Ingredients:

  • 8 oz jumbo lump crabmeat, drained and picked for shells
  • 8 oz cooked lobster meat, chopped into bite-sized chunks
  • 1 large egg, beaten
  • 1/4 cup mayonnaise
  • 1 tsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 1 tsp Old Bay seasoning
  • 1 tsp lemon zest, freshly grated
  • 1 tbsp fresh parsley, finely chopped
  • 1/2 cup Japanese Panko breadcrumbs
  • 2 tbsp unsalted butter, for pan-frying
  • 1 tbsp neutral oil, for pan-frying

Instructions:

  1. In a small bowl, whisk together the beaten egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay, lemon zest, and parsley until the mixture is completely smooth and emulsified.
  2. Transfer the drained crab and lobster meat into a large mixing bowl. Pour the binder over the seafood and gently fold together using a rubber spatula until just coated to maintain large chunks.
  3. Sprinkle in the Panko breadcrumbs and fold once more just to incorporate.
  4. Form the mixture into 6 equal-sized cakes (about 2 inches wide). Place them on a parchment-lined baking sheet and slide into the freezer for 15 minutes to flash-chill.
  5. Heat the butter and oil in a skillet over medium heat until the butter foams. Sear the cakes for 3–4 minutes per side without moving them, until they develop a deep, mahogany-colored crust.