Ingredients:

  • 8 oz (225g) lump crab meat
  • 8 oz (225g) cooked lobster meat
  • 1/4 cup (60g) mayonnaise
  • 1 large (50g) egg, beaten
  • 1 tbsp (15g) Dijon mustard
  • 1 tsp (5ml) Worcestershire sauce
  • 1 tsp (3g) Old Bay seasoning
  • 1 tbsp (4g) fresh parsley, finely minced
  • 2 tbsp (10g) scallions, thinly sliced
  • 1/2 tsp (3g) lemon zest
  • 1/2 cup (60g) Panko breadcrumbs
  • 3 tbsp (42g) unsalted butter
  • 1 tbsp (15ml) neutral oil

Instructions:

  1. In a large bowl, whisk together the mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, parsley, scallions, and lemon zest until a smooth paste forms.
  2. Add the lump crab and lobster meat to the binder. Using a rubber spatula, gently fold the seafood into the mixture until just coated. Stir in the Panko breadcrumbs last.
  3. Divide the mixture into 8 equal portions and shape them into discs approximately 1 inch thick. Place them on a parchment-lined baking sheet and refrigerate for 30 minutes to firm up.
  4. Heat butter and oil in a skillet over medium-high heat until the butter stops foaming. Fry the chilled cakes for 3–5 minutes per side until a deep mahogany crust forms.