Ingredients:

  • 8 oz cooked lobster meat, roughly chopped
  • 8 oz lump crab meat, drained and picked for shells
  • 1 tbsp fresh lemon juice
  • 1/4 cup light mayonnaise
  • 1 large egg, beaten
  • 1/2 cup Panko breadcrumbs
  • 1 tsp Dijon mustard
  • 1 tbsp Old Bay seasoning
  • 2 scallions, finely minced
  • 1 tbsp fresh parsley, chopped
  • 1/4 tsp smoked paprika
  • 2 tbsp unsalted butter

Instructions:

  1. In a large bowl, whisk together the light mayonnaise, beaten egg, Dijon mustard, Old Bay, smoked paprika, and lemon juice until smooth.
  2. Gently fold in the minced scallions and parsley.
  3. Using a rubber spatula, carefully fold in the lobster and crab meat, ensuring large chunks remain intact rather than forming a paste.
  4. Fold in the Panko crumbs last until the mixture just holds together.
  5. Shape the mixture into 9 equal patties, approximately 1 inch thick, and place them on a parchment-lined baking sheet.
  6. Transfer the patties to the refrigerator for 30 minutes to allow the proteins and binders to set.
  7. Heat the butter in a cast iron skillet over medium-high heat until it begins to foam.
  8. Carefully place the chilled cakes in the pan and sear for 4–5 minutes per side without moving them, until a deep mahogany-colored crust forms.
  9. Remove the cakes once the internal temperature reaches 145°F (63°C) and the edges are crisp.