Lobster Crab Cake Recipe

Prepare seafood

Gently pick through the lump crabmeat to remove any shells and cartilage. Pat the crabmeat and chopped lobster meat dry with paper towels to remove excess moisture. Keeping the pieces as large as possible gives better texture.

Mix binding ingredients

In a large bowl combine 1 tablespoon mayonnaise, 1 teaspoon Dijon, 1 tablespoon lemon juice, 1/2 teaspoon Worcestershire, 1/2 teaspoon Old Bay, 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper. Whisk briefly until smooth.

Combine cake ingredients

Fold the crabmeat and lobster into the bowl with the dressing using a rubber spatula. Add 2 tablespoons chopped parsley, 2 tablespoons sliced scallions, 2 tablespoons diced red bell pepper (optional), the lightly beaten egg, and 3 tablespoons panko breadcrumbs. Gently fold until just combined — avoid overmixing to keep lumps of seafood intact. Taste a small pinch and adjust seasoning if needed.

Form cakes

Divide the mixture into 6 equal portions (about 2-3 oz each) for small cakes or 4 portions for larger cakes. Shape each portion into a compact patty about 3/4 inch thick. Place formed cakes on a parchment-lined tray and refrigerate for at least 30 minutes to firm up; this helps them hold together when cooking.

Coat cakes

Just before cooking, lightly press the tops and bottoms of each cake into a small dish of extra panko breadcrumbs to create a light crust. Shake off excess.

While cakes chill, make the remoulade. In a small bowl combine 1/2 cup mayonnaise, 1 teaspoon Dijon mustard, 1 tablespoon lemon juice, 1 teaspoon chopped capers, 1 teaspoon minced shallot, 1 teaspoon chopped parsley, 1/4 teaspoon hot sauce (optional), 1/4 teaspoon salt and 1/8 teaspoon black pepper. Mix until smooth. Taste and adjust lemon, salt or hot sauce as desired. Refrigerate until serving.

Heat a large nonstick or stainless-steel skillet over medium heat. Add 2 tablespoons unsalted butter and 1 tablespoon neutral oil — the oil raises the smoke point so butter won’t burn.

When foam subsides and butter is gently sizzling, add the cakes to the pan without crowding (work in batches if needed). Cook undisturbed for 3–4 minutes until golden brown on the bottom.

Carefully flip each cake with a thin spatula and cook the second side for 2–3 minutes more until golden and heated through. The internal temperature should reach 140–145°F (60–63°C) and the cakes should be firm but still moist. If browning too quickly, reduce heat to medium-low and add a small pat of butter to the pan.

Transfer cooked cakes to a wire rack set over a baking sheet to keep crisp while you finish remaining cakes.

Arrange microgreens or mixed salad greens on plates. Place 1–2 warm lobster crab cakes on each plate. Spoon 1–2 tablespoons remoulade over each cake or serve on the side. Garnish with lemon wedges and extra parsley if desired.

Serve immediately while cakes are warm and crisp.