Crab And Shrimp Cakes

These Crab and Shrimp Cakes are bursting with the fresh flavors of sweet crab and succulent shrimp, combined with a crispy exterior and tender, flavorful interior. Perfect as an appetizer, lunch, or dinner, these cakes are sure to impress with their rich taste and satisfying texture.

Why You’ll Love These Crab and Shrimp Cakes:

✔ Flavorful – A delicious combination of crab and shrimp with savory seasonings.
✔ Crispy & Tender – The perfect golden crust with a soft and juicy inside.
✔ Versatile – Great for a main dish or served as appetizers for a crowd.
✔ Easy to Make – Simple ingredients and steps for a gourmet meal at home.

Ingredients:

• ½ lb crab meat (lump or backfin, drained and flaked)
• ½ lb shrimp (peeled, deveined, and finely chopped)
• 1 large egg
• ½ cup breadcrumbs (preferably panko)
• 2 tablespoons mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Old Bay seasoning (or other seafood seasoning)
• 1 teaspoon garlic powder
• 1 tablespoon fresh parsley (chopped)
• 2 tablespoons green onions (chopped)
• 1 tablespoon lemon juice
• Salt & pepper (to taste)
• Butter or oil (for frying)

How to Make Crab and Shrimp Cakes:

Step 1: Prepare the Seafood

1. In a medium bowl, combine the crab meat and chopped shrimp.

Step 2: Make the Cake Mixture
2. Add the egg, breadcrumbs, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, garlic powder, parsley, green onions, and lemon juice to the seafood mixture.
3. Season with salt and pepper to taste. Mix gently until everything is combined. Be careful not to break up the crab meat too much, as you want some larger chunks for texture.

Step 3: Form the Cakes
4. Shape the mixture into small patties (about 2-3 inches in diameter). If the mixture is too wet, add a bit more breadcrumbs to help bind it together.

Step 4: Cook the Cakes
5. Heat a large skillet or frying pan over medium heat and add butter or oil.
6. Once hot, carefully place the crab and shrimp cakes in the skillet. Cook for 3-4 minutes per side or until golden brown and crispy on the outside.
7. Repeat with the remaining cakes, adding more butter or oil as needed.

Step 5: Serve and Enjoy
8. Transfer the cooked cakes to a paper towel-lined plate to drain excess oil. Serve immediately with your favorite dipping sauce, such as tartar sauce, aioli, or cocktail sauce.

Serving Suggestions:

• Serve with a side of coleslaw or sautéed vegetables for a complete meal.
• Pair with a lemon wedge for a burst of fresh flavor.
• Great with a simple salad or as part of a seafood platter.

Tips for the Best Crab and Shrimp Cakes:

• Don’t overwork the mixture – Gently combine the ingredients to keep the cakes tender and flaky.
• Chill the cakes – For best results, refrigerate the formed cakes for about 30 minutes before cooking to help them hold their shape.
• Use fresh crab – Fresh crab meat, if available, will yield the best flavor. If using canned crab, make sure to drain and rinse it properly.

Storage Instructions:

• Store Leftovers – Keep any leftover crab and shrimp cakes in an airtight container in the fridge for up to 2 days.
• Freeze for Later – Freeze uncooked cakes on a baking sheet, then transfer to a freezer bag. When ready to cook, fry them from frozen, adding a few extra minutes to the cook time.

Recipe Overview:

Preparation Time: 15 minutes
Cooking Time: 10-12 minutes
Cuisine: American, Seafood

Nutritional Information (Per Cake, based on 8 cakes):

Calories: 180 | Protein: 16g | Carbohydrates: 10g | Fat: 10g | Fiber: 1g | Sodium: 400mg

Enjoy these Crab and Shrimp Cakes as a delicious and flavorful seafood dish that’s sure to be a hit!

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