Crab and Shrimp Cakes (Print Version)

Savory crab and shrimp cakes, paired with tartar sauce and a crisp, golden crust for a true coastal treat.

# Ingredients:

→ Seafood

01 - 225 grams lump crab meat, picked over for shells
02 - 225 grams shrimp, peeled, deveined, finely chopped

→ Binders and Coating

03 - 60 grams panko bread crumbs
04 - 60 milliliters mayonnaise
05 - 1 large egg
06 - 15 grams plain flour, for dredging

→ Aromatics and Vegetables

07 - 2 green onions, finely chopped
08 - 1 small red bell pepper, finely chopped
09 - 2 tablespoons fresh parsley, chopped

→ Seasonings

10 - 1 tablespoon Dijon mustard
11 - 1 tablespoon Worcestershire sauce
12 - 1 teaspoon Old Bay seasoning
13 - 0.5 teaspoon garlic powder
14 - Salt and pepper to taste

→ Tartar Sauce

15 - 60 milliliters mayonnaise
16 - 1 tablespoon lemon juice
17 - 1 tablespoon capers, chopped
18 - 1 tablespoon dill pickle, finely chopped
19 - 1 teaspoon Dijon mustard
20 - 1 teaspoon fresh dill, chopped (optional)
21 - Salt and pepper to taste

→ For Cooking

22 - Olive oil, as needed for frying

→ For Serving

23 - Lemon wedges

# Instructions:

01 - In a large bowl, gently 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 carefully to avoid breaking the seafood. Season with salt and pepper.
02 - Form the mixture into 8 to 10 patties, each approximately 1.5 centimeters thick. Arrange the patties on a parchment-lined baking sheet and refrigerate for at least 30 minutes to firm.
03 - In a small bowl, whisk together mayonnaise, lemon juice, capers, chopped dill pickle, Dijon mustard, and fresh dill if using. Season with salt and pepper. Cover and refrigerate until serving.
04 - Heat olive oil in a large skillet over medium-high heat. Dredge each patty lightly in flour, shaking off excess. Fry patties in batches for 3 to 4 minutes per side, or until golden brown and thoroughly cooked. Do not overcrowd the skillet. Add oil as needed for subsequent batches.
05 - Transfer cooked cakes to a plate lined with paper towels to absorb excess oil. Serve hot with tartar sauce and lemon wedges. Pair with a green salad or roasted vegetables as desired.

# Notes:

01 - Handle seafood gently to maintain texture, and refrigerate formed cakes before frying to help them retain shape during cooking.

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