Description
Delicious seafood crab cakes stuffed with juicy shrimp, lightly seasoned and pan-fried until golden brown. Crispy on the outside and tender on the inside, these cakes are perfect as an appetizer or main dish.
Ingredients
- 1 lb lump crab meat
- 1/2 lb shrimp, peeled, deveined, and chopped
- 1/2 cup breadcrumbs
- 1/4 cup mayonnaise
- 1 egg
- 2 tbsp Dijon mustard
- 1 tbsp lemon juice
- 2 tbsp fresh parsley, chopped
- 2 green onions, finely chopped
- 2 cloves garlic, minced
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil (for frying)
Instructions
- In a skillet, lightly cook the chopped shrimp for 2–3 minutes until just opaque. Let cool.
- In a large bowl, combine crab meat, cooked shrimp, breadcrumbs, mayonnaise, egg, Dijon mustard, and lemon juice.
- Add parsley, green onions, garlic, paprika, salt, and pepper. Mix gently to avoid breaking up the crab too much.
- Form the mixture into patties and place on a tray.
- Refrigerate for at least 20 minutes to help them hold shape.
- Heat olive oil in a skillet over medium heat.
- Cook crab cakes for 3–4 minutes per side until golden brown and heated through.
- Remove and drain on paper towels.
- Serve warm with lemon wedges or your favorite sauce.
Notes
- Use fresh lump crab meat for best flavor and texture.
- Chilling the patties helps prevent them from falling apart.
- Do not overmix to keep the crab chunks intact.
- Serve with tartar sauce, aioli, or a light salad.
- Can be baked at 375°F (190°C) for 15–18 minutes as a lighter option.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Pan-Frying
- Cuisine: American