- 4
- 20 mins
- 50 mins
Ingredients
- Rosey Sauce:
- Olive oil
- 2 eggs
- 2 tablespoons ketchup
- 2 tablespoons mayonnaise
- 2 tablespoons butter, melted
- 1/2 teaspoon seasoned salt
- 1/2 teaspoon paprika
- 2 tablespoons diced pimentos
- 2 tablespoons finely chopped chives
- 1 pound lobster meat, cooked and chopped
- 1/2 cup crushed butter crackers, plus 1/2 cup
- Rosey Sauce, recipe follows
- 1/2 cup mayonnaise
- 2 teaspoons ketchup
- 1 teaspoon lemon juice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon seasoned salt
Preparation
Step 1
Preheat oven to 425 degrees F.
Oil a cookie sheet with olive oil. In a medium bowl, lightly beat eggs with a wire whisk. Whisk in the ketchup, mayonnaise, butter, seasoned salt, and paprika. Stir in the pimentos and chives. Add lobster meat and 1/2 cup of the crushed butter crackers. Stir gently to combine. Form the mixture into 8 cakes, using a 1/3 cup measure for each. Dredge both sides of the cakes in the remaining 1/2 cup of cracker crumbs and place on oiled cookie sheet. Flatten slightly to make a 3-inch cake. Bake for 8 minutes, carefully turn each cake, and continue baking for another 8 minutes. Drizzle Rosey Sauce over cakes or serve on the side.
Rosey Sauce:
Combine all ingredients in a small bowl and stir until smooth.