Langostino Lobster-and-Cod Cakes with Creamy Lemon-Dill Sauce

First up, langostino “lobster” isn’t a lobster in the true, what’s-for-dinner-in-Maine sense. This little critter is biologically related more to the hermit crab. In some parts of the world, when you order langostino, you get shrimp or crayfish. In the United States, langostino refers to the meat of the squat lobster (which isn't a real lobster either).

Regardless of any confusion caused by its name, the bottom line is that this small crustacean is a tasty alternative to its more expensive relative. Here, its mild, buttery flavor and light texture come together for delicious, moist seafood cakes. For this recipe, I combined the langostino with a little fresh cod, simply to stretch the ingredients into six cakes instead of four. 

Cod and Langostino Lobster Meat

The sauce is rich and creamy, but still light and herbal with lots of fresh dill and very little mayo or buttermilk. The lemon zest and juice add to its bright freshness.

I kept the dinner light and healthful with a side of baby watercress tossed in a lemon vinaigrette and some chopped avocado drizzled with a little olive oil. Simple, easy, and so very tasty.

Makes 6 2-1/2-inch-diameter cakes

Ingredients

For the Cakes

• 1/2 lb langostino lobster tail meat (thawed, if frozen)
• 1/3 lb skinless cod filet
• 1/3 cup panko (or other fine, dry breadcrumbs)
• 1 scallion, finely chopped
• 1 large egg yolk, whisked
• 1 tbsp fresh lemon juice
• 1 tbsp finely chopped flat-leaf parsley
• 1 tsp Dijon mustard
• sea salt
• freshly ground black pepper
• 2 tbsp olive oil

For the Lemon-Dill Sauce

• 2 tbsp low-fat mayonnaise
• 2 tbsp low-fat buttermilk
• 1 tbsp finely chopped dill weed
• 1 tbsp fresh lemon juice
• 1 tsp grated lemon zest
• sea salt
• freshly ground black pepper 

Dill and Lemon Zest

Preparation

For the Cakes

1. Coarsely chop the langostino and cod and place in a food processor. Add the next 6 ingredients (through mustard) and season with salt and pepper. Pulse a few times to combine the ingredients without making them mushy.

Chopped Cod and Langostino Lobster Meat

1. Turn the mixture out into a bowl and lightly mix again with your fingers. Divide it into 6 portions and shape each into a puffy disk (handle the mixture gently—don’t press hard to flatten it), about 2-1/2 inches in diameter.
2. Place the cakes on a plate and cover lightly with plastic wrap. Refrigerate 30 minutes. (Refrigeration helps the mixture stay together during cooking.)

Cake Mixture Ready to Shape

Cakes Ready to Fry

1. Heat a nonstick skillet over medium-high heat and add the olive oil, swirling to coat.
2. Place the cakes in the skillet and fry undisturbed 2-3 minutes, until the bottom is golden brown. Turn and fry the other side 2-3 minutes until golden.

Cakes Beginning to Fry

Cakes after Turning

Divide the cakes  and spoon a little lemon-dill sauce (recipe follows) on top to serve.

For the Lemon-Dill Sauce

1. Whisk the first 5 ingredients (through lemon zest) in a small bowl and season with salt and pepper. Cover and refrigerate 30 minutes before using.

Creamy Lemon-Dill Sauce