Crab & Lobster Cake Recipe

Prepare seafood

Check the lump crab meat for any shells and pick them out. Gently flake the crab into large pieces. Chop cooked lobster meat into roughly 1/2-inch pieces. Pat both crab and lobster gently dry with paper towels to remove excess moisture; this helps the cakes bind and prevents sogginess.

Make binder mixture

In a large bowl combine 1 cup mayonnaise, 2 tablespoons Dijon mustard, 2 teaspoons lemon juice, 1 teaspoon Old Bay, 1 teaspoon Worcestershire sauce, 2 tablespoons finely chopped parsley, 1 tablespoon finely chopped chives, 3 tablespoons fine breadcrumbs, beaten egg, 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper. Whisk until smooth and evenly combined.

Fold in seafood

Add the flaked crab and chopped lobster to the binder mixture. Using a rubber spatula, fold gently just until the seafood is coated and distributed — avoid overworking to keep lumps intact. The mixture should hold together but still show visible chunks of crab and lobster. If mixture is too loose, add up to 1–2 tablespoons more breadcrumbs; if too dry, add 1 tablespoon mayonnaise.

Form cakes

Portion the mixture into 8 cakes (roughly 3 ounces each; about 2.5–3 inches in diameter and 3/4-inch thick). Use an ice cream scoop or a scale for even sizing. Lightly press each cake to compact, but do not over-compress.

Coat cakes

Place 1 cup Panko (or breadcrumbs) in a shallow dish. Lightly dredge each cake in the Panko, pressing gently so crumbs adhere to the exterior. Shake off excess and set cakes on a sheet tray. Refrigerate uncovered for 20–30 minutes to firm up — this helps them hold shape in the pan.

Pan-fry cakes

Heat a large skillet over medium heat. Add 2 tablespoons vegetable oil and 2 tablespoons unsalted butter (or 1 tablespoon butter + 2 tablespoons neutral oil). When butter foams and oil shimmers (about 325–350°F surface temp), add cakes without overcrowding — cook in batches if needed. Fry cakes 3–4 minutes per side until golden-brown and crisp, turning gently with a wide spatula. Internal temp should reach 145°F and centers should be hot and set. If browning too quickly, lower heat slightly and cover briefly to heat through (30–60 seconds).

Finish and serve

Transfer cooked cakes to a wire rack set over a baking sheet to drain and keep crisp. Keep warm in a 200°F oven if cooking in batches. Plate 2 cakes per serving and spoon remoulade on the side (see sauce section). Garnish with extra chopped chives and lemon wedges.

While cakes chill or fry, whisk together 1 cup mayonnaise, 1 teaspoon lemon zest, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon finely chopped capers, 1 teaspoon hot sauce, 1 tablespoon finely chopped parsley, 1 teaspoon chopped chives, 1 teaspoon salt, and 1/2 teaspoon black pepper in a small bowl until smooth. Taste and adjust acidity or seasoning as desired. Refrigerate until ready to serve.