These Crab and Shrimp Cakes are crispy on the outside, tender and packed with seafood goodness on the inside! Made with lump crab meat, juicy shrimp, and a blend of flavorful seasonings, they’re the perfect appetizer or main dish. Serve them with a creamy dipping sauce or alongside a fresh salad for a restaurant-quality meal at home.
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Why You’ll Love These Crab and Shrimp Cakes
- Crispy & Golden – Perfectly pan-seared for a crunchy texture.
- Packed with Seafood Flavor – A delicious mix of crab and shrimp.
- Easy to Make – Comes together in just 30 minutes.
- Versatile – Great as an appetizer, in sandwiches, or as a main dish.
Ingredients for Crab and Shrimp Cakes
You’ll need the following ingredients:
For the Crab and Shrimp Cakes:
- ½ lb lump crab meat – Adds a rich, delicate seafood flavor.
- ½ lb shrimp, peeled, deveined, and finely chopped – Gives extra texture and sweetness.
- ½ cup breadcrumbs – Helps bind the cakes together.
- 1 egg – Keeps everything held together.
- 2 tablespoons mayonnaise – Adds creaminess and moisture.
- 1 teaspoon Dijon mustard – Enhances the flavor.
- 1 teaspoon Worcestershire sauce – Deepens the umami taste.
- 1 teaspoon Old Bay seasoning – Classic seafood seasoning for the perfect touch.
- ½ teaspoon garlic powder – Adds a savory depth.
- ½ teaspoon smoked paprika – Gives a hint of smokiness.
- 1 tablespoon lemon juice – Brightens up the flavors.
- 2 tablespoons fresh parsley, chopped – For freshness and color.
- 1 green onion, finely chopped – Adds a mild onion flavor.
- 2 tablespoons olive oil – For pan-frying.
For the Creamy Dipping Sauce:
- ¼ cup mayonnaise – The base of the sauce.
- 1 tablespoon lemon juice – Adds freshness.
- 1 teaspoon Dijon mustard – Ties in with the cakes’ flavors.
- ½ teaspoon garlic powder – Boosts the flavor.
- ½ teaspoon Old Bay seasoning – For a seafood-friendly kick.
Tools You’ll Need
- Mixing bowl – To combine all ingredients.
- Knife – For chopping shrimp and herbs.
- Spatula – For flipping the cakes while cooking.
- Skillet – For pan-frying to golden perfection.
How to Make Crab and Shrimp Cakes
Step 1: Prepare the Seafood Mixture
- In a large mixing bowl, combine the crab meat, chopped shrimp, breadcrumbs, egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, garlic powder, smoked paprika, lemon juice, parsley, and green onion.
- Gently mix until well combined, being careful not to break up the crab meat too much.
Step 2: Shape the Cakes
- Form the mixture into 8 small patties or 4 larger ones.
- Place them on a plate and refrigerate for 15 minutes to help them firm up.
Step 3: Cook the Crab and Shrimp Cakes
- Heat the olive oil in a large skillet over medium heat.
- Add the crab and shrimp cakes and cook for 3-4 minutes per side, until golden brown and crispy.
- Remove from the skillet and place on a paper towel-lined plate to drain excess oil.
Step 4: Make the Creamy Dipping Sauce
- In a small bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, garlic powder, and Old Bay seasoning until smooth.
Step 5: Serve and Enjoy
- Serve the crab and shrimp cakes warm with the dipping sauce on the side.
- Garnish with extra parsley and a squeeze of fresh lemon juice for extra flavor.
Serving Suggestions
- Serve with a side of coleslaw or a fresh green salad.
- Pair with roasted potatoes or rice for a heartier meal.
- Make it into a sandwich by placing the cakes in a toasted bun with lettuce and tomato.
Tips for the Best Crab and Shrimp Cakes
- Use Fresh or High-Quality Crab Meat – Lump crab meat works best for flavor and texture.
- Chill Before Cooking – This helps the cakes hold their shape while frying.
- Don’t Overmix – Keep the texture light and avoid making the cakes too dense.
- Make it Spicy – Add a pinch of cayenne pepper for a little heat.
Storage Instructions
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Freeze: Place uncooked patties on a baking sheet, freeze for 1 hour, then transfer to a freezer bag. Freeze for up to 2 months. Thaw before cooking.
- Reheat: Warm in a skillet over medium heat for a few minutes on each side until heated through.
