Lobster Cakes with Crabanero hot sauce

Lobster Cakes Crabanero hot sauce
Lobster Cakes with Crabanero hot sauce

 

 

This tasty lobster cake recipe was sent us by Denise Graves of Meads Bay Anguilla.

 

She suggests serving them with lemon or lime wedges, Crabanero, Reggae music and a rum drink.

 

Your gonna have a hard time arguing with that.

 

Thanks Denise,

 

~C

 

 

Hi Charles,

This is adapted from At Blanchard’s Table.  Bob and Melinda own the terrific restaurants Blanchard's and Blanchard's Beach Shack on Meads Bay.
Lobster Cakes
3 TBS unsalted butter
3/4 C flour
2 C 2% milk
1 lb cooked Caribbean lobster (Maine lobster or crab) coarsely chopped
1 1/2 C red pepper diced and patted dry
1/4 C scallions thinly sliced 
1/2 tsp Crabanero 
1 1/2 C fresh bread crumbs  (more if the mixture seems too wet)
S & P
Lemon or lime and Crabanero for serving 
Heat butter over low heat. Add flour gradually and cook 2 minutes whisking constantly. Add milk 1/2 cup at a time whisking to avoid lumps. Whisk will simmering for about 5 minutes until thick and smooth. Remove from heat and set aside. 
In a bowl combine all ingredients except bread crumbs. Add the milk mixture and 1 cup bread crumbs (more if needed). Mix well cool to room temperature. Shape into 2 inch balls and flatten slightly to about 3/4 inch thick. Coat with remaining crumbs on both sides.
Heat equal amounts of butter and oil and sauté over medium heat until golden brown.
Serve with lemon wedges and additional Crabanero. 
Makes about 20 appetizers (the uncooked lobster cakes freeze well)
Play some Reggae music, have a rum drink of your choice and enjoy!
Denise Graves
Isle of Anguilla