Recipe courtesy of Nancy Thompson
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50 min
20 min
30 min
4 servings


Rosey Sauce:


Preheat oven to 425 degrees F.

Oil a cookie sheet with olive oil. In a medium bowl, lightly beat eggs with a wire whisk. Whisk in the ketchup, mayonnaise, butter, seasoned salt, and paprika. Stir in the pimentos and chives. Add lobster meat and 1/2 cup of the crushed butter crackers. Stir gently to combine. Form the mixture into 8 cakes, using a 1/3-cup measure for each. Dredge both sides of the cakes in the remaining 1/2 cup of cracker crumbs and place on oiled cookie sheet. Flatten slightly to make a 3-inch cake. Bake for 8 minutes, carefully turn each cake, and continue baking for another 8 minutes.

Drizzle Rosey Sauce over cakes or serve on the side.

Rosey Sauce:

Combine all ingredients in a small bowl and stir until smooth.

Get the recipe

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