Shrimp and Crab Cakes

Total Time Prep: 15 min. Cook: 10 min./ batch
Yield 6 servings
Test Kitchen Approved
The bold flavor and crispy panko coating of shrimp and crab cakes make them the perfect partner for a zesty lemon dipping sauce.

Ingredients

  • 1 large egg, beaten
  • 1/4 cup dry bread crumbs
  • 1/4 cup mayonnaise
  • 2 tablespoons finely chopped sweet red pepper
  • 2 tablespoons finely chopped sweet yellow pepper
  • 3 green onions, finely minced
  • 1 tablespoon minced fresh parsley
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1/2 pound lump crabmeat, drained
  • 1/2 pound uncooked shrimp, peeled, deveined and finely chopped
  • 1/2 cup panko bread crumbs
  • 1/4 cup olive oil
  • LEMONY DIPPING SAUCE:
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tablespoons minced fresh parsley
  • 2 teaspoons grated lemon zest
  • 2 teaspoons lemon juice
  • Lemon wedges, optional

Directions

  1. In a large bowl, combine the first 10 ingredients. Fold in crab and shrimp. Shape into 12 patties; coat with panko bread crumbs.
  2. In a large skillet over medium heat, cook crab cakes in oil in batches until golden brown, 3-4 minutes on each side.
  3. Meanwhile, in a small bowl, combine the sauce ingredients. Serve sauce with crab cakes and if desired, lemon wedges and additional minced fresh parsley.

Nutrition Facts

2 cakes with 2 tablespoons sauce: 355 calories, 26g fat (5g saturated fat), 143mg cholesterol, 462mg sodium, 11g carbohydrate (4g sugars, 1g fiber), 18g protein.

The addition of shrimp gives crab cakes a new flavor. Using panko instead of flour makes the prep easier, plus the cakes stay together without tasting doughy. I love these crab cakes served with mango salsa! —Regina Reynolds, Struthers, Ohio
Recipe Creator

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