Gourmet Crab and Shrimp Cakes

Why You’ll Love This Recipe

I love this recipe because it’s both elegant and approachable. The cakes are packed with fresh seafood, aromatic veggies, and bold seasoning, giving each bite a balanced mix of flavor and texture. They’re crisp on the outside, tender on the inside, and great with a squeeze of lemon or a creamy dipping sauce. I can serve them as a main course or make them smaller for appetizers.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1/2 pound crab meat, drained and flaked

• 1/2 pound shrimp, peeled, deveined, and chopped

• 1/2 cup breadcrumbs

• 1/4 cup finely chopped green onions

• 1/4 cup finely chopped red bell pepper

• 1/4 cup mayonnaise

• 1 tablespoon Dijon mustard

• 1 tablespoon lemon juice

• 1 large egg, beaten

• 2 cloves garlic, minced

• 1 teaspoon Old Bay seasoning

• Salt and pepper, to taste

• 2 tablespoons olive oil

Directions

1. Mix the base:
   I combine the crab meat, chopped shrimp, breadcrumbs, green onions, red bell pepper, mayonnaise, Dijon mustard, lemon juice, beaten egg, garlic, and Old Bay seasoning in a large bowl. I stir everything together gently so the crab doesn’t break up too much.

2. Season and shape:
   I add salt and pepper to taste, then shape the mixture into 6 patties about 1/2 inch thick. If the mixture feels too loose, I add a bit more breadcrumbs until it holds together.

3. Heat the skillet:
   I heat the olive oil in a large skillet over medium heat until it shimmers.

4. Cook the cakes:
   I place the patties in the skillet and cook them for 4 to 5 minutes on each side, or until they’re golden brown and crisp outside, and fully cooked inside.

5. Finish and serve:
   I transfer the cakes to a plate lined with paper towels to absorb any excess oil. I serve them warm with lemon wedges and a mild dipping sauce—like tartar or garlic aioli.

Servings and timing

This recipe makes 6 crab and shrimp cakes.
Prep time: 20 minutes
Cook time: 10 minutes
Total time: 30 minutes
Each cake has approximately 220 calories, making them filling without being too heavy.

Variations

When I want a different twist, I swap the red bell pepper for finely diced celery or add a pinch of cayenne for heat. Sometimes I use panko instead of regular breadcrumbs for extra crunch. I’ve also shaped the mixture into mini cakes or balls and baked them for a lighter version.

Storage/Reheating

I store leftover cakes in an airtight container in the fridge for up to 3 days. To reheat, I place them in a skillet over medium heat until warmed through and re-crisped. They also reheat well in an air fryer. I avoid the microwave since it can make them soggy.

FAQs

Can I use canned crab or pre-cooked shrimp?

Yes, I’ve made this with canned crab and pre-cooked shrimp. I just make sure to drain and pat everything dry so the mixture doesn’t get watery.

Can I bake these instead of frying?

Definitely. I brush the patties with a little oil and bake at 400°F for about 15–18 minutes, flipping halfway through, until golden and cooked through.

What dipping sauce goes best?

I love serving them with lemon garlic aioli, tartar sauce, or even a light sriracha mayo for some kick. A drizzle of hot honey is also delicious for something unexpected.

Can I make these ahead of time?

Yes, I prep and shape the cakes ahead of time and store them in the fridge (uncooked) for up to 24 hours before frying.

What should I serve with crab and shrimp cakes?

I usually serve them with a light salad, roasted veggies, or rice. For appetizers, I make smaller cakes and serve them with toothpicks and dipping sauces.

Conclusion

These Gourmet Crab and Shrimp Cakes are a delicious way to bring seafood to the table with ease. They’re crisp, flavorful, and always feel like a treat. Whether I’m cooking for my family or making something special for guests, this recipe delivers every time.