Crab and Maine Lobster Cakes

July 20, 2015 | By: Chef Keith Audette, Tabitha Jean’s, 1996, Portland, Maine

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(4 servings)


1/2 pound Maine crab meat, picked over for shells
1/2 pound cooked Maine lobster, chopped
1/4 cup fresh minced chives
1 Tablespoon fresh lemon juice
3 Tablespoons mayonnaise
1 teaspoon Dijon mustard
1 Tablespoon panko (Japanese bread crumbs)
Sea salt and freshly ground black pepper
1/2 cup panko (Japanese bread crumbs)
1 Tablespoon butter
2 garlic cloves, minced
1/4 teaspoon dried thyme

Easy Tartar Sauce
1/4 cup mayonnaise
1/4 cup low-fat sour cream
2 finely chopped cucumber pickles
2 teaspoons chopped capers
2 teaspoons finely minced parsley
1 teaspoon finely minced shallot or chives
Dash of celery salt
Freshly ground pepper

Stir ingredients together in small bowl.


1. Season the mixture to taste with sea salt and fresh pepper. Cover the mixture and stir and chill.
Melt the butter in a non-stick frying pan over moderate heat. Sauté the minced garlic until golden and fragrant. Remove the garlic, add thyme and 1/2 cup panko and cook, stirring, until crumbs are golden brown. Cool crumbs.

2. Divide Maine lobster and crab mixture into 8 mounds on a sheet of waxed paper. Form into patties and coat each patty with crumbs. Sprinkle any remaining crumbs on the top. Line a sheet pan with foil, transfer cakes to pan. Bake in the oven at 400 degrees until just heated through, about 15 minutes. Makes 8 lobster cakes. Serve 2 lobster cakes with salsa, or a dollop of Easy Tartar Sauce .