Lobster Crab Cake Sandwich Recipe

Prepare seafood

Inspect the lump crab meat and cooked lobster for shells and cartilage; pick out any pieces. Pat both gently dry with paper towels to remove excess moisture so cakes bind better.

Mix base

In a large bowl combine 1 cup panko, 3 tablespoons mayonnaise, 1 beaten egg, 1 tablespoon lemon juice, 1 teaspoon Dijon, 1/2 teaspoon Worcestershire, 2 tablespoons chopped parsley, sliced green onions, 1 teaspoon Old Bay, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Stir until homogenous.

Fold in seafood

Gently fold the crab and chopped lobster into the mixture with a rubber spatula or wooden spoon, mixing just until combined. Avoid overworking to keep lumps intact.

Form cakes

Portion mixture into 4 even patties (about 3.5–4 oz each). Lightly press each into a compact cake about 3 inches across and 3/4 inch thick. If mixture feels loose, press an extra 1–2 tablespoons panko into the surface. Optionally, gently press each cake into the additional 1/2 cup panko for a crisp exterior.

Chill

Place cakes on a tray, cover, and chill in the refrigerator for 20–30 minutes to firm up; this helps them hold together when cooking.

Cook cakes

Heat a large skillet over medium heat and add 2 tablespoons butter and 1 tablespoon neutral oil. When butter is melted and foaming, add the chilled crab-lobster cakes (do not overcrowd; cook in batches if needed). Cook 3–4 minutes per side until golden brown and an instant-read thermometer in the center reads 145°F, or until internal temperature is hot and cakes are browned. Reduce heat slightly if cakes brown too quickly. Transfer cooked cakes to a wire rack set over a sheet pan to keep crisp while you toast buns and finish remaining cakes.

While cakes chill or cook, whisk together 1/2 cup mayonnaise, 1 tablespoon lemon juice, 1/2 teaspoon lemon zest, 1 teaspoon grated garlic, 1/2 teaspoon Dijon, 1/4 teaspoon hot sauce (if using), 1/4 teaspoon salt and 1/8 teaspoon black pepper in a small bowl. Taste and adjust seasoning or acidity. Refrigerate until ready to assemble.

Toast buns

Spread softened butter on cut sides of 4 rolls. In a clean skillet over medium heat, toast the cut sides buttered-side down until golden, about 1–2 minutes. Alternatively, use a broiler for 1–2 minutes watching closely.

Assemble sandwiches

Spread about 1 to 1 1/2 tablespoons lemon aioli on both top and bottom bun halves. Place a handful of mixed greens on the bottom bun, add a warm lobster-crab cake, top with tomato slice, a few rings of red onion, and avocado slices if using. Finish with more aioli on the top bun and close the sandwich. Serve immediately.

Serving suggestion

Serve each sandwich with lemon wedges and a simple side like fries, coleslaw, or a crisp green salad. Leftover aioli keeps 3–4 days refrigerated in an airtight container.