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Crab And Shrimp Cakes

Crab and Shrimp Cakes are not just any seafood dish; they're a journey to the seaside in every bite 🌊. The key to their unforgettable taste lies in the fresh, sweet crab meat and the tender shrimp, each playing their part to perfection. The secret ingredient? A pinch of citrus zest that cuts through the richness, brightening up the flavors and adding an unexpected twist. The crispy, golden exterior gives way to a moist, flavorful interior, making each cake a delightful contrast of textures. Whether you're looking to impress guests or simply treat yourself, these cakes offer a taste of luxury and simplicity intertwined. 🍤🦀
A woman in an apron is preparing a meal in a sunny kitchen filled with fresh vegetables and herbs.
Updated on Sunday 24 November 2024
Crab and Shrimp Cakes
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Crab and Shrimp Cakes | Myhomemaderecipe.com

In the world of seafood delights, Crab and Shrimp Cakes reign supreme as a delectable fusion of lump crab meat and finely chopped shrimp, blended with a medley of fresh herbs and spices. This recipe transforms these ingredients into golden-brown patties that boast a crispy exterior and a tender, flavorful center. Whether served as an appetizer at a dinner party or as a star on your family's dinner table, these cakes promise a burst of coastal flavors with every bite.

Ingredients for Crab and Shrimp Cakes

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

These ingredients come together to create a symphony of flavors that elevate traditional seafood cakes to a new level of culinary excellence.

Instructions for Making Crab and Shrimp Cakes

Step 1: Prepare the Crab and Shrimp Mixture

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. Gently mix until well combined. Season with salt and pepper to taste.

Step 2: Form and Chill the Patties

Shape the mixture into 8-10 patties, about 1/2 inch thick. Place the patties on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes to firm up.

Step 3: Prepare the Tartar Sauce

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 to taste. Cover and refrigerate until ready to serve.

Step 4: Fry the Crab and Shrimp Cakes

Heat olive oil in a large skillet over medium-high heat. Lightly dredge each patty in flour, shaking off excess. Fry the patties in batches for 3-4 minutes per side, or until golden brown and cooked through. Avoid overcrowding the skillet; add more oil if needed for subsequent batches.

Step 5: Serve and Enjoy

Transfer the cooked crab and shrimp cakes to a paper towel-lined plate to drain excess oil. Serve hot with the prepared tartar sauce and lemon wedges. Pair with a crisp green salad or roasted vegetables for a delightful meal.

Serving and Storage Tips

These Crab and Shrimp Cakes are best served hot, right after frying, to preserve their crispy texture and flavorful filling. They pair wonderfully with a homemade tartar sauce and a squeeze of fresh lemon juice for added zing.

Helpful Notes about the Recipe

For a variation, you can experiment with different herbs and spices to personalize the flavor profile of the cakes. Adding a pinch of cayenne pepper or smoked paprika can add a subtle heat, while finely diced celery or a dash of hot sauce can offer a refreshing twist.

Renowned chefs often emphasize the importance of using high-quality seafood and ensuring thorough cooking to enhance the taste and safety of seafood dishes. As Julia Child famously said, "The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude.

Crab Shrimp Cakes

Our Crab and Shrimp Cakes recipe captures the essence of the seaside with a perfect blend of sweet crab and tender shrimp, zesty citrus, and a crispy golden crust. Dive into this coastal delight, a true testament to the art of fine cooking.

Prep Time
45 Minutes
Cook Time
15 Minutes
Total Time
60 Minutes
By: Zaho

Category: Side Dishes

Difficulty: Intermediate

Cuisine: American

Yield: 5 Servings (8-10 cakes)

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

Step 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.

Step 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.

Step 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.

Step 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.

Step 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

  1. 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.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 380
  • Total Fat: 25g
  • Total Carbohydrate: 13g
  • Protein: 25g