the mayonnaise, mustard, salt, lemon zest and juice, and cayenne. Add it to the bowl with the crab, followed by the panko and parsley. Gently fold all the ingredients together with your hands until combined. You may use a flexible spatula if you prefer, but take care not to overmix or break apart the crab meat. Taste, and season with more mustard, salt or lemon juice, if desired.

Divide the crab mixture into 5 equal portions of about 4 ounces each. Shape each into a round patty about 3 inches in diameter. Cover and refrigerate for at least 30 minutes and up to 1 day.

Heat a large skillet, preferably a well-seasoned cast iron, over medium heat. Add the oil and cook the crab cakes, in batches if necessary, until the bottoms are dark golden brown, about 4 minutes. Flip and repeat on the other side, reducing the heat and adding more oil as needed to prevent burning.

Serve warm, as is, on a salad, or a bun or roll of your choice.

Recipe Source

Adapted from Harper McClure, executive chef at Mintwood Place in Washington.


Crab Cakes With Lemon and Panko

These simply flavored crab cakes allow the delicate meat to shine, so try to get the best quality you can find. We're calling for lump meat, but feel free to swap in backfin or jumbo lump as budget and interest allow. Cayenne lends a bit of zip. For Maryland flair, you may substitute Old Bay Seasoning.

Correction: An earlier version of this recipe had an incorrect amount for the panko. It should be 1/2 cup, not 1/4 cup.

Make Ahead: The shaped crab cakes need to chill in the refrigerator for at least 30 minutes and up to 1 day.

Servings:

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Ingredients
Directions

Place the crab in a large, chilled bowl with plenty of room to fold together the ingredients with your hands. Gently separate the meat, taking care not to break up the lumps.

In a small bowl, stir together the mayonnaise, mustard, salt, lemon zest and juice, and cayenne. Add it to the bowl with the crab, followed by the panko and parsley. Gently fold all the ingredients together with your hands until combined. You may use a flexible spatula if you prefer, but take care not to overmix or break apart the crab meat. Taste, and season with more mustard, salt or lemon juice, if desired.

Divide the crab mixture into 5 equal portions of about 4 ounces each. Shape each into a round patty about 3 inches in diameter. Cover and refrigerate for at least 30 minutes and up to 1 day.

Heat a large skillet, preferably a well-seasoned cast iron, over medium heat. Add the oil and cook the crab cakes, in batches if necessary, until the bottoms are dark golden brown, about 4 minutes. Flip and repeat on the other side, reducing the heat and adding more oil as needed to prevent burning.

Serve warm, as is, on a salad, or a bun or roll of your choice.

Recipe Source

Adapted from Harper McClure, executive chef at Mintwood Place in Washington.


Crab Cakes With Lemon and Panko

These simply flavored crab cakes allow the delicate meat to shine, so try to get the best quality you can find. We're calling for lump meat, but feel free to swap in backfin or jumbo lump as budget and interest allow. Cayenne lends a bit of zip. For Maryland flair, you may substitute Old Bay Seasoning.

Correction: An earlier version of this recipe had an incorrect amount for the panko. It should be 1/2 cup, not 1/4 cup.

Make Ahead: The shaped crab cakes need to chill in the refrigerator for at least 30 minutes and up to 1 day.

Servings:

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Ingredients
Directions

Place the crab in a large, chilled bowl with plenty of room to fold together the ingredients with your hands. Gently separate the meat, taking care not to break up the lumps.

In a small bowl, stir together the mayonnaise, mustard, salt, lemon zest and juice, and cayenne. Add it to the bowl with the crab, followed by the panko and parsley. Gently fold all the ingredients together with your hands until combined. You may use a flexible spatula if you prefer, but take care not to overmix or break apart the crab meat. Taste, and season with more mustard, salt or lemon juice, if desired.

Divide the crab mixture into 5 equal portions of about 4 ounces each. Shape each into a round patty about 3 inches in diameter. Cover and refrigerate for at least 30 minutes and up to 1 day.

