Description
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.
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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)
Instructions
Step 1: Prepare the Seafood
- 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.
Notes
- 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.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Cuisine: American