Seafood Feast Recipe

Make crab cake mixture

In a medium bowl combine 1 cup lump crab meat, 1/2 cup mayonnaise, 1 beaten egg, 1 tbsp Dijon, 1/2 tsp Worcestershire, 1 tsp Old Bay, 2 tbsp chopped parsley, 2 sliced green onions, 1 tsp lemon zest, 3/4 cup Panko breadcrumbs, 1/2 tsp salt and 1/4 tsp black pepper. Gently fold ingredients until evenly combined, taking care not to break up the lump crab too much. If mixture feels too wet, add up to 2 tbsp more Panko; if too dry, add 1 tbsp mayonnaise.

Form and chill

Divide mixture into four equal portions and form into compact patties about 3 inches across and 1 inch thick. Place on a tray, cover, and refrigerate for at least 30 minutes to firm (helps them hold when cooking).

Cook crab cakes

Heat 1/4 cup vegetable oil in a large nonstick skillet over medium heat. Add crab cakes (work in batches if needed) and cook until golden brown and crisp, about 4–5 minutes per side. Transfer to a paper-towel lined plate and keep warm in a low oven (200°F / 95°C) while finishing other components.

Prep seafood

Pat salmon, scallops and shrimp dry with paper towels. Season salmon with 1/4 tsp salt and 1/8 tsp black pepper per fillet. Season scallops and shrimp lightly with remaining pinch of salt and pepper. If lobster tails are not cooked, bring a pot of salted water to a boil and simmer lobster tails 5–7 minutes until opaque; cool slightly and split down the center lengthwise. If lobster is already cooked, warm briefly later in the pan with butter.

Make herb butter

In a small saucepan melt 4 tbsp butter over low heat. Add 2 minced garlic cloves and cook 30 seconds until fragrant (do not brown). Remove from heat, stir in 2 tbsp lemon juice, 1 tbsp chopped dill, 1 tsp thyme leaves, 1/2 tsp salt and 1/4 tsp pepper. Reserve 2 tbsp of the butter mixture for brushing fish at finish; keep remaining butter for pan basting.

Sear scallops

Heat 1 tbsp olive oil in a large skillet over high heat until shimmering. Add scallops spaced apart and sear without moving 1.5–2 minutes until a deep golden crust forms. Flip and cook 30–60 seconds more until just opaque in center. Remove to a plate and tent with foil.

Cook salmon

In the same skillet lower heat to medium-high and add 1 tbsp olive oil. Place salmon skin-side down and press gently for 10 seconds to ensure even contact. Cook skin-side down 4–5 minutes until crisp and golden; flip and cook 1–2 minutes more until salmon reaches desired doneness (internal 125–130°F for medium-rare). Spoon 1–2 tbsp of reserved herb butter over the top in the last minute. Transfer salmon to the warm oven to hold if needed.

Sear shrimp and warm lobster

Wipe skillet briefly, add remaining 1 tbsp butter. Add shrimp and sauté 1–2 minutes per side until pink and opaque. Remove shrimp. Add lobster halves flesh-side down for 1 minute to warm and pick up color, spooning herb butter over them to glaze. Remove and tent with foil.

After removing seafood, keep skillet over medium heat, add remaining herb butter (if any) and any juices from resting seafood. Add 1–2 tbsp lemon juice and scrape up browned bits with a wooden spoon to make a simple pan sauce, adjusting seasoning with a pinch of salt and pepper. Spoon sauce over salmon, lobster, scallops and shrimp just before serving. Finish crab cakes with a squeeze of lemon.

Roast potatoes

Preheat oven to 425°F (220°C). Toss 1 lb halved baby potatoes with 1 tbsp olive oil, salt and pepper. Spread on a baking sheet and roast 20–25 minutes until tender and golden, shaking pan halfway through.

Roast or pan-sear asparagus

Toss 1 lb trimmed asparagus with 1 tsp olive oil, salt and pepper. Either roast for 8–10 minutes in the same 425°F oven until bright and tender-crisp, or sear in a hot skillet 3–4 minutes, turning once, finishing with a squeeze of lemon.

On each plate arrange a salmon fillet, 1 lobster tail half, 3–4 scallops, 4 shrimp and one crab cake. Add a portion of roasted potatoes and asparagus. Spoon pan sauce over the seafood, sprinkle with chopped parsley, and serve with lemon wedges on the side.