Print

Crab and Shrimp Cakes

Delicious Crab and Shrimp Cakes Recipe finished dish
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These delicious crab and shrimp cakes are a delightful seafood dish, combining tender crab meat and succulent shrimp with fresh vegetables and seasonings. Perfectly fried to a golden brown, they are served with a zesty homemade tartar sauce, making them an ideal appetizer or main course.

Ingredients

Scale
  • 1/2 pound shrimp, peeled, deveined, and finely chopped
  • 2 green onions, finely chopped
  • 1 tablespoon Worcestershire sauce
  • 1 small red bell pepper, finely chopped
  • 1 teaspoon Old Bay seasoning
  • 1/4 cup all-purpose flour (for dredging)
  • 1/2 pound lump crab meat, picked over for shells
  • 2 tablespoons fresh parsley, chopped
  • 1/4 cup mayonnaise
  • 1 large egg
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/2 cup panko bread crumbs
  • Salt and pepper to taste
  • 2–3 tablespoons olive oil (for frying)
  • 1 teaspoon Dijon mustard (for tartar sauce)
  • 1 tablespoon lemon juice (for tartar sauce)
  • 1 tablespoon capers, chopped (for tartar sauce)
  • 1/2 cup mayonnaise (for tartar sauce)
  • 1 tablespoon dill pickle, finely chopped (for tartar sauce)
  • 1 teaspoon fresh dill, chopped (optional, for tartar sauce)

Instructions

  1. In a large bowl, gently combine the crab meat, chopped shrimp, panko bread crumbs, mayonnaise, egg, green onions, red bell pepper, parsley, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and garlic powder. Season with salt and pepper to taste.
  2. Shape the mixture into 8-10 patties, each about 1/2 inch thick. Place them on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes to firm up.
  3. In a small bowl, whisk together the mayonnaise, lemon juice, capers, dill pickle, Dijon mustard, and fresh dill (if using). Season with salt and pepper to taste. Cover and refrigerate until ready to use.
  4. Heat the olive oil in a large skillet over medium-high heat. Lightly dredge each patty in flour, shaking off any excess. Fry the patties in batches for 3-4 minutes per side, or until golden brown and cooked through. Avoid overcrowding the skillet, and add more oil if needed for subsequent batches. Transfer the cooked cakes to a paper towel-lined plate to drain.
  5. Serve the crab and shrimp cakes hot with a side of homemade tartar sauce and lemon wedges.

Nutrition

Find it online: https://munchtwist.com/delicious-crab-and-shrimp-cakes-recipe/