Crab Shrimp Cakes (Print Version)
Ingredients:
01 -
1/2 pound lump crab meat, picked over for shells.
02 -
1/2 pound shrimp, peeled, deveined, and finely chopped.
03 -
1/2 cup panko bread crumbs.
04 -
1/4 cup mayonnaise.
05 -
1 large egg.
06 -
2 green onions, finely chopped.
07 -
1 small red bell pepper, finely chopped.
08 -
2 tablespoons fresh parsley, chopped.
09 -
1 tablespoon Dijon mustard.
10 -
1 tablespoon Worcestershire sauce.
11 -
1 teaspoon Old Bay seasoning.
12 -
1/2 teaspoon garlic powder.
13 -
Salt and pepper to taste.
14 -
1/2 cup mayonnaise (for Tartar Sauce).
15 -
1 tablespoon lemon juice.
16 -
1 tablespoon capers, chopped.
17 -
1 tablespoon dill pickle, finely chopped.
18 -
1 teaspoon Dijon mustard.
19 -
1 teaspoon fresh dill, chopped (optional).
20 -
Salt and pepper to taste (for Tartar Sauce).
Instructions:
01 -
In a large bowl, combine lump 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. Mix gently until well combined. Season with salt and pepper to taste.
02 -
Form the mixture into 8-10 patties, about 1/2 inch thick. Place patties on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes to firm up.
03 -
In a small bowl, whisk together mayonnaise, lemon juice, capers, dill pickle, Dijon mustard, and fresh dill (if using) for the tartar sauce. Season with salt and pepper. Cover and refrigerate until ready to use.
04 -
Heat olive oil in a large skillet over medium-high heat. Lightly dredge each patty in flour, shaking off excess. Fry patties in batches for 3-4 minutes per side, until golden brown and cooked through. Avoid overcrowding the skillet; add more oil if needed for subsequent batches.
05 -
Transfer cooked cakes to a paper towel-lined plate to drain excess oil. Serve hot crab and shrimp cakes with homemade tartar sauce and lemon wedges. Pair with a green salad or roasted vegetables.
Notes:
01 -
These crab and shrimp cakes are crispy on the outside and tender on the inside, bursting with seafood flavors and complemented by the tangy tartar sauce.