Ingredients
– 8 ounces lump crab meat drained
– 4 ounces raw shrimp peeled and deveined
– 2/3 cup panko breadcrumbs
– 3 tablespoons mayonnaise
– 1/4 cup chopped green onions (green and white parts)
– 1 beaten egg
– 1 tablespoon fresh dill chopped
– 1 tablespoon lemon juice
– 1 tablespoon Dijon mustard
– 1/2 teaspoon Cajun seasoning
– 1/2 teaspoon Worcestershire sauce
– 1/4 teaspoon crushed red pepper flakes
– 1/2 teaspoon black pepper
– Pinch of salt
– 1/2 cup mayonnaise
– 1/2 tablespoon minced garlic
– 1/2 tablespoon fresh dill chopped
– 1 teaspoon lemon juice
– 1/4 teaspoon black pepper
– 1/4 teaspoon Cajun seasoning
Instructions
1-Finely chop the raw shrimp and drain the crab meat to remove any excess moisture.
2-In a large bowl, combine the crab, chopped shrimp, and all the cake ingredients. Mix gently until just combined, being careful not to overwork the mixture.
3-Shape the mixture into cakes aim for 6 three-inch ones or 12 smaller appetizer-sized and then refrigerate them to help them hold together.
4-For the aioli, simply mix all the aioli ingredients together and pop it in the fridge to chill.
5-Heat 2 tablespoons of vegetable oil in a skillet over medium heat. Cook the cakes in batches, about 3 at a time, for 3 minutes per side. Cover the pan during the last minute of each side to ensure everything cooks through.
6-Drain the cooked cakes on paper towels and serve them with the aioli, lemon wedges, and optionally over arugula for a fresh finish.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🦐 Finely chop shrimp to prevent cakes from breaking.
🍞 Use panko breadcrumbs for a crispy texture; regular breadcrumbs can substitute.
🍳 Cover pan while cooking to ensure shrimp cooks through and cakes stay moist.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 1 cake