The essence of summer is found in fresh seafood, and a trip to a sandy beach along the Georgia coast. What better way to celebrate summer with family and loved ones than with a moist and succulent lobster cake. I came up with this recipe while in Guana Cay in the Abacos and had several lobster to use up before we left the island. This is a wonderful base recipe that you could substitute other seafood for instead of lobster. It would taste delicious with crab and fish or even shrimp. You could serve these as either an appetizer or even as a main course if made into larger patties. Serve with a favorite salsa or Asian Chili Sauce. This recipe is a combination of Caribbean and Indian flavors which compliment each other which comprise the Caribbean Cuisine but can be adapted for a south Georgia lifestyle!
Makes 8, 5 oz. cakes
1 ½ cups of mayonnaise
1 cup of Panko bread crumbs (more as needed
1 cup of sweetened grated coconut (more as needed)
3 tablespoons of parsley
2 tablespoons of Matouk’s Hot Sauce
2 teaspoons of Colemans yellow mustard
1 tablespoon of onion powder
1 tablespoon of garlic powder
2 extra large tablespoons of curry
Salt to taste
Pepper to taste
2 8 oz lobster tails, boiled, removed from shell and diced small (add lobster boil seasoning if desired)
Peanut Oil for frying
Create a wet mix with the mayo, eggs and seasonings. Add the bread crumbs, coconut, and lobster, and fold well. Add more bread crumbs and coconut if necessary. Refrigerate for 30 minutes. Remove from refrigerator and form into small patties or cakes. Heat oil until it reaches 350 F. Deep fry cakes, turning to brown on each side for a couple of minutes. Remove when slightly brown and drain on a single use towel. Serve while hot with your favorite pepper jelly or favorite salsa over leafy greens.
Chef Mary Beth Lawton Johnson lives in Midway.