Crab and Maine Lobster Cakes

By: Chef Keith Audette, Tabitha Jean’s, 1996, Portland, Maine

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Makes 8 lobster cakes. Serve 2 lobster cakes with salsa, or a dollop of Easy Tartar Sauce.


Maine crab meat, 1/2 lb. picked over for shells
Cooked Maine lobster, 1/2 lb. chopped
Fresh minced chives, 1/4 cup
Fresh lemon juice, 1 tbsp.
Mayonnaise, 3 tbsp.
Dijon mustard, 1 tsp.
Panko (Japanese bread crumbs), 1 tbsp.
Sea salt and freshly ground black pepper
Panko (Japanese bread crumbs), 1/2 cup
Butter, 1 tbsp.
Garlic cloves, 2 minced
Dried thyme, 1/4 tsp.

Easy Tartar Sauce
Mayonnaise, 1/4 cup
Low-fat sour cream, 1/4 cup
Finely chopped cucumber pickles, 2
Chopped capers, 2 tsp.
Finely minced parsley, 2 tsp.
Finely minced shallot or chives, 1 tsp.
Dash of celery salt
Freshly ground pepper


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.

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.

For the Easy Tartar Sauce: Stir ingredients together in small bowl.