Jack Fry's Lobster Crab Cakes with Creamy Dijon Sauce

Elevate your seafood game with Jack Fry's Lobster Crab Cakes with Creamy Dijon Sauce—a luxurious dish perfect for special occasions or indulgent dinners. These golden, pan-seared cakes combine tender lump crab meat and finely chopped lobster for a rich and flavorful base, enhanced by the subtle crunch of panko breadcrumbs and the aromatics of fresh parsley and green onions. The real showstopper is the velvety Dijon sauce, delicately sweetened with honey, adding a tangy richness that perfectly complements the seafood. With a quick prep time of just 20 minutes and an easy-to-follow technique, these elegant crab cakes are surprisingly accessible yet feel restaurant-worthy. Serve them as a chic appetizer or a main course, and watch them steal the spotlight at your next gathering.

Nutriscore Rating: 57/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 8 oz Lump crab meat
• 8 oz Cooked lobster meat, finely chopped
• 1 cup Panko breadcrumbs
• 0.25 cup Mayonnaise
• 1 tbsp Dijon mustard
• 2 tbsp Fresh parsley, chopped
• 2 Green onions, finely sliced
• 1 Egg
• 2 tsp Fresh lemon juice
• 1 tsp Old Bay seasoning
• 0.5 tsp Salt
• 0.25 tsp Black pepper
• 2 tbsp Unsalted butter
• 2 tbsp Olive oil
• 0.5 cup Heavy cream
• 1 tbsp Dijon mustard (for sauce)
• 1 tsp Honey

Directions

Step 1

In a large bowl, gently combine the lump crab meat, lobster meat, panko breadcrumbs, mayonnaise, Dijon mustard, parsley, green onions, egg, lemon juice, Old Bay seasoning, salt, and black pepper. Be careful not to break up the crab and lobster meat too much.

Step 2

Form the mixture into 8 equal-sized patties (about 3-4 inches in diameter). Place the patties on a parchment-lined baking sheet and refrigerate for at least 30 minutes to allow them to firm up.

Step 3

Heat a large skillet over medium heat and add the butter and olive oil. Once the butter has melted and the pan is hot, carefully place the crab cakes in the skillet, working in batches if necessary.

Step 4

Cook the crab cakes for 3-4 minutes per side, or until they achieve a golden-brown crust. Remove from the skillet and place them on a paper towel-lined plate to drain excess oil.

Step 5

In a small saucepan over medium heat, combine the heavy cream, Dijon mustard, and honey. Whisk continuously until the mixture thickens slightly, about 3-4 minutes. Remove the sauce from the heat and set aside.

Step 6

Serve the crab cakes warm, drizzled with the creamy Dijon sauce. Garnish with additional parsley if desired.

Nutrition Facts

Serving size	(879.2g)

Amount per serving	% Daily Value*
Calories	2042.7

Total Fat 152.6g	0%
Saturated Fat 49.1g	0%
Polyunsaturated Fat 4.4g
Cholesterol 669.5mg	0%
Sodium 4665.5mg	0%
Total Carbohydrate 62.0g	0%
Dietary Fiber 3.3g	0%
Total Sugars 10.8g
Protein 97.8g	0%

Vitamin D 48IU	0%
Calcium 470.6mg	0%
Iron 6.9mg	0%
Potassium 1533.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 68.2%

Protein: 19.4%

Carbs: 12.3%