Description
Golden Crab and Shrimp Cakes are crisp on the outside and tender on the inside, blending crab, shrimp, and seasonings into flavorful seafood patties. Perfect as an appetizer or main course, served with a dipping sauce.
Ingredients
Units
Scale
- 8 oz lump crab meat
- 6 oz shrimp, peeled, deveined, and finely chopped
- 1 large egg
- 1/4 cup mayonnaise
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 tbsp fresh parsley, chopped
- 2 green onions, chopped
- 2 cloves garlic, minced
- 1 tbsp lemon juice
- 1/2 cup panko breadcrumbs
- Salt and black pepper to taste
- 2–3 tbsp oil or butter (for pan-frying)
Instructions
- In a large bowl, combine crab meat, chopped shrimp, egg, mayonnaise, mustard, Worcestershire sauce, lemon juice, garlic, parsley, green onions, salt, and pepper.
- Add panko breadcrumbs and mix gently until just combined—do not overmix.
- Form into 6 equal patties, about 2–3 inches wide.
- Chill in the refrigerator for 20–30 minutes to help them firm up.
- Heat oil or butter in a skillet over medium heat.
- Cook crab and shrimp cakes for 3–4 minutes per side, or until golden brown and cooked through.
- Remove from heat and serve hot with your favorite dipping sauce.
Notes
- Use gluten-free panko to make the recipe gluten-free.
- Add Old Bay seasoning for traditional flavor.
- Form patties ahead of time and refrigerate until ready to cook.
- To bake instead of fry, cook at 400°F (200°C) for 12–15 minutes, flipping halfway.
- Serve with tartar sauce, aioli, or lemon dill sauce for extra flavor.
Nutrition
- Serving Size: 1 cake
- Calories: 190
- Sugar: 1g
- Sodium: 430mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 13g
- Cholesterol: 105mg