Description
These Crab and Shrimp Cakes are a seafood lover’s dream! Made with fresh crab meat and shrimp, these cakes are delicately seasoned and pan-fried to golden perfection. Served with a tangy dipping sauce or on top of a bed of greens, they are sure to impress at any meal or gathering.
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Ingredients
- 1/2 lb fresh crab meat (or canned, drained) – Choose lump crab meat for the best texture and flavor.
- 1/2 lb shrimp, peeled, deveined, and chopped – Fresh or frozen works well.
- 1/2 cup breadcrumbs – Helps bind the cakes together.
- 1/4 cup mayonnaise – Adds moisture and richness.
- 1 tablespoon Dijon mustard – Adds a tangy depth of flavor.
- 1 teaspoon Old Bay seasoning (or any seafood seasoning) – Brings a traditional seafood flavor.
- 1/2 teaspoon garlic powder – For a bit of savory warmth.
- 1 tablespoon lemon juice – Brightens up the flavor.
- 1 egg – Helps bind the ingredients together.
- 2 tablespoons fresh parsley, chopped – Adds freshness and color.
- Salt and pepper – To taste.
- 2 tablespoons olive oil (or butter) – For frying the cakes.
Instructions
Step 1: Prepare the Seafood
If you’re using fresh shrimp, chop them into small pieces (about 1/4-inch). In a mixing bowl, gently combine the chopped shrimp and crab meat. Be careful not to break up the crab too much.
Step 2: Mix the Ingredients
To the seafood mixture, add the breadcrumbs, mayonnaise, Dijon mustard, Old Bay seasoning, garlic powder, lemon juice, and egg. Stir everything gently until just combined. You want the mixture to hold together but still be slightly chunky, not too smooth.
Step 3: Form the Cakes
Divide the mixture into 6-8 portions, depending on your desired cake size. Use your hands to form each portion into a patty (about 2-3 inches in diameter).
Step 4: Fry the Crab and Shrimp Cakes
Heat 2 tablespoons of olive oil (or butter) in a large frying pan over medium heat. Once the oil is hot, carefully add the cakes to the pan. Cook for 3-4 minutes on each side, or until golden brown and crispy. Avoid overcrowding the pan to ensure the cakes cook evenly.
Step 5: Drain and Serve
Once the cakes are crispy and golden, transfer them to a paper towel-lined plate to drain excess oil. Serve immediately with your favorite dipping sauce or as part of a main meal.
Notes
- Don’t Overmix – To keep the cakes light and flaky, mix the ingredients gently. Overmixing will make them tough.
- Use Fresh Seafood – Fresh crab meat and shrimp will make a big difference in flavor, but frozen options will work too as long as they are well-drained.
- Chill the Cakes – If you have time, refrigerate the cakes for 20-30 minutes before frying. This helps them hold together better while cooking.
- Test the Cakes – If you’re unsure about the consistency, fry a small test cake first. If it falls apart, add a bit more breadcrumbs or an extra egg to bind it together.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Cuisine: American