Frequently Asked Questions (FAQ)
Q1: Can I bake these instead of frying?
A: Yes! Bake at 375°F (190°C) for 15-18 minutes, flipping halfway through, until golden brown.
Q2: Can I use canned crab meat?
A: Yes, but fresh or refrigerated lump crab meat is best for flavor and texture.
Q3: Can I make these without breadcrumbs?
A: Yes! Use crushed crackers, almond flour, or panko as an alternative.
Conclusion: A Seafood Lover’s Delight!
These Crab and Shrimp Cakes are crispy, flavorful, and incredibly easy to make! Whether you serve them as an appetizer or a main dish, they’re guaranteed to impress. Try them today and enjoy a delicious, homemade seafood treat!
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Preparation Time: 15 minutes
Cooking Time: 10 minutes
Cuisine: American
Nutritional Information (per serving)
Calories: 220
Protein: 18g
Carbohydrates: 10g
Fat: 12g
Fiber: 1g
Enjoy every bite of these crispy, flavorful seafood cakes!
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Crab and Shrimp Cakes
- Total Time: 25 minutes
Description
These Crab and Shrimp Cakes are crispy on the outside, tender and packed with seafood goodness on the inside! Made with lump crab meat, juicy shrimp, and a blend of flavorful seasonings, they’re the perfect appetizer or main dish. Serve them with a creamy dipping sauce or alongside a fresh salad for a restaurant-quality meal at home.
Subscribe to our newsletter to get more delicious recipes delivered straight to your inbox!
Ingredients
Crab and Shrimp Cakes
You’ll need the following ingredients:
For the Crab and Shrimp Cakes:
- ½ lb lump crab meat – Adds a rich, delicate seafood flavor.
- ½ lb shrimp, peeled, deveined, and finely chopped – Gives extra texture and sweetness.
- ½ cup breadcrumbs – Helps bind the cakes together.
- 1 egg – Keeps everything held together.
- 2 tablespoons mayonnaise – Adds creaminess and moisture.
- 1 teaspoon Dijon mustard – Enhances the flavor.
- 1 teaspoon Worcestershire sauce – Deepens the umami taste.
- 1 teaspoon Old Bay seasoning – Classic seafood seasoning for the perfect touch.
- ½ teaspoon garlic powder – Adds a savory depth.
- ½ teaspoon smoked paprika – Gives a hint of smokiness.
- 1 tablespoon lemon juice – Brightens up the flavors.
- 2 tablespoons fresh parsley, chopped – For freshness and color.
- 1 green onion, finely chopped – Adds a mild onion flavor.
- 2 tablespoons olive oil – For pan-frying.
For the Creamy Dipping Sauce:
- ¼ cup mayonnaise – The base of the sauce.
- 1 tablespoon lemon juice – Adds freshness.
- 1 teaspoon Dijon mustard – Ties in with the cakes’ flavors.
- ½ teaspoon garlic powder – Boosts the flavor.
- ½ teaspoon Old Bay seasoning – For a seafood-friendly kick.
Instructions
Step 1: Prepare the Seafood Mixture
- In a large mixing bowl, combine the crab meat, chopped shrimp, breadcrumbs, egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, garlic powder, smoked paprika, lemon juice, parsley, and green onion.
- Gently mix until well combined, being careful not to break up the crab meat too much.
Step 2: Shape the Cakes
- Form the mixture into 8 small patties or 4 larger ones.
- Place them on a plate and refrigerate for 15 minutes to help them firm up.
Step 3: Cook the Crab and Shrimp Cakes
- Heat the olive oil in a large skillet over medium heat.
- Add the crab and shrimp cakes and cook for 3-4 minutes per side, until golden brown and crispy.
- Remove from the skillet and place on a paper towel-lined plate to drain excess oil.
Step 4: Make the Creamy Dipping Sauce
- In a small bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, garlic powder, and Old Bay seasoning until smooth.
Step 5: Serve and Enjoy
- Serve the crab and shrimp cakes warm with the dipping sauce on the side.
- Garnish with extra parsley and a squeeze of fresh lemon juice for extra flavor.
Notes
- Use Fresh or High-Quality Crab Meat – Lump crab meat works best for flavor and texture.
- Chill Before Cooking – This helps the cakes hold their shape while frying.
- Don’t Overmix – Keep the texture light and avoid making the cakes too dense.
- Make it Spicy – Add a pinch of cayenne pepper for a little heat.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Cuisine: American