Lobster-Cod Cakes with Red Cabbage Slaw and Fresh Basil Dressing

  • Yield : 4 servings
  • Cook Time : 15m
  • Ready In : 15m
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  • 2 cups cold water
  • 1/2 cup dry white wine
  • 1 white onion, coarsely chopped
  • 1 stalk celery, coarsely chopped
  • 4 black peppercorns
  • 4 sprigs parsley
  • 1 pound fresh cod fillets
  • Salt and freshly ground pepper
  • 6 tablespoons olive oil
  • 1 red onion, finely diced
  • 2 cloves garlic, finely chopped
  • 1 jalapeno, finely diced
  • 1/2 cup best quality mayonnaise
  • 2 tablespoons Dijon mustard
  • 3 tablespoons prepared horseradish, drained
  • l pound cooked lobster meat, shredded
  • 1/2 cup Japanese bread crumbs
  • 1/4 cup finely chopped flat-leaf parsley
  • 2 cups instant flour
  • Red Cabbage Slaw with Fresh Basil Dressing, recipe follows
  • 1/2 cup red wine vinegar
  • 2 tablespoons chopped red onion
  • 2 cloves garlic, finely chopped
  • 1 tablespoons best quality mayonnaise
  • 1 tablespoon Dijon mustard
  • 1/4 cup packed chopped fresh basil leaves
  • 3/4 cup olive oil
  • Salt and freshly ground pepper
  • 1 large head red cabbage, finely shredded
  • 2 carrots, finely shredded


Step 1

Bring the water, wine, white onion, celery, peppercorns, and parsley sprigs to a boil in a medium non-reactive skillet. Reduce the heat to low, season the cod with salt and pepper and poach until just cooked through, about 8 to 10 minutes. Remove the cod to plate lined with paper towels, when cool enough to handle, shred the cod into pieces with a fork. While the cod is poaching, heat 2 tablespoons of olive oil in a small saute pan. Add the red onion, garlic, and jalapeno, and saute until soft. Season with salt and pepper, to taste. Let cool slightly. 

Step 2

Mix the mayonnaise, mustard, and horseradish together in a large bowl. Add the lobster, cod, and onion mixture, and mix until combined. Fold in the bread crumbs and parsley, and season with salt and pepper, to taste. 

Step 3

Form the mixture into eight cakes, place on a baking sheet, and refrigerate for 1 hour. 

Step 4

Place the flour in a medium shallow bowl and season with salt and pepper. Dredge the cakes in the flour and tap off any excess. Heat the remaining oil in a large saute pan until almost smoking. Saute the cakes on both sides until golden brown, about 3 to 4 minutes per side. 

Step 5

Serve with Red Cabbage Slaw with Fresh Basil Dressing.

Step 6

Place vinegar, onion, garlic, mayonnaise, mustard, and basil in a blender and blend until smooth. With the motor running, slowly add the olive oil until emulsified. Season with salt and pepper, to taste. 

Step 7

Combine the cabbage and carrots in a large bowl. Pour the vinaigrette over and mix to combine. Season with salt and pepper and let sit 10 minutes before serving.

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