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(NEWS CENTER) -- Brooke Dojny is the author or coauthor of more than a dozen cookbooks, including "Lobster: 55 Fresh & Simple Recipes for Everyday Eating." "Lobster" includes renditions of classic lobster dishes--including bisques, salads, lobster rolls, and grilled or steamed lobster--as well as inventive new items, such as lobster and corn salad with jalapeno johnny cakes, lobster and arugula pizza, lobster and red bliss hash, and lobster and pea shoot salad in toast cups.

For more information on Dojny's book click here: LOBSTER: 55 FRESH & SIMPLE RECIPES FOR EVERYDAY EATING

Mini Lobster Cakes with Lime-Pepper Aioli

Tiny lobster cakes are served with a garlicky lime-pepper-spiked aioli dipping sauce to make a quite spectacular hors d'oeuvre. The cakes can be made ahead and frozen.

Makes about 30 tiny cakes, 6 - 8 servings

Lime-Pepper Aioli:

1/4 cup mayonnaise

½ teaspoon finely minced garlic

1 tablespoon lime juice

1/2 teaspoon grated lime zest

1/4 teaspoon freshly ground black pepper

Mini Lobster Cakes:

1 small egg (see Note)

3/4 cup finely crushed saltines

3 tablespoons minced scallions

¼ cup mayonnaise

1 teaspoon lime juice

½ teaspoon Worcestershire sauce

¼ teaspoon Old Bay Seasoning or other similar seafood seasoning mix

½ pound coarsely chopped cooked lobster meat (1 ½ cups) (see Note)

2 to 3 tablespoons vegetable oil

Thin lime slices for garnish

1. For the sauce, whisk together the mayonnaise, garlic, lime juice and zest, and pepper. Refrigerate for at least 2 hours or up to 3 days.

2. For the lobster cakes, lightly beat the egg in a medium bowl. Add the saltine crumbs, scallions, mayonnaise, lime juice, Worcestershire, and Old Bay Seasoning, and blend well. Pulse the lobster meat in a food processor until finely chopped, add to the bowl, and mix thoroughly to combine.

3. Form the mixture into about 30 tiny patties, using a scant tablespoon for each cake, and place on a wax paper-lined baking sheet. Cover and refrigerate for at least 2 hours. (The cakes can be made up to 24 hours ahead.)

4. Heat 2 tablespoons of the oil in a large skillet. Cook cakes over medium heat until golden brown and crisp on both sides and hot inside, 4 to 5 minutes total. Repeat with remaining oil and cakes. (If not serving immediately, place on a foil-lined baking sheet, wrap well, and refrigerate for up to 24 hour, or freeze. Remove from the refrigerator or freezer 30 minutes before baking and reheat in a preheated 375-degree oven until hot and crisp, 8 to 10 minutes.)

5. Arrange on a serving platter accompanied by a small bowl of the sauce for dipping. Garnish platter with lime slices.

Note: If you don't have a small egg, whisk a large egg and scoop out half for this recipe. Cook one 1 ½-pound hard-shell lobster or two one-pound soft-shell lobsters and remove the meat or buy picked-out meat.

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