Heat a large skillet, preferably a well-seasoned cast iron, over medium heat. Add the oil and cook the crab cakes, in batches if necessary, until the bottoms are dark golden brown, about 4 minutes. Flip and repeat on the other side, reducing the heat and adding more oil as needed to prevent burning.

Serve warm, as is, on a salad, or a bun or roll of your choice.

Recipe Source

Adapted from Harper McClure, executive chef at Mintwood Place in Washington.


Crab Cakes With Lemon and Panko

These simply flavored crab cakes allow the delicate meat to shine, so try to get the best quality you can find. We're calling for lump meat, but feel free to swap in backfin or jumbo lump as budget and interest allow. Cayenne lends a bit of zip. For Maryland flair, you may substitute Old Bay Seasoning.

Correction: An earlier version of this recipe had an incorrect amount for the panko. It should be 1/2 cup, not 1/4 cup.

Make Ahead: The shaped crab cakes need to chill in the refrigerator for at least 30 minutes and up to 1 day.

Servings:

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Ingredients
Directions

Place the crab in a large, chilled bowl with plenty of room to fold together the ingredients with your hands. Gently separate the meat, taking care not to break up the lumps.

In a small bowl, stir together the mayonnaise, mustard, salt, lemon zest and juice, and cayenne. Add it to the bowl with the crab, followed by the panko and parsley. Gently fold all the ingredients together with your hands until combined. You may use a flexible spatula if you prefer, but take care not to overmix or break apart the crab meat. Taste, and season with more mustard, salt or lemon juice, if desired.

Divide the crab mixture into 5 equal portions of about 4 ounces each. Shape each into a round patty about 3 inches in diameter. Cover and refrigerate for at least 30 minutes and up to 1 day.

Heat a large skillet, preferably a well-seasoned cast iron, over medium heat. Add the oil and cook the crab cakes, in batches if necessary, until the bottoms are dark golden brown, about 4 minutes. Flip and repeat on the other side, reducing the heat and adding more oil as needed to prevent burning.

Serve warm, as is, on a salad, or a bun or roll of your choice.

Recipe Source

Adapted from Harper McClure, executive chef at Mintwood Place in Washington.


Crab Cakes With Lemon and Panko

These simply flavored crab cakes allow the delicate meat to shine, so try to get the best quality you can find. We're calling for lump meat, but feel free to swap in backfin or jumbo lump as budget and interest allow. Cayenne lends a bit of zip. For Maryland flair, you may substitute Old Bay Seasoning.

Correction: An earlier version of this recipe had an incorrect amount for the panko. It should be 1/2 cup, not 1/4 cup.

Make Ahead: The shaped crab cakes need to chill in the refrigerator for at least 30 minutes and up to 1 day.

Servings:

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Ingredients
Directions

Place the crab in a large, chilled bowl with plenty of room to fold together the ingredients with your hands. Gently separate the meat, taking care not to break up the lumps.

In a small bowl, stir together the mayonnaise, mustard, salt, lemon zest and juice, and cayenne. Add it to the bowl with the crab, followed by the panko and parsley. Gently fold all the ingredients together with your hands until combined. You may use a flexible spatula if you prefer, but take care not to overmix or break apart the crab meat. Taste, and season with more mustard, salt or lemon juice, if desired.

Divide the crab mixture into 5 equal portions of about 4 ounces each. Shape each into a round patty about 3 inches in diameter. Cover and refrigerate for at least 30 minutes and up to 1 day.

Heat a large skillet, preferably a well-seasoned cast iron, over medium heat. Add the oil and cook the crab cakes, in batches if necessary, until the bottoms are dark golden brown, about 4 minutes. Flip and repeat on the other side, reducing the heat and adding more oil as needed to prevent burning.

Serve warm, as is, on a salad, or a bun or roll of your choice.

Recipe Source

Adapted from Harper McClure, executive chef at Mintwood Place in Washington.



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