Lobster & Blue Lump Crab Cake Recipe

Prepare seafood

Gently pat the lobster and blue lump crab meat dry with paper towels to remove excess moisture. Pick through the crab meat to remove any remaining shell fragments.

Mix cake ingredients

In a medium bowl combine 3 tablespoons mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon lemon juice, 1 teaspoon Worcestershire sauce, the lightly beaten egg, 1 tablespoon chopped chives, 1 tablespoon chopped parsley, 1 teaspoon Old Bay, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Stir until smooth.

Fold in seafood and panko

Gently fold the chopped lobster and blue lump crab meat into the dressing mixture until combined. Sprinkle in 3 tablespoons panko breadcrumbs and fold just until the mixture holds together; do not overmix or the cakes will become dense. If mixture feels too wet, add up to 1 additional tablespoon panko.

Shape cakes

Divide the mixture into two large or four smaller cakes as desired. Form gently into compact patties about 3/4-inch thick. Place cakes on a parchment-lined tray and refrigerate for at least 30 minutes (this helps them set and hold their shape when cooking).

Pan-fry cakes

Heat a large skillet over medium heat and add 2 tablespoons unsalted butter and 1 tablespoon neutral oil. When butter has melted and is foaming but not browned, add the chilled crab cakes. Cook 3–4 minutes per side, or until golden brown and crisp, spooning pan juices over tops once. Internal temperature should reach 145°F (63°C). Transfer to a wire rack or paper towel-lined plate to drain and keep warm in a low oven (200°F/95°C) if needed.

Set up double boiler

Fill a saucepan with 1–2 inches of water and bring to a very gentle simmer. Use a heatproof bowl that fits over the pan without touching the water.

Whisk yolks and lemon

In the heatproof bowl whisk the 3 egg yolks with 2 tablespoons lemon juice until slightly thickened and lighter in color.

Cook over gentle heat

Place the bowl over the simmering water and continue whisking constantly. Be careful not to let the bowl touch the water or the eggs will scramble.

Emulsify with butter

Slowly drizzle the warm melted butter into the yolks in a thin, steady stream while whisking vigorously. Continue until all butter is incorporated and sauce is thick and glossy. If sauce becomes too thick, whisk in up to 1 teaspoon warm water to loosen.

Season

Remove from heat and season with 1/4 teaspoon salt and 1/8 teaspoon cayenne. Taste and adjust lemon, salt, or cayenne as desired. Keep warm (over very low warm water or in a thermos) until ready to assemble; hollandaise will hold for about 30 minutes.

Toast English muffins

Split and toast the English muffins until golden. Keep warm.

Poach eggs

Bring a wide shallow pan of water to a gentle simmer and add a tablespoon of white vinegar (optional, helps the whites coagulate). Crack each egg into a small cup. Swirl the water to create a gentle vortex and slip one egg in at a time. Poach 3–3.5 minutes for a runny yolk or 4–5 minutes for slightly firmer yolk. Remove with a slotted spoon and drain on a paper towel.

Place toasted English muffin halves on plates. If using, place a thin slice of tomato or a small handful of microgreens on each half to add freshness.

Top each muffin half with one warm lobster & blue lump crab cake.

Gently place a poached egg on each crab cake.

Spoon 2–3 tablespoons warm hollandaise over each egg, allowing some to drizzle down the sides.

Garnish with extra snipped chives, a few more microgreens, and a lemon wedge on the side. Serve immediately.