Lobster Crab Cakes

These lobster crab cakes bring together the sweetness of lobster and the delicate flavor of crab in a perfectly golden crust. They are quick to prepare and make for a luxurious appetizer that feels both elegant and comforting.

I first made these for a summer party and was amazed at how everyone kept asking for seconds. They quickly became my go-to for impressing guests without spending hours in the kitchen.

Ingredients You Need

• Cooked lobster meat: chopped to bite-size pieces for a tender, luxurious texture
• Cooked crab meat: shredded fresh or well-drained for sweet, delicate seafood flavor
• Breadcrumbs: to bind the cakes and add light crunch choose plain or panko for crispiness
• Mayonnaise: for moisture and creaminess that keeps the cakes tender
• One large egg: beaten acts as the glue holding all ingredients together
• Dijon mustard: adds a subtle tang and depth of flavor
• Worcestershire sauce: introduces a savory umami touch
• Green onions: finely chopped for fresh, mild onion flavor and a bit of color
• Old Bay seasoning: is essential for classic seafood seasoning with a bit of spice
• Salt and black pepper: to taste to enhance all the flavors
• Oil for frying: preferably a neutral oil with a high smoke point such as canola or vegetable oil

Detailed Cooking Directions

Build The Mixture:

In a large bowl gently combine the lobster meat and crab meat making sure not to break them down too much to keep texture

Add the breadcrumbs mayonnaise beaten egg Dijon mustard Worcestershire sauce green onions Old Bay seasoning salt and pepper

Mix carefully just until everything is combined avoiding overmixing which can make the cakes tough

Shape The Cakes:

Using your hands shape the mixture into evenly sized patties about three inches wide and half an inch thick to ensure even cooking

Heat The Pan:

Pour enough oil into a skillet to cover the bottom and heat it over medium until shimmering but not smoking

Cook The Cakes:

Place the crab cakes gently in the hot oil and fry for three to four minutes per side until they turn golden brown and are heated through

Use a spatula to flip carefully to prevent breaking

Drain And Serve:

Transfer the cooked cakes to paper towels to absorb any excess oil

Serve warm ideally with lemon wedges or your favorite dipping sauce

I love using Old Bay seasoning because it always reminds me of summer trips to the coast and brings back fond memories of family seafood feasts. One time I added a pinch of smoked paprika for a subtle smoky twist that became an instant hit.

Smart Storage Tips

Store leftover crab cakes in an airtight container in the refrigerator for up to two days to preserve freshness
To reheat, use a nonstick skillet over medium-low heat to crisp the exterior without drying out the inside
You can also freeze uncooked crab cakes laid flat on a baking sheet then transferred to a freezer bag for up to one month for quick meals

Ingredient Variations

Swap Dijon mustard for spicy brown mustard or whole-grain for more texture and a bit of extra zing
Add finely diced bell pepper or celery for a little crunch and freshness in the mixture
Try adding fresh herbs such as parsley or tarragon for a brighter herbaceous note

Perfect Pairing Ideas

Serve alongside a crisp green salad with lemon vinaigrette balancing richness with acidity
Pair with a light white wine such as Sauvignon Blanc or a sparkling wine for a festive touch
Accompany with remoulade sauce or a classic tartar sauce to add creaminess and tang

These lobster crab cakes are always a showstopper when I bring them to gatherings. Making them is a joy with simple ingredients creating an indulgent treat that feels special. They remind me of sun-dappled afternoons by the shore and the pleasure of sharing good food with good company.

Frequently Asked Questions

→ What type of seafood works best for these patties?

Fresh or cooked lobster and crab meat are ideal for achieving a tender, flavorful patty with a delicate seafood taste.

→ How can I prevent the patties from falling apart during frying?

Gently mixing the ingredients without overworking the mixture and using enough breadcrumbs helps the patties hold their shape while cooking.

→ What oil is recommended for frying these patties?

A neutral oil with a high smoke point, such as vegetable or canola oil, works well for a crisp, even fry.

→ Can I prepare the patties ahead of time?

Yes, you can shape the patties in advance and refrigerate them for a few hours before frying to help them firm up.

→ What side dishes pair well with lobster and crab patties?

Light salads, steamed vegetables, or a tangy dipping sauce complement the seafood flavors nicely without overpowering them.