Jumbo Lump Blue Crab & Lobster Cakes Recipe

Prepare the Mixture

In a large mixing bowl, combine the jumbo lump blue crab meat and cooked lobster meat. Gently fold them together without breaking the crab meat.

Add the Bindings

Add mayonnaise, Dijon mustard, and the beaten egg to the seafood mixture. Mix gently until combined.

Incorporate the Fillers

Stir in the panko breadcrumbs, green onions, parsley, Old Bay seasoning, salt, and black pepper. Mix until everything is evenly coated.

Form the Cakes

Using your hands, form the mixture into large patties, about 3 inches in diameter. Place them on a baking sheet lined with parchment paper.

Chill the Cakes

Cover the cakes with plastic wrap and refrigerate for at least 30 minutes to help them hold their shape.

Cook the Cakes

In a large skillet, heat olive oil over medium heat. Cook the crab and lobster cakes for about 4-5 minutes on each side, or until golden brown and heated through.

Blend the Ingredients

In a blender or food processor, combine the roasted red bell peppers, minced garlic, olive oil, balsamic vinegar, salt, and black pepper.

Process Until Smooth

Blend until the mixture is smooth and well combined. Adjust seasoning if necessary.

Heat the Coulis

Transfer the coulis to a small saucepan and heat over low heat until warm.

Blend the Basil

In a blender, combine fresh basil leaves, olive oil, and salt.

Process Until Smooth

Blend until the mixture is smooth and vibrant green.

Strain the Oil

Strain the basil oil through a fine mesh sieve or cheesecloth to remove solids.