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Pecan Crusted Lobster Cakes With Pumpkin Ginger Cr... Recipe

Pecan Crusted Lobster Cakes With Pumpkin Ginger Cr... Recipe

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Pecan Crusted Lobster Cakes With Pumpkin Ginger Cr...

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Ingredients:

Serving

for lobster cakes
1 cup fresh corn kernels
1 tbsp corn oil
1/2 tsp salt
to taste freshly ground pepper
2 cups pecan cornbread (recipe follows), slightly stale, cut into 1/2 cubes
2 tbsp shallot, minced
1 1/2 lb cooked lobster meat, roughly chopped
4 oz cream cheese, softened
1 tsp worcestershire sauce
1/4 cup prepared mayonnaise
to taste freshly ground nutmeg
on high heat , in a medium skillet , brown the corn kernels in the corn oil and season lightly with salt and pepper to taste. remove pan from heat and put cooked corn kernels into a large mixing bowl. stir in remaining ingredients, blending well. form lobster cakes with a two oz scoop. (make approximately twenty cakes.) cakes may be prepared to this point and refrigerated up
presentation
1 cup pecans
3 cups pecan cornbread, dried slightly at room temperature
to taste clarified butter or olive oil for sauteing
in a food processor, pulse pecans and pecan cornbread until finely ground. press cakes into crumb mixture, and then saute in clarified butter or olive oil on medium heat until lightly browned and warmed through. place on warmed plate and drizzle with pumpkin ginger creme fraiche (recipe follows).

Directions:

Pecan Cornbread
3 1/2 cups all-purpose flour
1 cup chopped pecans
2 cups cornmeal
1 cup light brown sugar
1 teaspoon salt
2 tablespoons baking powder
4 eggs lightly beaten
3 cups milk
1/2 cups unsalted butter, melted
2 1/2 tablespoons vegetable oil
Preheat oven to 350. Prepare a half-sheet pan with non-stick spray. Grind flour and pecans in food processor until finely crumbed. Stir flour mixture and remaining dry ingredients together in a large mixing bowl, and form a well in the center. In a separate bowl, blend wet ingredients, then stir into the dry ingredients, just until combined. Do not over mix. Spread batter evenly in the prepared sheet pan and bake 30-35 minutes, or until light brown and bread springs back when touched in the center.
Pumpkin Ginger Crème Fraiche
1 cup heavy cream
1 cup sour cream
2 tablespoons ginger, grated and strained for juice in a mesh sieve (discard solids)
2/3 cup cooked pumpkin puree, fresh of canned
To taste salt and pepper
Mix heavy cream and sour cream in a non-reactive bowl. Cover and set out at room temperature for 6-8 hours. Stir in ginger juice, pumpkin, salt and pepper. Keep refrigerated until serving time. A squeeze bottle can be used to drizzle the crème fraiche over the lobster cakes.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	5.25 Kcal (22 kJ)
Calories from fat	2.9 Kcal
		% Daily Value*
Total Fat	0.32g	0%
Cholesterol	0.89mg	0%
Sodium	6.38mg	0%
Potassium	1.64mg	0%
Total Carbs	0.43g	0%
Sugars	0.12g	0%
Dietary Fiber	0.05g	0%
Protein	0.19g	0%
Calcium	0.8mg	0%

Amount Per 100 g
Calories	270.74 Kcal (1134 kJ)
Calories from fat	149.64 Kcal
		% Daily Value*
Total Fat	16.63g	0%
Cholesterol	45.89mg	0%
Sodium	329.05mg	0%
Potassium	84.51mg	0%
Total Carbs	22.35g	0%
Sugars	6.15g	0%
Dietary Fiber	2.6g	0%
Protein	9.64g	0%
Vitamin C	0.2mg	0%
Iron	0.4mg	0%
Calcium	39.8mg	0%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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