Delicious Crab and Shrimp Cakes

These luxurious crab and shrimp cakes blend sweet seafood with zesty seasonings for an impressive yet surprisingly simple dish. The combination of delicate crab and succulent shrimp creates patties that are both flavorful and texturally satisfying, whether served as an elegant appetizer or a main course.

I created this recipe after a memorable coastal vacation where I paid too much for seafood cakes that disappointed. Determined to recreate the perfect version at home, I spent months perfecting this recipe, which has since become my most requested dish for special gatherings.

Ingredients

• Lump crab meat: Provides sweet, delicate chunks that remain intact for texture
• Fresh shrimp: Adds moisture and a complementary seafood flavor
• Panko breadcrumbs: Offers a lighter, airier texture than regular breadcrumbs
• Mayonnaise: Binds ingredients while adding richness
• Egg: Works as the essential binding agent for well formed patties
• Green onions: Contribute mild allium flavor without overpowering the seafood
• Red bell pepper: Brings sweet notes and vibrant color contrast
• Fresh parsley: Adds bright, herbaceous notes and visual appeal
• Dijon mustard: Introduces tanginess that balances the rich seafood
• Worcestershire sauce: Provides depth with its umami quality
• Old Bay seasoning: Delivers classic seafood flavor with its blend of herbs and spices
• Garlic powder: Infuses gentle garlic flavor throughout without harsh bits

How To Make Crab and Shrimp Cakes

Prepare the mixture:

Gently combine all ingredients except flour and oil in a large bowl. Use a folding motion rather than stirring vigorously to keep the crab lumps intact. The mixture should hold together when pressed but still remain somewhat loose. Season carefully with salt, remembering that crab and Old Bay already contain saltiness.

Form the patties:

Divide mixture into equal portions and shape into patties approximately 3 inches in diameter and 1/2 inch thick. Use slightly wet hands to prevent sticking. Press firmly enough to ensure they hold together but avoid compacting them too densely which can make them tough.

Chill thoroughly:

Place formed patties on parchment lined baking sheet and refrigerate for at least 30 minutes, though 2 hours is ideal. This critical step allows proteins to bind and flavors to meld, preventing them from falling apart during cooking.

Prepare tartar sauce:

Combine all sauce ingredients in a small bowl, stirring until completely incorporated. Refrigerate to allow flavors to develop while the patties chill. The sauce actually improves if made several hours ahead or even the day before.

Dredge patties:

Lightly coat each chilled patty with flour just before cooking. Use a gentle touch and shake off excess flour which can burn in the pan and create a bitter taste.

Pan fry to perfection:

Heat oil in a large skillet until shimmering but not smoking. Cook patties in batches without crowding, approximately 3 to 4 minutes per side until golden brown and reaching an internal temperature of 145°F. Add oil between batches as needed to maintain proper cooking surface.

Rest briefly:

Allow cooked cakes to rest on paper towels for 2 minutes before serving. This helps excess oil drain while allowing the interior to finish cooking from residual heat.

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The Old Bay seasoning is absolutely crucial in this recipe. While traveling through Maryland, I learned from a local chef that authentic seafood cakes rely on this specific blend for their distinctive flavor. When I tried making these with a generic seafood seasoning, my husband immediately noticed something was missing.

Make Ahead Options

These crab and shrimp cakes are perfect for entertaining because most of the work can be done in advance. Form the patties up to 8 hours before your event and keep them covered in the refrigerator. The chilling time actually improves their texture and flavor. The tartar sauce can be prepared up to 2 days ahead and stored in an airtight container. When guests arrive, you need only do the quick frying step, making this ideal for stress free hosting.

Serving Suggestions

Transform these versatile seafood cakes based on your occasion. For elegant entertaining, place each cake on a small bed of microgreens with a lemon wedge and small ramekin of tartar sauce. For family style dining, serve alongside roasted asparagus and herbed rice pilaf. They also make exceptional sandwiches on brioche buns with avocado slices and tartar sauce. For an impressive brunch, top each cake with a poached egg and drizzle of hollandaise for a coastal benedict variation.

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Ingredient Substitutions

The beauty of this recipe lies in its flexibility. If lump crab exceeds your budget, substitute claw meat which offers more flavor though less impressive texture. Frozen shrimp works perfectly when properly thawed and dried. Those with egg allergies can use 2 tablespoons of aquafaba as a binding alternative. Greek yogurt can replace mayonnaise for a tangier, lighter result. Gluten sensitive diners can enjoy these with gluten free panko and rice flour for dredging. The herbs can be adjusted based on availability fresh parsley can be replaced with cilantro for a different flavor profile or dried herbs in a pinch, using one third the amount.

Frequently Asked Questions

→ How do I prevent the patties from falling apart?

To keep your patties intact, refrigerate them for at least 30 minutes before frying. This helps them firm up and stay together during cooking.

→ Can I use canned crab meat?

Yes, you can use canned crab meat, but be sure to drain and pick through it to remove any shells for the best texture.

→ What can I substitute for Old Bay seasoning?

If you don’t have Old Bay seasoning, you can use a blend of paprika, celery salt, and a pinch of cayenne pepper for a similar flavor profile.

→ Can I bake instead of frying the patties?

Yes, you can bake the patties at 400°F (200°C) for about 15-20 minutes, flipping halfway through, until golden brown and cooked through.

→ How long does the tartar sauce stay fresh?

The tartar sauce can be stored in an airtight container in the refrigerator for up to one week. Stir well before serving.

→ What type of shrimp should I use?

Use fresh or frozen shrimp that is peeled, deveined, and finely chopped for the best results in your cakes.