Lobster & Crab Cake Recipe

1. Prepare seafood

Gently pick through lump crab meat to remove any shells or cartilage; place in a large mixing bowl. Add chopped cooked lobster meat to the same bowl. Keep pieces fairly large so the cakes have texture.

2. Combine wet ingredients

In a separate small bowl whisk together 1/2 cup mayonnaise, 1 large egg, 1 tablespoon Dijon mustard, 1/2 teaspoon Worcestershire sauce and 1 tablespoon fresh lemon juice until smooth.

3. Mix filling

Add the wet mixture to the bowl with the crab and lobster. Add 2 tablespoons chopped fresh parsley, 2 thinly sliced green onions, 1 teaspoon Old Bay seasoning, 1/2 teaspoon sea salt and 1/4 teaspoon black pepper. Fold gently to combine, trying not to break up the lump crab too much.

4. Add binder

Measure 3 cups panko breadcrumbs and gradually sprinkle into the seafood mixture, folding until the mixture holds together when pressed. You may not need every last bit; the goal is a moist but cohesive mixture that holds a formed patty (use between 2 1/2–3 cups depending on moisture).

5. Shape cakes

Divide mixture into 8 equal portions (for 4–6 oz cakes) and shape into compact patties about 3 inches wide and 3/4 inch thick. Place on a tray and chill in the refrigerator for at least 20–30 minutes to firm up. Chilling helps them hold shape during cooking.

6. Prepare coating station

Place 1/4 cup all-purpose flour in a shallow dish and 1/2 cup additional panko in another shallow dish. Lightly dust each chilled cake in flour, shaking off excess, then press both sides into panko to coat. Return to the tray and keep chilled while you heat the pan.

7. Heat a large nonstick or stainless-steel skillet over medium heat. Add 2 tablespoons unsalted butter and 1 tablespoon neutral oil; when butter foams and begins to turn light golden, reduce heat slightly to medium-low to prevent overbrowning.

8. Working in a single layer (cook in two batches if needed), add the coated crab & lobster cakes to the skillet, leaving space between them. Cook without moving for 3–4 minutes, until the bottom is deep golden brown and crisp.

9. Carefully flip cakes with a thin spatula and cook 3–4 minutes more on the second side, until golden and cooked through (internal temperature about 140–145°F / 60–63°C). If cakes brown too quickly, lower the heat and cover briefly for 30–60 seconds to allow interior to heat through, then uncover to re-crisp.

10. Transfer cooked cakes to a plate lined with paper towels and keep warm in a low oven (200°F / 95°C) while you finish remaining cakes.

11. While cakes chill or cook, combine 1/2 cup mayonnaise, 1 tablespoon fresh lemon juice, 1/2 teaspoon lemon zest, 1/2 teaspoon minced garlic, 1/2 teaspoon Dijon mustard, 1/4 teaspoon hot sauce (optional), 1/4 teaspoon sea salt and 1/8 teaspoon black pepper in a small bowl. Whisk until smooth and adjust seasoning to taste. Refrigerate until ready to serve.

12. Arrange 2 crab & lobster cakes per plate (or desired portion), spoon a dollop of lemon aioli beside or on top of each cake, garnish with microgreens or chopped parsley and serve with lemon wedges.

13. Leftovers: Refrigerate cooled cakes in an airtight container for up to 2 days. Re-crisp in a 375°F (190°C) oven for 8–10 minutes.