Name: Crab and Shrimp Cakes Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 1 lb Crab meat; 0.5 lb Shrimp, peeled and deveined; 1 cup Breadcrumbs; 0.5 cup Mayonnaise; 1 tablespoon Lemon juice; 1 teaspoon Old Bay seasoning; 1 egg Egg; 2 tablespoons Chopped green onions

Okay, let me tell you about these crab and shrimp cakes. They’re seriously special. Imagine biting into a crispy, golden-brown exterior that gives way to a juicy, flavorful interior bursting with sweet crab and succulent shrimp. Forget those dry, flavorless crab cakes you might have had before – these are on a whole different level. Think of it as like, crab cakes, but amped up a thousand times. Seriously, this recipe rivals even the best restaurant versions, and you can make them right in your own kitchen! These are so much better than some heavy, breadcrumb-filled patties you might find elsewhere. I promise, this recipe for **crab and shrimp cakes recipe** is a keeper.

What is this dish?

So, what exactly *are* these delicious **crab and shrimp cakes recipe**? Well, essentially, they’re a delightful combination of sweet crabmeat, tender shrimp, and just the right blend of seasonings, all bound together to form these amazing little patties. Think of them as a fancy seafood burger, but way better! They’re perfect for a light lunch, a sophisticated appetizer, or even a show-stopping main course. And the best part? While they taste incredibly gourmet, they’re surprisingly easy to make at home. It’s essentially taking the best flavors of the sea and turning them into something truly extraordinary.

Why you’ll love this recipe?

Honestly, there are so many reasons why I adore this **crab and shrimp cakes recipe**. What I love most about this recipe is the flavor! The sweetness of the crab and shrimp, combined with the subtle spice of the Old Bay seasoning, creates a symphony of flavors that dance on your tongue. It’s not overpowering, just perfectly balanced. You get that fresh seafood taste without it being fishy, you know? But it’s not just about the taste. This recipe is also incredibly simple to make. I always do this when I don’t feel like cooking. Seriously! Unlike some other seafood recipes that require a ton of complicated steps, this one comes together in under an hour. That includes prep time! This one’s a lifesaver on busy weeknights when you want something special but don’t have a lot of time to spend in the kitchen.

What is cost-efficiency? While crab and shrimp can be a bit pricey, this recipe actually stretches them out really well. You get a good amount of cake from steamed seafood, making it ‘a budget-friendly’. What are some good options for a seafood craving? What I love about crab and shrimp cakes is that they can be served in so many ways! As an appetizer with creamy dipping sauce, as a main course with side salad, or even on an omelet. How do I make a gourmet burger? What are some of the best salmon recipes? What are the best crab and shrimp cakes? What are some of the most versatile food recipes? What more could you ask for?

How do you make crab and shrimp cake?

Quick Overview

Making these incredible crab and shrimp cakes is easier than you might think! The whole process basically involves mixing together the crab and shrimp with some breadcrumbs, seasonings, and a few other key ingredients. Then, you form them into patties and pan-fry them until they’re golden brown and crispy. That’s it! Seriously, the simplicity of this recipe is one of the things that makes it so amazing. This makes these cakes stand out compared to other shellfish recipes. The best part is, you can easily customize the recipe to your liking. Add more spice, different herbs, or even some chopped vegetables. The choice is yours!

Ingredients

For the Cakes:

1 pound jumbo lump crab meat, picked over for shells.
1/2 pound peeled and deveined shrimp, chopped
1/2 cup Panko breadcrumbs. 1/4 cup salt
1/4 cup mayonnaise (I prefer Duke’s, but any good quality mayo will do)
1/4 cup finely chopped red bell pepper. 1/4 teaspoon salt.
1/4 cup finely chopped celery.
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce. 1 teaspoon onion powder.
1 tablespoon Old Bay seasoning. 2 tablespoons.
1 teaspoon lemon juice. 1 tsp.
1/4 teaspoon cayenne pepper (optional, for a little kick)
Salt and freshly ground black pepper to taste
2 tablespoons olive oil, for pan-frying.

