Description
These Crab and Shrimp Cakes are the perfect balance of tender crab meat and shrimp, flavored with a mix of herbs and spices, and lightly pan-fried to a golden, crispy perfection. They make for an incredible appetizer or a main dish, served with a zesty dipping sauce. These cakes are easy to prepare, and their fresh seafood flavor will be a hit at any gathering.
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Ingredients
Scale
- 1/2 lb crab meat (preferably lump or claw meat)
- 1/2 lb shrimp, peeled and deveined, chopped into small pieces
- 1/2 cup breadcrumbs (preferably panko for extra crunch)
- 1 large egg
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon lemon juice (freshly squeezed)
- 1 tablespoon fresh parsley, chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Old Bay seasoning (optional but recommended)
- Salt and pepper, to taste
- 2 tablespoons olive oil (for frying)
Instructions
Step 1: Prepare the Mixture
- In a large mixing bowl, combine the crab meat and chopped shrimp. Be careful not to break up the crab meat too much.
- Add breadcrumbs, egg, mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, parsley, garlic powder, Old Bay seasoning (if using), and a pinch of salt and pepper.
- Gently mix everything together until well combined. If the mixture seems too wet, you can add a little more breadcrumbs to help it hold together.
- Shape the mixture into small cakes, about 2-3 inches in diameter, and set aside on a plate.
Step 2: Pan-Fry the Cakes
- Heat olive oil in a large skillet over medium heat.
- Once the oil is hot, carefully place the crab and shrimp cakes into the skillet. Cook in batches if necessary to avoid overcrowding.
- Fry the cakes for 3-4 minutes on each side, or until golden brown and crispy.
- Transfer the cakes to a plate lined with paper towels to drain any excess oil.
Step 3: Serve and Enjoy
- Serve the crab and shrimp cakes warm with your favorite dipping sauce such as tartar sauce, cocktail sauce, or a spicy aioli.
Notes
- Use Fresh Seafood: Fresh crab meat and shrimp give the best flavor, but canned crab meat works in a pinch.
- Don’t Overmix: Gently mix the ingredients to avoid breaking up the delicate crab meat.
- Chill Before Cooking: If the mixture is too soft, refrigerate it for 15-30 minutes to help the cakes hold their shape during frying.
- Frying: Make sure the oil is hot before frying to ensure a crispy crust.