Crab Shrimp Cakes Coastal Blend

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A Little About This Recipe

The cakes that everyone knows as crab are almost royal compared to these tender looking delights, and that’s a fact. That’s why they are high in protein, not dry, high in chew factor, and still a quite frugal use of shrimp as seasoning and a stretch to crabs. Herewith, the flavours of the seafood are, by far, the sweetest. Each bite is underscored by lemon, nuts from the fried ingredients in breadcrumbs, and aromatic herbs. Just think of a body firm or a gastronomic ecstasy with air pockets and moist, lemony crumbs with the rest of the taste.

Why This Recipe Is Special

Everybody has his or her own opinion depending on what they assume the best recipe is. Often, I witness family traditions who all prefer the crab cakes from a given mediator, people eat one..MixedReality, I have tried about a dozen crab cakes, and it is a crab cake to which I seem loyal because my recipe does not turn fishy with a cap of seasoning; they only allow the pure taste of meat. Besides whatever anybody does, they work in as well as any other recipe being dressed up or divine being served with a quick lemon squeeze and a salad.

Why You’ll Love This Recipe

• And full of flavour, sweet crab, juicy shrimp, herbs with a dash of spice make each bite a thrill.
• Golden crisp outside-Pan-fried to perfection with that alluring crunch.
• Approachable and easy, simple steps, no fancy techniques required.
• Flexible- Make little appetiser-sized cakes or huge patties for sandwiches.
• Make-ahead friendly-prepare and refrigerate, then cook only before serving it.

Tools You’ll Need

Don’t worry—you don’t need a professional kitchen setup. Here’s what helps:

• Mixing bowl-Big enough to gently fold everything together without crushing the crab.
• Sharp knife-To chop shrimps into very tiny, soft pieces.
• Cutting board-Sturdy surface for shrimp and herbs.
• Measuring cups and spoons- Because it matters, especially with breadcrumbs and mayo.
• Skillet (nonstick or cast iron)-For frying up those cakes to golden brown perfection.
• Spatula-So wide and sturdy that flipping the cakes feels less intimidating.
• Plate with paper towels- To dry excess oil and maintain the crispness in the cakes.

Ingredients

(Makes about eight medium cakes – serves 4)

• 8 oz (225 g) lump crab meat – Fresh if you can, but canned or refrigerated works too.
• 8 oz (225 g) raw shrimp, peeled and deveined – Chopped into small bits.
• 1 large egg – The glue that holds everything together.
• 1/3 cup (80 g) mayonnaise – Creaminess and moisture.
• 1 tsp Dijon mustard – A little tangy bite.
• 1 tsp Worcestershire sauce – Deepens the flavour.
• 1 garlic clove, minced – Just a touch for savoury depth.
• 1/4 cup (30 g) finely diced onion or scallion – Freshness and crunch.
• 2 tbsp (10 g) fresh parsley, chopped – Bright and herby.
• 1 tsp Old Bay seasoning (or paprika + celery salt mix) – That classic coastal flavour.
• 1 cup (60 g) breadcrumbs (panko preferred) – For texture and binding.
• Salt and black pepper – To taste.
• 2 tbsp (30 ml) oil (olive or neutral) – For pan-frying.
• Lemon wedges – For serving.

Step-by-Step Instructions

1. Prep the shrimp
2. Slice your fresh shrimp into little pieces, about the size of a pea. Don’t puree them, but rather have some little pieces for texture.
3. To mix the wet ingredients, in your mixing bowl, pour and add the egg, mayo, mustard, Worcestershire, garlic, onion, parsley, and Old Bay. This is your flavour base.
4. Incorporate the seafood
5. Gently fold in the crab and shrimp, but do not smash them. It is very delicate – you don’t want to crush the crab into mush.
6. Bind with bread crumbs.
7. Butter the breadcrumbs so that they just hold the mixture as though it is too wet, you can always add a little bit more to make it feel wet and salt if too dry and with a splash of mayonnaise.
8. Shape the cakes
9. With clean hands, mould eight patties of approximately 1/2 inch (1.25 cm) thick. Place them on a plate and chill in the fridge for 20-30 minutes. (This step helps them come together when frying!)
10. Cook until golden
11. Heat oil in a skillet over medium heat. Fry the cakes 3-4 minutes on each side until golden brown and crisp. Flip gently with your spatula-do not rush.
12. Drain and serve
13. Transfer to a plate lined with paper towels. Serve immediately, with either lemon wedges, tartar sauce, or a creamy remoulade.

Serving Ideas

• Stack them onto a toasted brioche bun with some lettuce, tomato, and a smear of spicy mayo.
• Serve as a small bite, cocktail style, with toothpicks.
• Pair with a fresh salad or roasted veggies for a lighter dinner.
• Go Southern style with coleslaw and hushpuppies on the side.

Variations & Customizations

• Spicy kick – Add diced jalapeños or a dash of cayenne.
• Herb swap – Try cilantro or dill instead of parsley.
• Gluten-free – Use almond flour or gluten-free breadcrumbs.
• Cheesy twist – Mix in a little shredded Parmesan for depth.

Storage & Make-Ahead

• Make-ahead – Form the patties and refrigerate (uncooked) for up to 24 hours.
• Cooked cakes – Store in an airtight container in the fridge for 2–3 days. Reheat in a skillet or oven to keep them crisp.
• Freezer-friendly – Freeze uncooked cakes on a tray, then store in a freezer bag for up to 2 months. Cook directly from frozen—just add a couple of minutes to the frying time.

Pro Tips & Mistakes to Avoid

• Chill before frying – It makes all the difference in keeping them from falling apart.
• Don’t overmix – Gentle folding preserves those big chunks of crab.
• Use medium heat – Too high and they’ll burn before cooking through; too low and they’ll turn soggy.
• Test one cake first – Fry a small one to check seasoning and texture.

Recipe Details

• Yield: 8 medium cakes (4 servings)
• Prep Time: 20 minutes (+20 minutes chilling)
• Cook Time: 10 minutes
• Total Time: 50 minutes

Nutrition (per serving, two cakes):

• Calories: ~280
• Protein: 22 g
• Fat: 14 g
• Carbs: 15 g
• Fibre: 1 g
• Sodium: 540 mg

Final Thoughts

The cakes made with crab meat and shrimp, from those little bites that sound like a trip to your private beach estate without so much as a trip outside your kitchen. These cakes are crispy, tender, and flavorful for such an easy weeknight dinner or a special celebration.