For the Lemon-Dill Aioli (Optional, but highly recommended!): 1 cup. For

1/2 cup mayonnaise. 1/4 cup
2 tablespoons lemon juice. 2 teaspoons of lemon
1 tablespoon chopped fresh dill.
1 clove garlic, minced.
Salt and freshly ground black pepper to taste.

What is the step by

Step 1: Prepare the Crab and Shrimp

First things first, gently pick through the crab meat to remove any shell fragments. What does it feel like to bite into a shell? If you want to chop shrimp, chop it into small pieces about 1/4 inch in size. You don’t want to over-process them; you want them to retain some texture.

Step 2: Combine the Ingredients

In a large bowl, combine the crab meat, shrimp, panko breadcrumbs, mayonnaise, red bell pepper, and salt. Stir to combine. Celery, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, and cayenne pepper (if using) Season with salt and pepper to taste. Be careful not to overmix the ingredients. You want to gently combine everything, not turn it into a paste. If you overmix crab cakes, you will end up with a tough cake.

Step 3: Form the Cakes

Gently form the mixture into about 6-8 patties, about 3/4 inch thick. Be careful not to pack them too tightly, or they’ll be dense. Place the formed cakes on a baking sheet lined with parchment paper.

Step 4: Chill the Cakes

Cover the baking sheet with plastic wrap and refrigerate the crab cakes for at least 30 minutes. I always do this, it makes a huge difference!

Step 5: Pan-Fry the Cakes

How do you heat olive oil in a large skillet over medium heat? Once the oil is hot, carefully place the crab cakes in the skillet, being careful not to overcrowd the shrimp. Cook for about 4-5 minutes per side, or until golden brown and heated through. Don’t flip them too early, or they’ll fall apart. Do you want them to develop a nice crust before flipping?

Step 6: Prepare the Lemon-Dill Aioli (Optional)

While the crab cakes are cooking, prepare the lemon-dill aioli. In a small bowl, combine the mayonnaise, lemon juice, chopped fresh dill, and minced garlic. Set aside. Add salt and pepper to your dish!

Step 7: Serve and Enjoy!

Serve the crab and shrimp cakes immediately, with the lemon-dill aioli (if using) on the side. What should I garnish with lemon wedge and fresh dill? What are the best side dishes to serve hot, but they’re also delicious at room temperature?

What is the best way to serve it?

What are some of the best crab and shrimp cakes recipes? Is it all dependent on the occasion?

For Breakfast:Serve with poached eggs for a delicious breakfast treat. What’s a good start to the day? I’ve done this for special occasions, and it’s always a hit.

For Brunch:What are some of the best crab cakes to serve on a brunch platter? What can you serve with a selection of fresh juices, sparkling water, and maybe even Bellini?

As Dessert:While crab cakes aren’t typically a dessert item, you can create an incredibly sweet and savory experience by making them yourself. Serve with mango salsa. The sweetness of the mango complements the savory crab and shrimp beautifully. I know it sounds weird, but trust me on this one!

For Cozy Snacks:Serve with a side of sweet potato fries and tartar sauce for an easy and delicious meal. What is a good Can you serve a cold beer or white wine for dinner?

In our family, we always serve these on Christmas Eve as appetizers. It’s a tradition that everyone looks forward to. No matter how you choose to serve them, these crab and shrimp cakes are sure to be a crowd-pleaser.

Top Tips for Perfecting Your Crab and Shrimp Cakes

Want to make sure your crab and shrimp cakes are absolutely perfect? Here are some top tips I’ve learned over the years:

Crab Meat Quality: Use the highest quality jumbo lump crab meat you can find. It’s worth the splurge! The sweetness and texture of the crab meat will make a huge difference in the final product. I’ve tried using cheaper crab meat before, and it just doesn’t compare. Trust me on this one!

Shrimp Preparation: Don’t overcook the shrimp when you chop it. You want it to retain some of its natural juiciness. If you overcook it, it will become dry and rubbery. I usually just pulse it in a food processor a few times until it’s chopped into small pieces.

