These Gourmet Crab and Shrimp Cakes turn an everyday dinner into something a little special while still being easy to pull together. Crispy on the outside, tender on the inside, and full of familiar coastal flavors, they are great for sharing around the table with family or serving as an elegant appetizer for guests. By combining sweet crab with succulent shrimp, you get a multi-dimensional seafood experience that feels far more expensive than it is to make.
Why You’ll Love This Recipe
- Dual Protein Power – The combination of flaked crab and chopped shrimp provides a superior texture and a richer seafood flavor than traditional single-protein cakes.
- Rapid Gourmet Results – From start to finish, you can have a high-end, restaurant-quality meal on the table in just 30 minutes.
- Perfectly Balanced Aromatics – Red bell peppers and green onions provide a subtle sweetness and crunch that complements the savory Old Bay seasoning.
- Low-Calorie Elegance – At only 220 calories per cake, these are a light yet satisfying option that fits perfectly into a health-conscious lifestyle.
- Minimal Filler – This recipe prioritizes fresh seafood, using just enough breadcrumbs and egg to bind the cakes without masking the delicate flavor of the crab.
- Versatile Serving – These cakes work equally well as a main course, a sophisticated salad topper, or miniature “sliders” for a party.
Ingredients You’ll Need
The Seafood Stars
- 1/2 pound Crab Meat – Drained and flaked; use “lump” for big bites or “claw” for a deeper, sweeter flavor.
- 1/2 pound Shrimp – Peeled, deveined, and finely chopped; the raw shrimp acts as a natural binder as it cooks.
The Binder and Aromatics
- 1/2 cup Breadcrumbs – Provides the structure; use Panko for a crispier exterior or traditional crumbs for a softer bite.
- 1/4 cup Green Onions – Finely chopped to add a mild, peppery bite.
- 1/4 cup Red Bell Pepper – Finely chopped for a pop of color and a subtle garden sweetness.
- 1 large Egg, beaten – The essential protein “glue” that keeps the cakes from falling apart in the pan.
The Seasoning Engine
- 1/4 cup Mayonnaise – Adds necessary moisture and a creamy mouthfeel to the interior.
- 1 tablespoon Dijon Mustard – Provides a sophisticated tang and a hint of spice.
- 1 tablespoon Lemon Juice – The acid that cuts through the richness of the seafood and mayo.
- 2 cloves Garlic, minced – Offers a savory backbone to the flavor profile.
- 1 teaspoon Old Bay Seasoning – The classic coastal blend of celery salt, spices, and paprika.
- Salt and Pepper – To taste; enhances all the individual components.
Step-by-Step Instructions
Mix the Base In a large mixing bowl, gently combine the crab meat, chopped shrimp, breadcrumbs, green onions, and red bell pepper. In a small separate well, whisk together the mayonnaise, Dijon, lemon juice, beaten egg, garlic, and Old Bay, then fold it into the seafood. Stir gently to avoid over-breaking the crab flakes.
Season and Shape Add salt and pepper to taste. Using your hands or a large scoop, shape the mixture into 6 patties, approximately 1/2 inch thick. Press them firmly enough to hold their shape, but avoid compacting them too much, which can lead to a dense texture.
Heat the Skillet Add 2 tablespoons of olive oil to a large skillet and place it over medium heat. Wait until the oil is shimmering but not smoking; the correct temperature is vital for achieving a golden crust without burning the delicate seafood.
Cook the Cakes Carefully place the patties in the hot skillet. Cook for 4 to 5 minutes per side. You are looking for a deep golden-brown exterior and an internal temperature that ensures the chopped shrimp is opaque and cooked through.
Finish and Serve Transfer the cooked cakes to a plate lined with paper towels to remove any excess oil. Serve them immediately while warm, garnished with fresh lemon wedges or a side of tartar sauce or remoulade.
Recipe Notes & Tips
- Shrimp Consistency – Chop the shrimp into roughly pea-sized pieces; if they are too large, the cakes may fall apart, but if they are too small, you lose the “pop” of the shrimp texture.
- Chilling Strategy – If you have time, let the shaped patties rest in the refrigerator for 20 minutes before frying. This helps the breadcrumbs hydrate and makes the cakes much easier to flip.
- Crab Quality – Always double-check your crab meat for small bits of shell before mixing, even if it’s “premium” grade.
- Non-Stick vs. Cast Iron – A non-stick skillet is safest for beginners to ensure the delicate cakes don’t tear, but cast iron will provide a superior, darker crust.
- Freshness Hack – Zest the lemon before you juice it and add the zest to the batter for an extra-bright citrus punch.
Nutritional Information
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Servings: 6 cakes
- Calories: 220 kcal per cake
Ideal Occasions
- Romantic Date Night – These feel fancy and expensive but are stress-free enough to keep the focus on your guest.
- Summer Brunch – Serve with a poached egg and hollandaise sauce for a world-class “Seafood Benedict.”
- Lighter Weeknight Dinner – Paired with a side of greens, these offer a healthy, protein-forward meal that doesn’t feel like “diet food.”
- Holiday Appetizer – Shape the mixture into 12 smaller “mini-cakes” for the perfect bite-sized party hors d’oeuvre.
Creative Variations to Try
- Asian-Style Cakes – Swap the Old Bay and Dijon for ginger, soy sauce, and a dash of sriracha; serve with a sweet chili dipping sauce.
- Panko-Crusted – After shaping the patties, dredge them in extra panko breadcrumbs before frying for a “shaggy,” ultra-crunchy crust.
- Spicy Jalapeño – Replace the red bell pepper with finely diced jalapeño for a heat-forward version.
- Herb-Loaded – Add 2 tablespoons of fresh chopped dill or tarragon for a more floral, herbaceous profile.
Why This Recipe Works
The culinary success of these cakes relies on the interlocking of proteins. While the egg provides the initial bond, the chopped raw shrimp releases its own proteins as it hits the hot pan, creating a secondary “web” that holds the flaky crab meat in place. The mayonnaise and mustard act as a buffer, preventing the seafood from drying out under the direct heat of the skillet. At 220 calories, the dish is highly efficient, delivering significant protein with very little saturated fat, making it a “gourmet” choice that supports a balanced diet.
