Jack Fry's Lobster Crab Cakes With Creamy Dijon Sauce

READY IN: 40mins
Recipe by SkinnyMinnie

Another Jack Fry's special!! Crab and lobster together.....pan FRIED in butter!! What can be better?

Top Review by kentamick

This is - or was - one of my favorite appetizers at Jack Fry's, and I used to order it nearly every time we ate there. The flavor of the cakes is nothing less than mouth-watering, and the sauce is perfect. Unfortunately they're not on the menu anymore, and even their long-time servers are puzzled by that... they were a favorite for a lot of people. Regardless, the recipe is priceless - thank you! I'd just add, if you like crab cakes in general, as I do, then there's a very good chance you will absolutely love these.

Ingredients Nutrition


  1. To make the cakes: In a large bowl, blend the egg whites, mayonnaise, Old Bay seasoning, cayenne, cracker meal and lemon juice.
  2. Fold in the crab meat and the lobster meat.
  3. Divide into 10 portions and flatten gently to form a cake.
  4. Coat each cake in the breadcrumbs.
  5. Pan sear the cakes in the butter for 2-3 min on each side.
  6. Do this in batches and drain on paper towels to get rid of any excess grease. If more butter is needed, add more.
  7. To make the sauce: Combine the shallot, wine and broth in a saucepan.
  8. Bring to a boil and reduce by half.
  9. Add the heavy cream and reduce by a third.
  10. Whisk in the mustard.
  11. To serve: Pool the sauce on a warm plate.
  12. Place 2 crab cakes on top. Garnish with lemon slice if desired.

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