Shrimp and Crab Cakes

Crab cakes are good, but shrimp and crab cakes are even better. Packing two types of shellfish into one crispy, pan-fried patty is a genius way to get more flavor in every bite. Starting with real lump crabmeat and uncooked shrimp gives these seafood cakes great texture. Egg and mayonnaise hold everything together, with an outer coating of panko bread crumbs providing extra crunch. Serve them with a bright lemon dipping sauce as fancy appetizers or as a centerpiece for weeknight dinner. Leftover crab and shrimp cakes also make excellent sandwiches the next day.

Ingredients for Shrimp and Crab Cakes

• Binders: Egg, dry bread crumbs and mayonnaise hold these seafood cakes together. The fat and proteins in the egg and mayonnaise act like glue and give the mixture flavor, and the dry bread crumbs soak up extra liquid and even out the texture.
• Peppers: Sweet red and yellow peppers add a pop of color to the crab and shrimp cakes. They taste about the same, so it’s okay if you only have one color.
• Green onions: Green onions give the cakes even more color and a mild onion flavor. Store green onions in water like you would flowers, or wrap them in a damp paper towel to keep them fresh until you need them.
• Seasonings: The main seasonings are fresh parsley, salt, pepper and garlic powder. Freshly ground pepper has more complex notes than ground pepper.
• Lump crabmeat: For the most flavorful crab cakes, use fresh lump crabmeat. It doesn’t have to be the highest grade; regular lump or even backfin meat is fine because the smaller pieces mix more evenly into the binders. Drain the crabmeat well to avoid a soggy patty mixture.
• Uncooked shrimp: Raw shrimp cook quickly in a hot oiled skillet and distribute more juices throughout the cakes than precooked shrimp. The shrimp size doesn’t matter because you chop them so big pieces don’t break off as the cakes cook.
• Panko bread crumbs: Panko bread crumbs have a coarser, flakier texture than the standard dry bread crumbs used as a binder, so they’re the better choice for the outer coating. They also absorb less olive oil as they cook.
• Olive oil: You’ll need olive oil to fry the shrimp and crab cakes.
• Dipping sauce: Mayonnaise and sour cream make the dipping sauce thick and rich. Fresh parsley gives it an herbal note, while lemon zest and juice provide a tangy zing.

Directions

Step 1: Mix the patty ingredients

In a large bowl, combine the egg, dry bread crumbs, mayonnaise, red and yellow peppers, green onions, fresh parsley, salt, pepper and garlic powder. Fold in the flaked crabmeat and chopped shrimp.

Editor’s Tip: Stir together the patty ingredients until they’re just evenly distributed. If overmixed, shrimp crab cakes might fall apart while they cook.

Step 2: Form the patties

Shape the shrimp and crab mixture into 12 patties. Coat each patty with panko bread crumbs.

Editor’s Tip: If the seafood patties feel too loose, arrange them in a single layer on a tray and refrigerate them for at least 30 minutes before you coat them with panko. The cold helps the patties firm up and limits the moisture.

Step 3: Cook the cakes

In a large skillet over medium heat, cook the shrimp and crab cakes in the olive oil in batches until the exterior is golden brown, three to four minutes on each side.

Editor’s Tip: Leave the cakes untouched as they cook and wait to flip them until the underside is golden. Move them around in the pan, and they might crumble apart.

Step 4: Mix the sauce

Meanwhile, in a small bowl, combine the mayonnaise, sour cream, fresh parsley, lemon zest and lemon juice. Serve the dipping sauce with the shrimp and crab cakes and, if desired, with lemon wedges and additional minced fresh parsley.

JOSH RINK FOR TASTE OF HOME

Shrimp and Crab Cake Variations

• Replace the mayonnaise: Plain Greek yogurt will add more zip to the crab cakes. You can also use yogurt instead of mayo in the dipping sauce.
• Add more flavor: Instead of garlic powder, roast garlic for a mellow creaminess with a bit of binding power. Replace 1 tablespoon of the sweet peppers with minced chile for some spiciness. A teaspoon of Dijon mustard and a pinch of cayenne pepper enhance the cakes without distracting from the shrimp and crab. And rather than parsley, mix more strongly flavored herbs like dill or chives into the dipping sauce.
• Bake them: Once you’ve coated the patties in panko, spread them out on a lightly greased baking sheet and lightly spray the tops with cooking spray. Make sure there’s room between the shrimp and crab cakes, so they cook evenly. Bake them at 400°F for about 15 minutes or until the exteriors are golden brown.

How to Store Shrimp and Crab Cakes

Let the shrimp and crab cakes cool completely, then store them in an airtight container in the refrigerator. To keep them from sticking to one another, place them in a single layer in a wide, shallow container or separate them with parchment. Refrigerate the dipping sauce in a separate, tightly sealed container.

How long do shrimp and crab cakes last?

Leftover shrimp and crab cakes last up to four days in the refrigerator. Expect them to lose their crispness as they sit. The refrigerated dipping sauce also lasts for three to four days. Its flavor becomes stronger during that time.

Can you freeze shrimp and crab cakes?

Baked shrimp and crab cakes freeze well. Lay them on a baking sheet without overlapping, and put them in the freezer until they’re firm. Then stack them, separated by wax paper, in a freezer-safe container and return them to the freezer. Eat the patties within three months.

How do you reheat shrimp and crab cakes?

When reheating shrimp and crab cakes, you want to restore that crispy exterior. Reheat refrigerated patties in an oiled skillet over medium-low heat, or in a 325° oven on an oil-coated baking sheet until warmed through. Reheat frozen patties directly from the freezer. They’ll take a little longer to warm up than the fridge-cold cakes.

Shrimp and Crab Cake Tips

JOSH RINK FOR TASTE OF HOME

What’s the best way to clean and devein shrimp?

Thaw frozen shrimp before you try to clean them. Once they’re pliable, remove the head (if intact) and then go after the body shell. “E-Z peel” shrimp have a slitted back shell that makes it easy to clean the shrimp. Simply fan open the shell until you can grip the flesh with the fingers of one hand, and then peel off the shell from head to tail with the other hand. When there’s no back slit, fan out the shell from the leg side and grasp the back ridge to pull it off. If you spot a dark vein down the back, sneak a paring knife tip in just deep enough to pinch the vein and pull it out.

What should you serve with shrimp and crab cakes?

Serve shrimp and crab cakes with just their dipping sauce as an appetizer. Pickled vegetables or vinegar coleslaw makes a tangy counterpart. For a sweeter one, set out peach mango salsa and crispy tortilla chips or alternate the seafood cakes with grilled pineapple rings on the serving platter. Place the cakes on a bed of mixed greens and sliced cucumbers tossed with a dab of the dipping sauce as a light lunch. To make them the stars of an evening meal, rest two cakes on a mound of creamy polenta, next to a portion of lemon-pepper broccoli.