THE RECIPE JOURNAL · Main Course
Savory Crab and Shrimp Cakes from Linda
These savory crab and shrimp cakes are packed with fresh seafood flavors and a hint of zesty seasoning. Perfect for a quick appetizer or a tasty main dish, they’re sure to impress your family and friends.
FROM THE KITCHEN • Savory Crab and Shrimp Cakes from Linda
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by mixing together the bread crumbs, mayonnaise, eggs, mustard, capers with some of their brine, lemon juice, Worcestershire sauce, dill, Creole seasoning, garlic, salt, pepper, and garlic powder in a bowl until everything is well combined. In a separate smaller bowl, gently combine the crabmeat and shrimp. Then fold the seafood mixture into the mayo mixture, being careful not to break up the crab too much. Cover the bowl and pop it in the fridge for about 30 minutes to let the flavors meld and the mixture firm up a bit.
02
Step 2
Once chilled, shape the mixture into about 12 patties. Heat some oil in a large skillet over medium-high heat. Cook the patties in batches, giving them about 5 to 6 minutes on each side until they're nicely browned and crispy. When done, transfer them to a plate lined with paper towels to soak up any extra oil. Add more oil to the pan if you need it as you cook the rest. Enjoy!
Why you’ll love it
These cakes combine the sweet flavors of crab and shrimp with a crunchy, golden crust. They are easy to make and perfect for a quick meal or a special occasion. The mix of seafood and herbs creates a delicious, satisfying bite every time.
How to serve
Serve with a tangy remoulade or tartar sauce for added zest. A simple side salad or steamed vegetables complement the seafood flavors well. These cakes also work great on a sandwich bun with lettuce and tomato.
Storage & leftovers
Store any leftovers in an airtight container in the refrigerator for up to two days. Reheat gently in a skillet or oven to keep the crust crispy. For longer storage, freeze the cakes individually before cooking and thaw before cooking.
