Crab Cakes With Shrimp
Crab cakes with shrimp feature tender seafood combined with bold flavors like Dijon mustard and Worcestershire, perfect for elegant gatherings or casual seafood lovers.
Ingredients
Instructions
- Pick over the crab meat to remove any cartilage or shell. Leave the lumps as large as possible.
- Shell and devein the shrimp. Put the shrimp in a food processor or blender and add the egg, heavy cream, salt, and pepper.
- Blend as finely as possible.
- Pour and scrape the mixture into a mixing bowl.
- Add the crab meat, chopped green onions, Dijon mustard, Worcestershire sauce, and Tabasco sauce.
- Gently but thoroughly blend the mixture.
- Shape the mixture into 10 cakes.
- Heat 2 tablespoons of vegetable oil in a nonstick skillet and add the cakes, several at a time.
- Cook over medium heat about 3 minutes on each side or until golden brown.
- Serve with Parsley Butter.
- Refrigerate the cakes when you first make them to get them good and cold before cooking.
Tips & Substitutions
For best results, keep the crab meat lumps intact to enhance the texture of the crab cakes. If you don't have Dijon mustard, yellow mustard can work as a substitute, though it will alter the flavor slightly. Ensure your mixture is cold before shaping the cakes to help them hold together during cooking. You can add a touch of lemon zest for extra brightness.
Serving Suggestions
Serve these crab cakes with a drizzle of the Parsley Butter Sauce for added flavor. They pair wonderfully with a light salad or coleslaw on the side. For a complete meal, consider serving with Mary Hunsaker'S Dip for a creamy contrast or alongside a refreshing cucumber salad to balance the richness of the cakes.
Storage & Reheating
Store leftover crab cakes in an airtight container in the refrigerator for up to 2 days. To reheat, place them in a preheated oven at 350°F for about 10-15 minutes until warmed through, or pan-fry them briefly in a little oil to maintain their crispiness.
Nutrition & Diet Analysis (per serving)
Each serving of Crab Cakes With Shrimp contains roughly 252 calories, with 4g protein, 39g carbohydrates, and 10g fat. It is an excellent source of vitamin A (25% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 950mg per serving (41% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned crab meat for this recipe?
Yes, you can use canned crab meat, but make sure to select high-quality, lump crab meat for the best flavor and texture. Drain it well and gently fold it into the mixture to avoid breaking it apart.
What type of shrimp should I use?
Use fresh or frozen shrimp, preferably large shrimp for better texture. If using frozen, ensure they are thawed and deveined before processing. Larger shrimp will give more bite and enhance the overall dish.
Can I make these crab cakes ahead of time?
Absolutely! You can prepare the crab cakes and refrigerate them for up to 24 hours before cooking. This not only saves time but also helps the flavors meld together. Just ensure they are well chilled to keep their shape when frying.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).