Shrimp & Crab Cake – Lump crab is mixed with pieces of shrimp and breadcrumbs and pan fried to make a yummy little cake. Serve it with homemade garlic aioli.
Along with tons of fresh fruit, summer brings with it some delicious seafood. I don’t necessarily think fish is only good in the summer. But it is super light and refreshing, which makes it perfect food for those hot, muggy days.
Coincidentally, the next two recipes you’ll see on the blog are shrimp recipes. I loooove shrimp. But it can get boring to make. Not today! For today’s recipe, I’ve added some to crab cakes to give them more texture and a little sweetness.
I present to you my Shrimp & Crab Cakes!
How are these cakes made?
Shrimp & crab cakes are super simple to make. All you gotta do is mix all the ingredients together, form the mixture into patties, and then fry them in some canola oil until perfectly browned. The bread crumbs in the mixture ensure that the exterior is nice and crispy. They are then served with a tangy garlic lemon aioli to really set them off.
Garlic Lemon Aioli
Aioli is just a fancy name for mayo. My version is made with mayo and lemon juice and garlic. I’ve also added a little paprika to really set it off.
Tips & Tricks
- Delicately fold in the crab into the rest of the mixture so that you get lumps of crabs in the cakes instead of shreds.
- Be very careful when flipping the crab cakes in the sauté pan of hot oil so that they don’t fall apart. I use a metal spatula, which is great for flipping delicate things like these shrimp & crab cakes.
- You can make the patties and the aioli ahead of time, up to 24 hours before. But I don’t suggest frying until right before eating. You can fry a couple hours before and keep warm in the oven, if absolutely necessary.
Shrimp & Crab Cake
For the cakes:
- 1½ cups panko bread crumbs
- 1 large egg
- ¼ cup mayo
- ¼ cup diced red onion
- 2 teaspoons Dijon mustard
- 1 teaspoon Old Bay Seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon cayenne pepper
- ½ teaspoon salt
- ½ pound shrimp diced in pieces
- ½ pound lump crab meat
- ½ cup canola oil
For the garlic aioli:
- 1 cup mayo
- zest of one medium lemon
- 2 tablespoons fresh lemon juice
- 1 clove garlic minced
- ⅛ teaspoon paprika
- salt and pepper to taste
- Mix egg, panko, mayo, onion, Dijon, Old Bay, garlic powder, onion powder, cayenne, and salt in a large bowl until combined. Fold in lump grab and shrimp pieces. Form into 12 medium patties (about ¼ cup of mix each) and place onto a plate. Cover with plastic an refrigerate for 30 mins.
- When patties have chilled, add canola oil in skillet and heat over medium heat. Once the oil is hot, add 4-6 patties to the pan and fry on one side for 4 minutes or until deep golden brown. Flip and cook for another 4 minutes. Remove from oil and place on paper towel to drain extra oil.
- Whisk aioli ingredients together in a small bowl. Serve with fried crab cakes.