These crispy, golden seafood cakes are packed with tender crab, juicy shrimp, and the perfect blend of seasonings. Serve them with a zesty remoulade or a squeeze of fresh lemon for an irresistible appetizer or main dish!
Ingredients:
Seafood Cakes:
- 8 oz lump crab meat
- 8 oz cooked shrimp, chopped
- 1/2 cup breadcrumbs (panko or regular)
- 1/4 cup mayonnaise
- 1 large egg, beaten
- 1 tbsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 tbsp fresh lemon juice
- 1/2 tsp Old Bay seasoning
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tbsp fresh parsley, chopped
- Salt and pepper to taste
- 2 tbsp butter (for frying)
- 2 tbsp olive oil (for frying)
Optional Remoulade Sauce:
- 1/2 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tsp hot sauce
- 1 tbsp capers, finely chopped
- 1 tsp lemon juice
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
Directions:
- Prepare the seafood mixture:
In a large bowl, gently combine the crab meat, chopped shrimp, breadcrumbs, mayonnaise, egg, mustard, Worcestershire sauce, lemon juice, Old Bay, garlic powder, onion powder, parsley, salt, and pepper. Mix until just combined—avoid over-mixing. - Shape the cakes:
Form the mixture into small patties (about 6-8 cakes). Place them on a plate and refrigerate for at least 30 minutes to help them firm up. - Cook the cakes:
Heat butter and olive oil in a large skillet over medium heat. Fry the seafood cakes for about 3-4 minutes per side, or until golden brown and crispy. Remove and drain on paper towels. - Make the remoulade (optional):
In a small bowl, whisk together all sauce ingredients until smooth. - Serve:
Serve the crab and shrimp cakes hot with remoulade sauce or a fresh squeeze of lemon.
Prep Time: 15 minutes
Chill Time: 30 minutes
Cooking Time: 10 minutes
Total Time: 55 minutes
Calories and Servings:
Makes 6-8 cakes
Approximately 200–250 calories per cake
Tip: Serve with a fresh salad, coleslaw, or over a toasted bun for a delicious seafood sandwich!