Linda's Crab and Shrimp Cakes recipe

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Ingredients

1 ½ cups Italian-style bread crumbs
1 cup mayonnaise
2 eggs
2 teaspoons dill mustard
2 teaspoons capers with brine
½ lemon, juiced
1 teaspoon Worcestershire sauce
1 teaspoon dried dill
1 teaspoon Creole seasoning
1 teaspoon minced garlic
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon garlic powder
3 (4.25 ounce) cans white crabmeat, drained
1 (4 ounce) can tiny shrimp, drained
2 tablespoons canola oil, or as needed

Nutrition Info

522.9 calories
carbohydrate: 22.8 g
cholesterol: 153.7 mg
fat: 37.9 g
fiber: 1.2 g
protein: 22.9 g
saturatedFat: 5.4 g
servingSize: -
sodium: 1241.1 mg
sugar: 1.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine bread crumbs, mayonnaise, eggs, mustard, capers and brine, lemon juice, Worcestershire sauce, dill, Creole seasoning, garlic, salt, pepper, and garlic powder in a bowl, mix until well combined.

  2. Combine crabmeat and shrimp in a small bowl. Fold into the mayonnaise mixture until well blended. Cover and refrigerate for 30 minutes.

  3. Remove from the refrigerator and form into 12 patties.

  4. Heat oil in a large skillet over medium-high heat. Cook seafood patties in batches in the hot oil, until browned, 5 to 6 minutes per side. Transfer to a paper towel-lined plate and repeat with remaining patties, adding more oil if needed.

Recipe Yield

12 seafood cakes

Recipe Note

Flavorful seafood cakes made with crab and shrimp. Serve with a lemon-dill aioli.

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