Crab and Shrimp Cakes (Print Version)
# Ingredients:
→ Crab and Shrimp Cakes
01 -
1/2 pound lump crab meat, picked over for shells
02 -
1/2 pound shrimp, peeled, deveined, and finely chopped
03 -
1/2 cup panko bread crumbs
04 -
1/4 cup mayonnaise
05 -
1 large egg
06 -
2 green onions, finely chopped
07 -
1 small red bell pepper, finely chopped
08 -
2 tablespoons fresh parsley, chopped
09 -
1 tablespoon Dijon mustard
10 -
1 tablespoon Worcestershire sauce
11 -
1 teaspoon Old Bay seasoning
12 -
1/2 teaspoon garlic powder
13 -
Salt and pepper to taste
14 -
1/4 cup all-purpose flour (for dredging)
15 -
2-3 tablespoons olive oil (for frying)
→ Tartar Sauce
16 -
1/2 cup mayonnaise
17 -
1 tablespoon lemon juice
18 -
1 tablespoon capers, chopped
19 -
1 tablespoon dill pickle, finely chopped
20 -
1 teaspoon Dijon mustard
21 -
1 teaspoon fresh dill, chopped (optional)
22 -
Salt and pepper to taste
# Instructions:
01 -
In a large bowl, combine the crab meat, chopped shrimp, panko bread crumbs, mayonnaise, egg, green onions, red bell pepper, parsley, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and garlic powder. Mix gently until well combined. Season with salt and pepper to taste.
02 -
Form the mixture into 8-10 patties, about 1/2 inch thick. Place the patties on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes to help them firm up.
03 -
In a small bowl, whisk together the mayonnaise, lemon juice, capers, dill pickle, Dijon mustard, and fresh dill (if using). Season with salt and pepper to taste. Cover and refrigerate until ready to use.
04 -
Heat the olive oil in a large skillet over medium-high heat.
05 -
Dredge each patty lightly in the flour, shaking off any excess. Fry the patties in batches for 3-4 minutes per side, or until golden brown and cooked through. Be careful not to overcrowd the skillet. Add more oil if needed for subsequent batches.
06 -
Transfer the cooked cakes to a paper towel-lined plate to drain. Serve the crab and shrimp cakes hot, with a side of homemade tartar sauce and lemon wedges. These cakes pair well with a simple green salad or roasted vegetables.
# Notes:
01 -
Refrigerating the patties prior to cooking helps them hold their shape better during frying.
02 -
Do not overcrowd the skillet while frying to ensure even cooking.