Lump Blue Crab & Lobster Cakes Recipe

Prepare leeks

Trim tough root ends and dark green tops from 1 leek if you haven't already; slice the white and light-green parts into thin rings, rinse thoroughly to remove grit, drain and pat dry. In a small skillet over medium heat, melt 1 tablespoon butter with 1 teaspoon olive oil. Add the sliced leeks, season with a pinch of salt, and sauté until just softened and translucent, about 4–5 minutes. Remove from heat and let cool.

Combine seafood and binder

In a large bowl gently fold together the lump blue crab meat and chopped lobster meat to keep lumps intact. Add 3 tablespoons mayonnaise, 1 teaspoon Dijon mustard, 1 tablespoon lemon juice, 1 teaspoon lemon zest, 2 tablespoons minced chives, 2 tablespoons minced parsley, the cooled sautéed leeks (reserve 2 tablespoons for garnish if desired), 1 lightly beaten egg, and 3 tablespoons panko breadcrumbs. Season with 3/4 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Mix gently until combined — avoid overworking to keep the cakes light.

Form cakes

Portion the mixture into two equal mounds (about 6 ounces each). Using damp hands or a ring mold, shape each mound into a compact round 1-inch thick cake. Press gently to adhere; if mixture feels too loose chill for 20–30 minutes to firm.

Pan-sear

Heat a large nonstick or stainless steel skillet over medium heat. Add 1 tablespoon butter and 1 tablespoon olive oil. When butter foams, add the crab & lobster cakes and cook without moving until a golden-brown crust forms, about 3–4 minutes. Flip carefully and cook the other side until golden and the interior registers 140–145°F (60–63°C) or is heated through, 3–4 more minutes. Transfer to a warm plate and keep loosely tented while you finish sauces.

In a small sauté pan heat 1 tablespoon olive oil over medium heat. Add the chopped shallot and cook until softened, about 2–3 minutes. Add the minced garlic and cook 30 seconds until fragrant. Add the roasted red peppers and stir to combine; cook 1–2 minutes to warm through. Transfer the mixture to a blender or use an immersion blender; add 1 teaspoon white wine vinegar, 1 tablespoon heavy cream, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Purée until smooth. Taste and adjust seasoning. If too thick, thin with 1–2 teaspoons water. Strain through a fine mesh sieve for an ultra-smooth coulis, pressing with a spatula. Keep warm or refrigerate briefly and bring to room temperature before plating.

Blanch the basil leaves in boiling water for 8–10 seconds, then immediately plunge into an ice bath. Drain and squeeze out excess water. In a blender combine the blanched basil, 1/2 cup extra-virgin olive oil and 1/4 teaspoon salt. Blend until very smooth and bright green, about 30–45 seconds. For a clearer, strained oil, pass through a fine mesh sieve or chinois. Store in a small squeeze bottle or pour into a bowl for drizzling.

Reheat the sautéed leeks if necessary in a small pan with the remaining 1 tablespoon butter just to warm and coat. Spoon a smear or pool (about 2–3 tablespoons) of roasted red pepper coulis onto each plate. Place a warm crab & lobster cake on top of the coulis. Arrange a small nest of the warm sautéed leeks beside or on top of the cakes. Drizzle basil oil (about 1 tablespoon) around the plate and a few small dots on the cake. Garnish with reserved leek rings if kept, microgreens or small basil leaves, and a lemon wedge. Serve immediately.