Crab and Shrimp Cakes

For the creamy lemon dipping sauce

• 1 cup sour cream OR 1/2 cup mayonnaise + 1/2 cup sour cream​

• 1 tablespoon lemon juice

• 1 tablespoon prepared horseradish​

• 2 tablespoons ketchup (for a light pink, cocktail-style sauce)​

• 1 teaspoon chopped parsley

• Few dashes hot sauce, plus salt and pepper to taste​

Step 1: Prepare seafood and vegetables

1. Drain the crab meat very well and gently squeeze out any excess moisture with paper towels, keeping the lumps as intact as possible.​

2. Pat the shrimp dry, then finely chop into small pieces so they mix evenly and cook through quickly.​

3. Finely chop bell pepper, green onion, parsley, and garlic so there are no large hard chunks that make the cakes fall apart.​

Step 2: Mix the crab and shrimp cake base

1. In a large bowl, whisk together egg, mayonnaise, mustard, Worcestershire sauce, hot sauce, and lemon juice until smooth.​

2. Stir in bell pepper, green onion, parsley, garlic, salt, black pepper, and optional cayenne until evenly distributed.​

3. Add 2/3 cup breadcrumbs or panko and mix; the mixture should begin to thicken but still feel moist.​

4. Gently fold in the crab meat and chopped shrimp until just combined, taking care not to shred the crab.​

5. If the mixture is too loose to hold a patty shape, sprinkle in a little more breadcrumb, 1 tablespoon at a time, until it just holds together when pressed.​

Step 3: Shape and chill the cakes

1. Line a tray with parchment paper.

2. Divide the mixture into 6–8 equal portions for main-course cakes, or 10–12 smaller portions for appetizers.​

3. Shape each portion into a firm patty about 2 cm thick, pressing gently so they stay compact without being dense.

4. Spread the remaining breadcrumbs in a shallow dish and lightly coat each patty on both sides, pressing so the crumbs adhere.​

5. Place the coated cakes on the tray, cover, and refrigerate for at least 30 minutes; chilling helps them firm up and hold together while cooking.​

Step 4: Fry the crab and shrimp cakes

1. Heat 2 tablespoons of oil in a large nonstick skillet over medium to medium-high heat.

2. Add the cakes in a single layer without crowding.

3. Cook for about 3–5 minutes per side, until deeply golden and crisp on the outside and hot in the center, with the shrimp opaque.​

4. Adjust the heat as needed so they brown without burning; add a little more oil between batches if the pan gets dry.

5. Transfer cooked cakes to a paper-towel-lined plate and keep warm while you fry the remaining cakes.​

Step 5: Make the creamy lemon dipping sauce

1. In a small bowl, combine sour cream (or sour cream and mayo), lemon juice, prepared horseradish, ketchup, parsley, hot sauce, salt, and pepper.​

2. Stir until smooth, then taste and adjust with more lemon, horseradish, or hot sauce as you like.

3. Cover and chill until serving.

Serving and conclusion

Serve the crab and shrimp cakes hot with the creamy lemon sauce, extra lemon wedges, and a sprinkle of fresh parsley; they pair beautifully with salad, coleslaw, or roasted vegetables. With their crunchy exterior, delicate seafood center, and bright, tangy dipping sauce, these cakes bring restaurant-style elegance to your table using straightforward steps and familiar ingredients, making them a reliable choice whenever you want a special, crowd-pleasing seafood dish.