Crab Shrimp Cakes Coastal Blend

Nothing brings back summer memories quite like these crab shrimp cakes crisped up until golden and scented with citrus and green onion. This has become my go-to recipe for family gatherings at the shore and it always disappears before I get a second helping.

I first attempted these on a rainy weekend with friends and everyone ended up raving about the flavor and crunch. Now these cakes signal celebration in my family.

Ingredients

• Lump crab meat: brings a sweet briny richness so always use the freshest you can find and carefully check for shells
• Shrimp: adds a juicy snap and pairs beautifully with crab choose medium or large and chop finely for best texture
• Panko bread crumbs: give an airy crunch and help the cakes hold together Japanese panko makes a difference for crispiness
• Mayonnaise: binds everything and keeps the centers tender use quality store bought or homemade
• Egg: acts as the main binder so use a fresh large egg for stability
• Green onions: add savory lift and freshness both white and green parts work
• Red bell pepper: brings bright color and subtle sweetness pick one that feels firm and shiny
• Parsley: adds herbal notes use fresh picked for best flavor
• Dijon mustard: gives a gentle tang that cuts the richness try smooth French-style Dijon
• Worcestershire sauce: provides depth of flavor a staple for savory seafood cakes
• Old Bay seasoning: brings coastal zest and classic spice if unavailable use a mix of celery salt a pinch of paprika and black pepper
• Garlic powder: imparts subtle mellow garlic without overpowering the seafood
• Salt and pepper: let you dial up the perfect seasoning freshly cracked pepper really makes a difference
• Mayonnaise for tartar sauce: forms a creamy tangy dip best with whole egg or olive oil varieties
• Lemon juice: enlivens tartar sauce and brightens the cakes squeeze fresh for best results
• Capers: pack a salty punch chop finely before mixing in
• Dill pickle: adds crunch and piquancy get the kind from the refrigerated section for best flavor
• Dijon mustard in the tartar sauce: brings that signature French tang
• Fresh dill: is lovely if you have it but optional for extra pop
• Salt and pepper to taste: always finish the sauce to your preference

Instructions

Make the Cake Mixture:

Start by combining lump crab meat shrimp panko bread crumbs mayonnaise egg green onions red bell pepper parsley Dijon mustard Worcestershire sauce Old Bay seasoning and garlic powder in a large bowl Mix gently so the seafood stays in bite sized pieces and does not break up. Taste and season with salt and pepper. This step is key for building layers of flavor and texture so mix just until everything holds together.

Shape and Chill:

Scoop the mixture and form into 8 to 10 even patties about one half inch thick Lay them out on a parchment lined baking sheet and refrigerate for at least thirty minutes Chilling is essential for helping the cakes keep their shape when frying they should feel firm and cool all the way through.

Prepare the Tartar Sauce:

Meanwhile whisk together mayonnaise lemon juice capers dill pickle Dijon mustard and dill in a small bowl Season the sauce with salt and pepper Chill until ready to serve The sauce gets better as it sits letting the flavors meld together.

Fry the Cakes:

Heat olive oil in a large skillet over medium high heat Lightly dredge each patty in flour shaking off any excess Cook the cakes in batches for three to four minutes per side until a rich golden brown crust forms and the cakes are heated through Make sure not to crowd the pan so each cake crisps up perfectly Add a little more oil between batches if the pan looks dry.

Serve:

Set finished cakes on a paper towel lined plate to blot any oil Serve them hot with homemade tartar sauce and plenty of lemon wedges For a full meal add a green salad or roasted vegetables alongside and let the fresh flavors shine

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Fresh parsley is my favorite addition here because it brings the sauce and cakes to life with its grassy brightness. I always think of my first beach picnic with family when I serve these since they travel so well and are perfect for sharing.

Storage Tips

Let the cooked cakes cool fully then store in an airtight container in the fridge for up to three days. You can reheat in a skillet or bake briefly at three hundred fifty degrees for best texture. The tartar sauce holds well in the refrigerator covered for up to four days. If you plan to freeze the cakes shape them and freeze uncooked on a tray then transfer to a freezer safe bag. Cook straight from frozen just adding a couple minutes to the frying time.

Ingredient Substitutions

You can swap out panko for regular breadcrumbs or crushed saltine crackers for a more Old School texture. If you only have imitation crab the flavor will be different but the cakes will still work. No red pepper Use shredded carrot or even corn for sweetness. Try Greek yogurt in place of mayo for a lighter base. If you cannot get Old Bay seasoning use celery seed paprika and a touch of cayenne.

Serving Suggestions

Serve these cakes as sliders with brioche buns and crunchy slaw for a casual party dish. For an elegant starter top with microgreens or herb salad and a squeeze of extra lemon. Leftovers are excellent broken into salad greens or tucked into a wrap with the tartar sauce as a tangy dressing.

Cultural Context

Crab cakes are a Chesapeake Bay classic and have roots in both American and European coastal cooking. The addition of shrimp and fresh vegetables is a modern take that makes the cakes extra moist and vibrant. This dish honors the tradition of using the bounty of the sea and is celebrated from Maryland picnics to fine dining rooms.

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Make these crab shrimp cakes once and you will have a new family favorite for celebrations or simple weeknights. Serve with lemon wedges and a glass of crisp wine for a true taste of summer.

Frequently Asked Questions

→ How do you prevent the cakes from falling apart?

Chill the patties for at least 30 minutes before frying and use enough binder like egg and mayonnaise to hold the mixture together.

→ What sides go well with crab and shrimp cakes?

Green salads, roasted vegetables, coleslaw, or fresh lemon wedges pair nicely to balance flavors and textures.

→ Can you bake instead of fry?

Yes, you can bake at 400°F (200°C) for about 12-15 minutes per side, or until golden and cooked through.

→ Is it possible to prepare the mixture ahead?

Prepare the mixture and shape the patties a day ahead, then chill in the fridge until ready to cook for easy prep.

→ Can frozen shrimp be used?

Thaw, peel, and chop the shrimp before adding to the mixture—fresh or frozen both work well when prepared properly.