Lobster & King Crab Cakes with Broccolini

& Scallions


2 large eggs

2 tbsp. quality mayonnaise

1 tbsp. Dijon mustard

1 garlic clove, minced

½ tsp. kosher salt

½ tsp. fresh ground pepper

¼ cup broccolini, steamed and finely chopped

2 scallions, thinly sliced, white & light green parts only

1 cup king crab meat

1 cup lobster meat

½ cup panko bread crumbs

Canola oil

Garlic & Lemon Aioli:

½ cup quality mayonnaise 

1 large garlic clove, minced

2 tbsp. fresh lemon juice

¼ tsp. smoked paprika

Salt & fresh ground pepper


In a large glass bowl, combine the eggs, mayonnaise, Dijon mustard, garlic, salt, pepper, broccolini and scallions.

Add the crab meat, lobster and panko and gently fold mixture together until combined.

Shape into 6 cakes and place on prepared baking sheet. Cover and refrigerate for at least 1 hour.

In a medium bowl, whisk together the aioli ingredients until well combined. Season with salt and pepper and refrigerate until ready to use.

In a large non-stick pan, coat with canola oil and heat over medium heat. Place crab cakes in pan and cook until golden brown, about 3-5 minutes per side. Be careful as oil may splatter.

Serve immediately with  Aioli and a lemon wedge.



SERVINGS 6 / PREP & COOK TIME 1.15 hours

Copyright © 2016 Irene Matys.

All Rights Reserved.

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