Crab and Shrimp Cakes

Why You’ll Love This Recipe

These Crab and Shrimp Cakes are the ultimate combination of seafood deliciousness. They have a delicate yet satisfying texture, with sweet crab and juicy shrimp as the stars of the show. The use of fresh ingredients like green onions, red bell pepper, and parsley add a burst of color and freshness, while the Old Bay seasoning gives them that signature coastal kick. Whether you’re making these for a special dinner or a casual gathering, they’re sure to be a crowd-pleaser. And with a homemade tartar sauce on the side, the flavors come together in perfect harmony.

Ingredients

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)

Tartar Sauce:

1/2 cup mayonnaise
1 tablespoon lemon juice
1 tablespoon capers, chopped
1 tablespoon dill pickle, finely chopped
1 teaspoon Dijon mustard
1 teaspoon fresh dill, chopped (optional)
Salt and pepper to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

In a large bowl, combine the lump crab meat and chopped shrimp. Gently mix them together, ensuring the shrimp is evenly distributed.
Add the panko breadcrumbs, mayonnaise, egg, green onions, red bell pepper, parsley, Dijon mustard, Worcestershire sauce, Old Bay seasoning, garlic powder, salt, and pepper. Mix everything together until just combined. Be careful not to overmix, as you want to keep the texture light.
Form the mixture into 8-10 small cakes, about 2-3 inches in diameter.
Lightly dredge each crab and shrimp cake in the all-purpose flour, shaking off any excess.
Heat the olive oil in a large skillet over medium heat. Once the oil is hot, add the cakes in batches, frying them for about 3-4 minutes per side, or until golden brown and crispy. Make sure the cakes are cooked through.
Remove the cakes from the skillet and place them on a plate lined with paper towels to drain excess oil.
While the cakes are frying, prepare the tartar sauce. In a small bowl, combine mayonnaise, lemon juice, capers, dill pickle, Dijon mustard, fresh dill (optional), salt, and pepper. Mix well until smooth.
Serve the crab and shrimp cakes hot, with a side of tartar sauce for dipping.

Servings and Timing

Servings: 4-6
Total Time: 30-40 minutes (including preparation and cooking time)

Variations

Spicy Version: Add a dash of hot sauce or cayenne pepper to the crab and shrimp mixture for a spicy kick.
Baking Option: If you’d prefer to bake the cakes instead of frying, preheat your oven to 375°F (190°C). Place the cakes on a greased baking sheet and bake for 15-20 minutes, flipping halfway through, until golden and crispy.
Herb Variations: You can substitute the fresh parsley with other herbs like cilantro or basil for a different flavor profile.
Gluten-Free: Use gluten-free panko breadcrumbs and rice flour or a gluten-free all-purpose flour for dredging to make these cakes gluten-free.

Storage/Reheating

Storage: Allow the cakes to cool completely before storing in an airtight container. They can be kept in the refrigerator for up to 2 days.
Freezing: To freeze, place the cooked crab and shrimp cakes on a baking sheet in a single layer and freeze for 1-2 hours. Once frozen, transfer them to a freezer-safe container or bag. They will keep for up to 3 months.
Reheating: To reheat, place the cakes in a preheated oven at 350°F (175°C) for 10-12 minutes, or heat them in a skillet over medium heat for about 3-4 minutes per side until heated through.

FAQs

Can I make Crab and Shrimp Cakes ahead of time?

Yes, you can make the cakes ahead of time and store them in the refrigerator for up to 2 days before frying. Alternatively, you can freeze them for longer storage.

Can I use frozen shrimp in this recipe?

Yes, you can use frozen shrimp. Just be sure to thaw them properly and pat them dry before chopping them to prevent excess moisture in the cakes.

Can I bake these cakes instead of frying them?

Yes, you can bake the cakes at 375°F (190°C) for 15-20 minutes, flipping halfway through for an alternative cooking method.

How do I prevent the crab and shrimp cakes from falling apart?

To help the cakes hold together, make sure to gently mix the ingredients and avoid overworking the mixture. Dredging the cakes in flour also helps them stay intact during frying.

What can I serve with Crab and Shrimp Cakes?

These cakes pair wonderfully with a light salad, roasted vegetables, or even a side of crispy fries. You can also serve them on a bun for a delicious seafood sandwich.

Can I make these cakes without Old Bay seasoning?

Yes, you can omit the Old Bay seasoning or substitute it with other seafood seasonings like Cajun spice or Italian seasoning.

How many crab and shrimp cakes does this recipe make?

This recipe makes about 8-10 crab and shrimp cakes, depending on the size you make them.

How do I make the tartar sauce?

In a small bowl, simply combine mayonnaise, lemon juice, capers, dill pickle, Dijon mustard, and fresh dill (optional). Season with salt and pepper and mix until smooth.

Can I use imitation crab meat instead of lump crab meat?

While lump crab meat is ideal for the best flavor and texture, you can use imitation crab meat as a substitute, though the taste and texture may differ.

Can I use a food processor to chop the shrimp?

Yes, you can pulse the shrimp in a food processor if you want a finer texture, but be careful not to over-process, as you still want some texture in the cakes.

Conclusion

Crab and Shrimp Cakes are a flavorful and impressive dish that’s perfect for any occasion. With a combination of sweet crab, juicy shrimp, and a crispy exterior, these cakes are sure to delight your taste buds. Paired with homemade tartar sauce, they make for an irresistible seafood treat. Whether served as an appetizer or a main dish, these crab and shrimp cakes will become a favorite in your recipe collection!