Introduction
These crab and shrimp cakes are a flavorful blend of sweet crab meat, tender chopped shrimp, and fresh herbs, all bound with a light, seasoned mixture and coated in crisp breadcrumbs. Pan-fried until golden and served with a simple creamy lemon sauce, they make an impressive appetizer or a satisfying main course for any seafood lover.
Ingredients
For the crab and shrimp cakes (6–8 cakes)
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170 g lump crab meat, drained and picked over for shells
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170 g shrimp, peeled, deveined, and finely chopped
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1 large egg
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3 tablespoons mayonnaise
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1 tablespoon Dijon or brown mustard
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1 teaspoon Worcestershire sauce
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1 teaspoon hot sauce (or to taste)
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1 tablespoon lemon juice
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2 tablespoons finely chopped red or green bell pepper
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2 tablespoons finely chopped green onion
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2 tablespoons chopped fresh parsley
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1 small garlic clove, minced, or 1/4 teaspoon garlic powder
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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Pinch of cayenne (optional)
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2/3 cup fine dry breadcrumbs or panko, for mixing into the cakes
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1/2–3/4 cup additional breadcrumbs or panko, for coating the outside
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3–4 tablespoons vegetable or canola oil, for frying
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