Recipes / Category: Appetizers

Lobster & Lump Crab Cake

  • ½ cup/120 ml homemade Magical Mayo   [Recipe Link]
  • 2 tablespoons/30 ml Old Bay  
  • 1 tablespoon/15 ml worcestershire sauce
  • 1 pound/450 g lobster tail, cooked and chopped (preferably poached in MagicalButter garlic lemon butter)
  • 1 pound/450 g lump crabmeat
  • ⅓ cup/80 ml cheesy crackers, crushed in food processor
  • 1 tablespoon/15 ml whole-grain Dijon mustard
  • 1 tablespoon/15 ml pink Himalayan salt
  • 3 scallions, finely chopped
  • 2 eggs
  • 1 Red Fresno chili, deveined, seeded, and finely diced
  • ½ yellow bell pepper, finely diced  
  • ½ Meyer lemon (juice and zest)
  • ½ teaspoon/2½ ml baking soda

For frying

  • ½ cup/120 ml MagicalButter Coconut Oil  
  • Flour for dusting


  • Holy Moly Mango Lime Aioli    [Recipe Link]
  • Napa Cabbage and Jicama Slaw [Recipe Link]
  • Organic kale and arugula
  • Lemon and lime segments
Magical Butter MB2 Machine
How To
  1. Preheat your oven to 325°F/165°C.
  2. In a large bowl, completely mix all the ingredients except the lobster and lump crab.
  3. Gently fold in crab and lobster meat. Shape it into 6-ounce patties, and refrigerate those on a covered plate for 30-60 minutes.
  4. In a large, oven-safe skillet set to medium, heat the oil for 60-90 seconds.
  5. Dust your seafood cakes with flour, and slowly add them into the skillet, one at a time. Allow 1 minute between cakes going into the pan to keep the oil temperature more constant.
  6. Sauté the cakes for 4 to 5 minutes; then carefully flip and sauté them for an additional 2 minutes.
  7. Transfer the cakes to your preheated oven, and bake for 10 minutes.
  8. Remove the cakes from the oven.

Add 1-2 tablespoons/30 ml of aioli to the center of a plate, spreading it out into a large circle. Place the greens on the aioli, position a Lobster & Lump Crab Cake on the bed of greens, crown with slaw, and enjoy!