Mouthwatering Crab Lobster Cakes

Lobster and crab come together in these tasty cakes with a crisp golden skin. They're easy to whip up and make a fancy yet cozy starter.

I served these at a summer get-together and was blown away when folks kept coming back for more. Now I lean on them whenever I want to wow guests without spending all day cooking.

Needed Ingredients

• Cooked crab meat: fresh, shredded or drained well for that delicate sweet seafood taste
• Cooked lobster meat: cut into small pieces to keep a tender, fancy feel
• Mayonnaise: keeps the cakes moist and creamy inside
• One large egg: beaten helps everything stick together
• Oil for frying: use a neutral one with a high smoke point like vegetable or canola
• Old Bay seasoning: key for classic seafood spice with a little heat
• Breadcrumbs: plain or panko to bind and add some light crunch
• Green onions: finely chopped for a fresh taste and splash of color
• Dijon mustard: gives a gentle tang and flavor boost
• Salt and black pepper: adjust to your taste to bring out the flavors
• Worcestershire sauce: adds a savory, umami depth

Step-by-Step Guide

Mix It Together:

Start by gently tossing lobster and crab in a big bowl, being careful not to mash them so the texture stays nice

Then add breadcrumbs mayonnaise the egg Dijon mustard Worcestershire sauce green onions Old Bay seasoning salt and pepper

Stir it all lightly just enough to mix but don't overdo it or the cakes will get tough

Form The Patties:

Shape the mixture into small patties about three inches wide and half an inch thick for even cooking

Heat The Skillet:

Pour some oil to cover the pan bottom and warm over medium heat until it shimmers but doesn’t smoke

Cook The Cakes:

Carefully lay the crab cakes in the hot oil and fry 3 to 4 minutes on each side until they turn a nice golden color and are heated through

Flip gently using a spatula to keep them from falling apart

Drain And Serve:

Put the finished cakes on paper towels so they soak up extra oil

Serve while warm with lemon wedges or your favorite sauce

I always think of warm beach days and family seafood feasts when I use Old Bay seasoning. Adding a touch of smoked paprika once gave these cakes a subtle smokiness that everyone loved.

How To Keep Them Fresh

Pop leftovers in an airtight container and chill for up to two days to keep them fresh
Heat gently in a nonstick pan on medium-low to warm them up and keep the outside crisp but inside moist
You can freeze uncooked cakes by laying them flat on a tray, then placing them in a freezer bag for up to a month to have handy meals

Mix It Up Options

Try swapping Dijon mustard with spicy brown or whole-grain mustard for a bit more flavor and texture
Add some finely chopped celery or bell pepper for crunch and fresh taste
Fresh herbs like parsley or tarragon make a great addition for a bright herbal note

Great Things To Serve With It

Put these next to a crunchy green salad dressed with lemon to cut through the richness
Pair with a light white like Sauvignon Blanc or a bubbly wine for a festive feel
Remoulade or tartar sauce work perfectly for an extra creamy tang

Bringing these lobster and crab cakes to a party always gets a great reaction. They're easy to make and feel like a tasty treat you want to share. They remind me of sunny days by the water and sharing good food with friends.

Frequently Asked Cooking Questions

→ Which seafood is best for these cakes?

Fresh or cooked lobster and crab meat work best to get a soft and tasty cake with a nice seafood flavor.

→ How do I keep patties from breaking while frying?

Mix things gently without overworking and use enough breadcrumbs so the cakes stay together when cooking.

→ What’s the best oil for frying these cakes?

A neutral oil like canola or vegetable with a high smoke point is great for a crisp and even cook.

→ Can I make the patties ahead of time?

You sure can. Shape them ahead and chill in the fridge for a few hours before frying to help them hold up better.

→ What sides go well with the crab and lobster cakes?

Simple salads, steamed veggies, or a tart dipping sauce go great and don’t overshadow the seafood flavors.