Jumbo Lump Blue Crab & Lobster Cakes Recipe

Prepare filling

In a large bowl, gently break up the jumbo lump crab meat into large pieces, avoiding shredding it. Add chopped lobster meat and set aside.

In a small bowl, whisk together mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce and the lightly beaten egg until smooth.

Add the minced shallot, finely diced celery, chopped parsley, panko breadcrumbs (3 oz), Old Bay, salt and pepper to the crab/lobster mixture. Pour the mayo mixture over the seafood and gently fold with a rubber spatula until combined. Do not overwork — mixture should hold together but still show chunks of crab.

Cover the bowl and refrigerate the mixture for 30 minutes to firm up (this helps shape cakes).

Divide the chilled mixture into 6 equal portions (serving-sized cakes). Form each portion into a compact patty about 3 inches across and 1 inch thick. Spread the additional 1 oz panko on a plate and very lightly coat the outside of each patty, pressing gently so crumbs adhere.

Heat a large skillet over medium heat and add the butter and neutral oil. When the foam subsides and pan is hot (about 2–3 minutes), place cakes in the skillet without crowding. Cook 3–4 minutes per side until golden brown and crisp, turning carefully with a spatula. If cakes are browning too quickly, reduce heat to medium-low and finish until interior is hot (internal temp ~145°F / 63°C). Transfer to a wire rack set over a sheet tray to keep crisp while finishing remaining cakes.

Preheat broiler to high (or prepare a hot grill). Place whole red bell peppers on a sheet pan lined with foil. Broil or char on grill, turning occasionally, until skins are blackened all over (8–12 minutes).

Transfer charred peppers to a bowl and cover tightly with plastic wrap or place in a sealed container for 10 minutes to steam (this loosens skins).

Peel the peppers, remove stems, seeds and membranes. Roughly chop the flesh and place in a blender or food processor with the garlic clove, shallot, olive oil, red wine vinegar, honey, salt and pepper.

Blend until very smooth, scraping down sides as needed. Taste and adjust seasoning with additional salt or a splash more vinegar if needed. For extra silky texture, pass the coulis through a fine mesh sieve into a bowl. Keep warm or refrigerate and bring to room temperature before plating.

Blanch the basil leaves in boiling water for 5 seconds, then immediately plunge into an ice bath to preserve color. Drain and gently squeeze out excess water.

Place blanched basil, olive oil and a pinch of salt in a blender or use an immersion blender. Puree until bright green and emulsified, about 30–60 seconds.

For a fine oil, strain the basil oil through a fine mesh sieve or chinois into a small container. Store in the refrigerator for up to 2 days; bring to room temperature before using.

On each plate, spoon a smear or a small pool (about 2–3 tablespoons) of roasted pepper coulis where cakes will sit.

Place 2 crab & lobster cakes per plate (or 1 large depending on serving style) atop the coulis. Drizzle basil oil around or over the cakes using a spoon or squeeze bottle (about 1 tablespoon per plate) to create contrast.

Garnish with microgreens or baby arugula and a lemon wedge. Serve immediately while cakes are hot and crisp.