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Lobster and Crab Cakes with Chipotle Remoulade


An invention of mine while on a brief quest for the best crabcake. Take that Maryland!

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Rate this recipe 4.4/5 (11 Votes)


  • Lobster/Crab Cake:
  • 1 egg
  • 1/2 cup mayonnaise
  • 1 tablespoon whole grain mustard
  • 1 tablespoon Worcestershire sauce
  • Old Bay Seasoning, to taste
  • 2 scallions, chopped
  • 1/4 cup red bell pepper, diced
  • 1/4 cup jalapeno pepper, diced
  • 1/4 cup red onion, chopped
  • 2 tablespoons parsley, chopped
  • 1 cup panko bread crumbs, plus more for dredging
  • 1/2 pound crabmeat, jumbo lump
  • 1/2 pound lobster tail meat, cooked and diced
  • Salt and freshly ground black pepper
  • Dried thyme
  • Chipotle Remoulade:
  • 1/2 cup Scallion, sliced
  • 1/4 cup Parsley, chopped
  • 2 tablespoon Ketchup
  • 1 squeeze lemon juice, fresh
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon White vinegar
  • 1 tablespoon Mustard
  • 1 tablespoon Garlic; minced
  • 1 Chipotle pepper; canned
  • 1 tablespoon Adobo sauce from canned chipotles
  • 1 teaspoon Salt
  • 1/2 cup mayonaise


Servings 4


Step 1

Make the remoulade:
Combine all except mayo in food processor and blend until smooth then add 1/2 cup mayonnaise and process until blended.

Make the cakes:
Combine everything in a mixing bowl except the crabmeat, lobster, and panko. Taste the mixture for seasoning. Gently fold in crabmeat and lobster, careful not to break up crabmeat too much. Fold in panko, adding enough so that the mixture is not too tight. Shape into balls and refridgerate for 30 minutes.

Combine panko and dried thyme (thyme should appear sparingly through mixture) in a bowl. Form patties from the balls, dredge both sides in panko mixture (cakes should be relatively tight at this point) and saute on both sides til golden brown. Serve with chipotle remoulade.

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