Finest Lobster-Shrimp Cakes Recipe – How To Make Lobster-Shrimp Cakes

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lobster shrimp cakes

Brittany Conerly

This recipe was tailored from the new 20th anniversary version of Patti’s cookbook, LaBelle Cuisine: Recipes to Sing AboutYou can make scaled-down patties to serve as an appetizer or side, or kind larger sized portions for a far more considerable meal. 

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For The Lemon Aioli

Juice and zest of 1 lemon

Freshly floor black pepper

Habanero or warm pepper of your preference, thinly sliced (optional)

For The Cakes


steamed lobster claws (about 2 cups chopped)


additional-substantial shrimp in the shell (about 1 1/4 cups chopped)


large eggs, evenly whisked


gluten free panko bread crumbs


floor black pepper


grapeseed or other neutral oil

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  1. Make Lemon Aioli: In a smaller bowl, whisk together mayonnaise, lemon zest and juice, and garlic. Period to style with salt and pepper. Increase habanero pepper if wanted. 
  2. Remove meat from lobster claws and finely dice, then set apart. Fill a substantial bowl with drinking water and numerous ice cubes and set aside.
  3. To a massive skillet, incorporate 1/2 cup water and carry to a boil.  Reduce heat to simmer, then add shrimp. Include and steam until eventually pink, 3 to 4 minutes, then transfer shrimp to ice bath to prevent cooking. Drain totally, then peel and devein shrimp. Dice  shrimp into compact items. 
  4. In a significant bowl, merge diced lobster and shrimp.  Add eggs, panko, seasoned salt, black pepper, and 1/4 cup lemon aioli. Mix with each other till firm enough to kind patties.  Shape mixture into 8 little patties, about 2” – 3” in diameter and a bit mounded in the heart.
  5. In a big skillet over medium-high warmth, heat oil. Add patties and cook till evenly golden and crisp, about 3 minutes for each side. Serve immediately with remaining lemon aioli.

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