Ingredients:

  • 8 oz lump crab meat
  • 8 oz cooked lobster meat
  • 1 tbsp parsley
  • 1 tsp Old Bay seasoning
  • 1 large egg
  • 1/4 cup mayonnaise
  • 1 tsp Dijon mustard
  • 1 tbsp lemon juice
  • 2 scallions
  • 1/2 cup crushed butter crackers
  • 2 tbsp unsalted butter

Instructions:

  1. In a medium bowl, whisk together the beaten egg, mayonnaise, Dijon mustard, lemon juice, and Old Bay seasoning. Stir in the sliced scallions and crushed butter crackers. Let the mixture sit for 5 minutes to allow the crackers to hydrate.
  2. Add the lump crab and lobster chunks to the binder. Using a rubber spatula, gently fold the seafood into the mixture, avoiding over-mixing to maintain large chunks.
  3. Scoop approximately 1/3 cup of the mixture per cake and shape into discs about 1 inch thick. Place on a parchment-lined baking sheet and refrigerate for 30 minutes.
  4. Heat butter in a skillet over medium heat until foaming. Sear the chilled cakes for 4–5 minutes per side without moving them, until a mahogany-colored crust forms.