Ingredients:

  • 1 lb lump lobster meat, patted dry
  • 1 large egg, beaten
  • 2 tbsp mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tbsp fresh lemon juice
  • 1 tsp Old Bay seasoning
  • 2 tbsp fresh parsley, finely chopped
  • 1 clove garlic, minced
  • 1/2 cup crushed gluten-free buttery crackers
  • 2 tbsp unsalted butter, melted
  • 2 tbsp neutral oil

Instructions:

  1. In a large bowl, whisk together the beaten egg, mayonnaise, Dijon, lemon juice, and minced garlic until smooth.
  2. Gently fold in the lump lobster meat and fresh parsley using a rubber spatula to keep the lobster lumps intact.
  3. Stir in the crushed gluten-free crackers and Old Bay seasoning until evenly distributed, then stir in the melted butter.
  4. Form the mixture into 6 equal-sized patties (roughly 2 inches thick). Place them on a parchment-lined tray and refrigerate for 30 minutes to set.
  5. Heat the neutral oil and a small amount of butter in a skillet over medium heat until the butter foams.
  6. Fry the chilled cakes for 5–6 minutes per side until a mahogany-colored crust forms.