Mixing Advice: Be gentle when mixing the ingredients. Overmixing will result in tough crab cakes. You want to gently combine everything, not turn it into a paste. I use a light hand and fold the ingredients together until just combined.

Chilling is Key: Don’t skip the chilling step! Chilling the crab cakes for at least 30 minutes will help them hold their shape during cooking and prevent them from falling apart in the pan. I’ve tried skipping this step before, and it’s a disaster. Believe me!

Pan-Frying Perfection: Use medium heat when pan-frying the crab cakes. If the heat is too high, they’ll burn on the outside before they’re cooked through on the inside. If the heat is too low, they’ll absorb too much oil and become greasy. Medium heat is the sweet spot.

Serving Suggestions: Serve the crab and shrimp cakes immediately for the best flavor and texture. They’re also delicious served at room temperature, but they’re best when they’re freshly cooked. As far as glaze variations go, the lemon-dill aioli really enhances the flavor of the seafood.

I actually made this recipe once with imitation crab meat. My family could tell the difference, so I just stick to the real stuff now.

Storing and Reheating Tips

So, you’ve made a batch of these delicious **crab and shrimp cakes recipe**, but you have some leftovers? No problem! Here’s how to store and reheat them to maintain their amazing flavor and texture:

Room Temperature: I would not recommend leaving them out on the counter for very long, no more than 2 hours. This is also dependent on the environment.

Refrigerator Storage: Store the cooked crab and shrimp cakes in an airtight container in the refrigerator for up to 3 days. Make sure they’re completely cooled before storing them to prevent condensation from forming inside the container.

Freezer Instructions: For longer storage, you can freeze the crab and shrimp cakes. Wrap them individually in plastic wrap, then place them in a freezer-safe bag or container. They can be stored in the freezer for up to 2 months. When you’re ready to eat them, thaw them in the refrigerator overnight before reheating.

Glaze Timing Advice: The glaze is best added right before you eat them. It will make the cakes soggy if you add it to store the cakes in the refrigerator.

Frequently Asked Questions

Can I make this gluten-free?

Yes, you can easily make this recipe gluten-free by using gluten-free panko breadcrumbs. You can find them at most grocery stores or online. I’ve tried it with gluten-free breadcrumbs before, and it works perfectly. You won’t even be able to tell the difference!

Do I need to peel the shrimp?

Yes, you need to peel the shrimp before chopping it. Nobody wants to bite into a shrimp shell! I also recommend deveining the shrimp for the best flavor and texture.

Can I bake these instead of pan-frying?

Yes, you can bake these crab and shrimp cakes instead of pan-frying them. Preheat your oven to 375°F (190°C) and bake them on a baking sheet lined with parchment paper for about 15-20 minutes, or until golden brown and heated through. I personally prefer pan-frying them because it gives them a crispier exterior, but baking is a healthier option.

How can I add more spice?

If you want to add more spice to these crab and shrimp cakes, you can add more cayenne pepper, a pinch of red pepper flakes, or a dash of your favorite hot sauce. I personally love adding a little bit of sriracha for a touch of heat and sweetness.

What can I use instead of mayonnaise?

If you’re not a fan of mayonnaise, you can substitute it with Greek yogurt, sour cream, or even avocado. These will all add a creamy texture to the crab cakes. I’ve tried it with Greek yogurt before, and it works surprisingly well.

Final Thoughts

So there you have it! The most amazing crab and shrimp cakes recipe you’ll ever make. I truly believe that this recipe is worth trying. It’s easy to make, incredibly delicious, and perfect for any occasion. Whether you’re serving them as an appetizer, a light lunch, or a show-stopping main course, these crab and shrimp cakes are sure to impress. If you love this recipe, be sure to check out my other seafood recipes, like my Garlic Butter Shrimp Scampi or my Creamy Salmon Pasta. They’re all just as easy and delicious! I can’t wait to hear how yours turn out! Don’t forget to leave a comment below and let me know what you think. And if you try any variations, be sure to share them with me. Happy cooking!