Ingredients:

  • 8 oz (225g) lump crab meat, drained and picked for shells
  • 8 oz (225g) cooked lobster meat, chopped into bite-sized pieces
  • 2 tbsp (30g) unsalted butter, melted
  • 1 tbsp (15g) fresh parsley, finely minced
  • 1 large egg, beaten
  • 1/2 cup (60g) crushed butter crackers
  • 1 tbsp (15g) Dijon mustard
  • 1 tsp (5g) Worcestershire sauce
  • 1 tsp (5g) Old Bay seasoning
  • 1/2 tsp (2.5g) garlic powder
  • 1/4 tsp (1g) black pepper
  • 1/4 tsp (1.5g) salt
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tbsp oil or butter for frying

Instructions:

  1. In a large bowl, gently fold together the lump crab and lobster meat using a spatula to avoid breaking the chunks. Stir in the melted butter, parsley, lemon juice, mustard, and Worcestershire sauce.
  2. Whisk the egg with the Old Bay, garlic powder, salt, and pepper. Pour the egg mixture over the seafood and sprinkle in the crushed crackers. Fold gently until just combined.
  3. Scoop roughly 2-3 tablespoons of the mixture per cake and gently press into rounds about 1 inch thick. Let the cakes rest in the fridge for 10 minutes to firm up.
  4. To pan-fry: Heat oil or butter in a skillet over medium heat. Cook cakes for 3–4 minutes per side without moving them until a deep mahogany crust forms.
  5. To bake: Preheat oven to 400°F (200°C). Place cakes on a parchment-lined baking sheet, lightly spray with oil, and bake for 12–15 minutes until edges are golden.