Ingredients:

  • 8 oz lump crab meat, drained and picked for shells
  • 8 oz cooked lobster meat, chopped into ½ inch pieces
  • 2 scallions, finely minced
  • 1 tbsp fresh parsley, chopped
  • 1 large egg white, beaten until frothy
  • 2 tbsp Greek yogurt, plain
  • 1 tsp Dijon mustard
  • 1/4 cup Panko breadcrumbs
  • 1 tsp lemon zest
  • 1/2 tsp Old Bay seasoning
  • 1/4 tsp smoked paprika
  • 1/4 tsp salt
  • 1/4 tsp cracked black pepper
  • 2 tbsp unsalted butter

Instructions:

  1. In a large bowl, whisk together the egg white, Greek yogurt, Dijon mustard, lemon zest, and seasonings until smooth.
  2. Add the minced scallions and parsley to the mixture.
  3. Gently fold in the lump crab and lobster meat using a rubber spatula, ensuring the crab lumps remain intact.
  4. Sprinkle in the Panko breadcrumbs and fold one final time until just combined.
  5. Divide the mixture into 4 equal portions and gently shape each into a disk approximately 1 inch thick.
  6. Place the cakes on a parchment-lined plate and refrigerate for 30 minutes to set the proteins and binders.
  7. Heat a non-stick skillet over medium-high heat with 1 tbsp of oil or butter.
  8. Add the chilled cakes to the skillet and sear for 3-4 minutes per side until a mahogany-colored crust forms.