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Receta Lobster Cod Cakes With Red Cabbage Slaw And Basil Dressing

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Cost per serving $9.26 view details
  • 2 c. cool water
  • 1/2 c. dry white wine
  • 1 x white onion coarsely minced
  • 1 x celery stalk coarsely minced
  • 4 x black peppercorns
  • 4 x parsley sprigs
  • 1 lb fresh cod fillets Salt to taste Freshly-grnd black pepper to taste
  • 6 Tbsp. extra virgin olive oil
  • 1 x red onion finely diced
  • 2 x garlic cloves finely minced
  • 1 x jalapeno finely diced
  • 1/2 c. best quality mayonnaise
  • 2 Tbsp. Dijon mustard
  • 3 Tbsp. prepared horseradish liquid removed
  • 1 lt lb. cooked lobster meat shredded
  • 1/2 c. Japanese bread crumbs (panko)
  • 1/4 c. finely-minced flat-leaf parsley
  • 2 c. instant flour
  • 1/2 c. red wine vinegar
  • 2 Tbsp. minced red onion
  • 2 x garlic cloves finely minced
  • 1 Tbsp. best quality mayonnaise
  • 1 Tbsp. Dijon mustard
  • 1/4 c. minced fresh basil leaves - (packed)
  • 3/4 c. extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste
  • 1 lrg red cabbage head finely shredded
  • 2 x carrots finely shredded


  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 till just cooked through, about 8 to 10 min. Remove the cod to plate lined with paper towels, when cold sufficient to handle, shred the cod into pcs with a fork.
  2. While the cod is poaching, heat 2 Tbsp. of extra virgin olive oil in a small saute/fry pan. Add in the red onion, garlic, and jalapeno, and saute/fry till soft. Season with salt and pepper, to taste. Let cold slightly.
  3. Mix the mayonnaise, mustard, and horseradish together in a large bowl. Add in the lobster, cod, and onion mix, and mix till combined. Mix in the bread crumbs and parsley, and season with salt and pepper, to taste. Form the mix into eight cakes, place on a baking sheet, and chill for 1 hour.
  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/fry pan till almost smoking. Saute/fry the cakes on both sides till golden, about 3 to 4 min per side. Serve with Red Cabbage Slaw And Fresh Basil Dressing.
  5. Red Cabbage Slaw And Fresh Basil Dressing: Place vinegar, onion, garlic, mayonnaise, mustard, and basil in a blender and blend till smooth. With the motor running, slowly add in the extra virgin olive oil till emulsified. Season with salt and pepper, to taste.
  6. 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 min before serving.
  7. This recipe yields 4 servings.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 878g
Recipe makes 4 servings
Calories 977  
Calories from Fat 440 45%
Total Fat 49.85g 62%
Saturated Fat 7.05g 28%
Trans Fat 0.0g  
Cholesterol 84mg 28%
Sodium 689mg 29%
Potassium 1460mg 42%
Total Carbs 87.19g 23%
Dietary Fiber 11.6g 39%
Sugars 16.8g 11%
Protein 40.92g 65%
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