Lobster and Crab Cakes Recipe

Name: Lobster and Crab Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups freshly ground baguette bread crumbs; 1 cup mixed brunoise green, red, and yellow peppers; 1/2 cup diced shallots; 3 whole eggs; 1/2 cup freshly grated Pecorino Romano; 1/3 cup half-and-half; Pinch saffron (10 threads); 1 teaspoon sea salt; 1/2 teaspoon freshly ground black pepper; 1/2 teaspoon cayenne pepper; 1/2 teaspoon ground nutmeg; 1 teaspoon finely chopped fresh thyme leaves; 1/4 cup chopped scallions; 1/2 gallon water; 2 lemons, zested and juiced; 2 bunches basil leaves; Sea salt and ground black pepper; 1 pound jumbo lump crab meat; 1 (11/4 pound) lobster; Light olive oil, for sauteing

Servings: persons

2 cups freshly ground baguette bread crumbs
1 cup mixed brunoise green, red, and yellow peppers
1/2 cup diced shallots
3 whole eggs
1/2 cup freshly grated Pecorino Romano
1/3 cup half-and-half
Pinch saffron (10 threads)
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon ground nutmeg
1 teaspoon finely chopped fresh thyme leaves
1/4 cup chopped scallions
1/2 gallon water
2 lemons, zested and juiced
2 bunches basil leaves
Sea salt and ground black pepper
1 pound jumbo lump crab meat
1 (11/4 pound) lobster
Light olive oil, for sauteing

1
In a large mixing bowl combine all bread crumb mixture ingredients.
2
Poaching:
3
Poach lobster in water with lemon, basil and sea salt.
4
(Rule of thumb is 5 minutes per pound.)
5
Remove lobster from water and chill in ice water.
6
Remove meat and shell and dice meat.
7
Lightly pick through crabmeat.
8
Add crab and lobster to mixture and gently fold mixture until combines.
9
Lightly press mixture down in bowl and refrigerate for 1 hour.
10
Form the crab cakes in to 3-ounce portions about a silver dollar wide and 1 1/2 inches tall.
11
To a large saute pan, add enough light olive oil to fill about 1/2 inch high.
12
Bring to 350 degrees F and add crab cakes.
13
Cook until golden brown on both sides.

153

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 2 cups freshly ground baguette bread crumbs, 1 cup mixed brunoise green, red, and yellow peppers, 1/2 cup diced shallots, 3 whole eggs, and more.

Yes, Lobster and Crab Cakes falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Lobster and Crab Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions