Shrimp Stuffed Crab Cakes
Shrimp Stuffed Crab Cakes are crispy, golden patties filled with tender crab, juicy shrimp, herbs, and spices—pan-seared to perfection and perfect for any seafood lover.
Ingredients
- 1 lb crab meat drained and picked over for shells
- ½ lb shrimp peeled, deveined, and finely chopped
- ½ cup breadcrumbs
- ¼ cup mayonnaise
- 1 large egg
- 2 tablespoons Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Old Bay seasoning
- 2 tablespoons fresh parsley chopped
- 2 teaspoons lemon juice
- Salt and pepper to taste
- 2 tablespoons butter for cooking
Instructions
- In a large bowl, gently mix crab meat and chopped shrimp. Keep crab in larger flakes for better texture.
- Stir in breadcrumbs, mayo, egg, Dijon, Worcestershire, Old Bay, parsley, lemon juice, salt, and pepper. Mix until just combined and moist.
- Form into 6–8 patties, about 1 inch thick. Chill in the fridge for 15–20 minutes to firm up.
- Melt butter in a skillet over medium heat. Cook crab cakes 3–4 minutes per side until golden brown and cooked through.
- Place on paper towels to drain. Serve warm with tartar sauce, lemon aioli, or a squeeze of lemon.