Crab Shrimp Cakes Coastal Blend (Print Version)
Tender crab and shrimp patties pan-fried with aromatics, herbs, and coastal flavors. Served with zesty tartar sauce.
# Ingredients:
→ Seafood
01 -
8 ounces lump crab meat, shells removed
02 -
8 ounces shrimp, peeled, deveined, finely chopped
→ Binders and Coating
03 -
1/2 cup panko bread crumbs
04 -
1/4 cup mayonnaise
05 -
1 large egg
06 -
2 tablespoons all-purpose flour, for dredging
→ Aromatics and Vegetables
07 -
2 green onions, finely chopped
08 -
1 small red bell pepper, finely chopped
09 -
2 tablespoons fresh parsley, chopped
→ Seasonings
10 -
1 tablespoon Dijon mustard
11 -
1 tablespoon Worcestershire sauce
12 -
1 teaspoon Old Bay seasoning
13 -
1/2 teaspoon garlic powder
14 -
Salt and pepper to taste
→ Tartar Sauce
15 -
1/4 cup mayonnaise
16 -
1 tablespoon lemon juice
17 -
1 tablespoon capers, chopped
18 -
1 tablespoon dill pickle, finely chopped
19 -
1 teaspoon Dijon mustard
20 -
1 teaspoon fresh dill, chopped (optional)
21 -
Salt and pepper to taste
→ For Cooking
22 -
Olive oil, as needed for frying
→ For Serving
23 -
Lemon wedges
# Steps:
01 -
In a large bowl, gently blend lump crab meat, chopped shrimp, panko bread crumbs, 1/4 cup mayonnaise, egg, green onions, red bell pepper, parsley, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and garlic powder. Carefully fold to retain seafood pieces. Season with salt and pepper to preference.
02 -
Shape the mixture into 8 to 10 patties approximately 0.6 inch thick. Place on a parchment-lined baking sheet and chill for at least 30 minutes to allow mixture to firm.
03 -
In a small bowl, mix 1/4 cup mayonnaise, lemon juice, chopped capers, chopped dill pickle, Dijon mustard, and dill if using. Season with salt and pepper. Cover and refrigerate until ready to serve.
04 -
Add olive oil to a large skillet over medium-high heat. Lightly dredge patties in flour, tapping off excess. Fry in batches, 3 to 4 minutes per side, until golden and fully cooked. Avoid crowding pan; replenish oil as needed.
05 -
Transfer finished patties to paper towel–lined plate to remove excess oil. Serve warm with tartar sauce and lemon wedges. Pair with green salad or roasted vegetables if desired.
# Notes:
01 -
Chilling the formed patties before cooking helps them hold their shape and prevents crumbling during frying.