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Shrimp & Crab Cake

Servings: 12 medium cakes


For the cakes:

  • 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
  • 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.