The only thing better than a traditional crab cake is a crab and LOBSTER cake! The next time you’re craving this classic east coast treat, try this killer recipe to take it up a notch or two.
About my Crab & Lobster Cake Recipe
Crab Get some freshly picked crab meat. Make sure to pick through it to make sure there are no shells. Most grocery stores have half pound or one pound containers of crab either fresh or frozen in the seafood department.
Lobster When I first came up with this recipe, I wanted to make sure you knew there was lobster in it, just by looking at it. That’s why we’ve incorporated some beautiful lobster chunks and claws on the top of the cake. It also gives you something to really sink your teeth into. You will need one pound of fresh cooked lobster. Save a dozen or so large pieces of lobster claw or tail meat for the top of the crab cake. Chop the remaining lobster into small pieces. Just like the crab, your grocery store should have fresh lobster cooked, or they can steam a lobster for you.
Mayo If you’ve made any of my other recipes, I think you should know by now that I am a HUGE Duke’s Mayonnaise fan. But you can use whichever mayo is your favorite.
Panko Panko Breadcrumbs are a Japanese-style breadcrumb. They are flakier and drier than your average breadcrumbs which gives these cakes a really nice crust. It’s a pure breadcrumb without additional flavors or seasoning We highly recommend using Panko, but another plain (as in no additional seasonings) breadcrumb will do as well.
If you LOVE lobster, check out some of our other lobster recipes like Lobster Deviled Eggs, Cajun Lobster Pasta, and Cioppino.
Shout Outs
Skippers Bay Lobster If you are in the Maine area, you’ve got to get some Skippers Bay Lobster and their Lobster Nectar. They sell perfectly cooked lobster and the drippings from the shells when they pick the lobster. They call it Lobster Nectar, and it’s jam packed full of lobster flavor!
The Daily Haul My friends at Skippers Bay sent me some fresh crab from The Daily Haul out of Portsmouth, NH. They buy fresh seafood from local fisherman in New Hampshire and Maine. Boat to Table Seafood. It was so fresh, it tasted like I was eating it right off the beach.
Recipe
Lobster & Crab Cakes
What is better than a crab cake? A LOBSTER and crab cake!
Ingredients
- 1 Shallot, finely diced
- 1 stalk of Celery, finely diced
- 1 clove of Garlic, minced
- 1 T Olive Oil
- 1 lb. Cooked Lobster Meat
- 1/2 lb. Crab Meat, picked for shells
- 1/2 cup Mayonnaise
- 1 1/2 cup Panko, divided
- 1 T Dijon Mustard
- 2 T fresh Tarragon, minced
- 2 T fresh Parsley, minced
- Zest of 1 Lemon
- 1/2 tsp Kosher Salt
- Pepper
- 1/2 cup Oil, for frying
- **Remoulade**
- 1/2 cup Mayonnaise
- 2 Tbsp. Ketchup
- 1 Tbsp. Capers, chopped
- 2 tsp. Dijon
- Juice from 1/2 a Lemon
- 1 tsp. Worcestershire
- 1/4 tsp. Kosher Salt
Directions
- Step 1 In a pan on medium heat, saute the shallot, celery and garlic in olive oil for 5 minutes or until soft.
- Step 2 Save 12 (1-2 inch) sized lobster claws or tail pieces for the top of the cake, optional. Chop the remaining lobster into small pieces.
- Step 3 Combine chopped lobster, crab, sautéed vegetables, mayo, 1/2 cup Panko, dijon, fresh herbs, lemon zest, 1/2 tsp salt and 1/2 tsp pepper. Mix until combined.
- Step 4 Portion the crab and lobster mixture into 1/3 cup patty’s and press the lobster claw or chunk into the top.
- Step 5 Place the remaining Panko in a bowl and season with a pinch of salt. Gently coat the cakes with the Panko and place them on a plate or cookies sheet in the fridge for at least an hour or overnight.
- Step 6 White the cakes chill, make the remoulade sauce. Mix all ingredients together and season to taste. Keep in the fridge covered until ready to serve.
- Step 7 In a large non-stick pan, heat up 1/4 cup oil on medium heat until a piece of Panko sizzles when you sprinkle it in. Pan fry 6 cakes at a time being careful not to overcrowd the pan. Fry for about 4 minutes on each side or until golden brown and hot throughout.Wipe out the pan and repeat for the remaining crab and lobster cakes.
- Step 8 Serve with remoulade sauce and enjoy!
About the Author
Lauren is a classically trained, professional chef. A culinary school graduate, she has spent time working organic farms in the Italian countryside and was the pastry/sous chef at a high profile restaurant in Dallas prior to becoming a full-time personal chef. Her cooking style is often referred to as “rustic.” Being a personal chef, she is not bound by a single type of cuisine and has had the opportunity to experiment with hundreds of regional recipes from all over the world.
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