Crab and Shrimp Cakes

Crab cakes are an all time favorite around my house. Shrimp are another favorite. We eat shrimp in many, many different ways. I had only a little bit of both shrimp and crab left, with not enough of either to make a meal for the two of us. So I did what I always do, and combined them. I served them over some leftover rice and sauteed vegetables and then topped them with my herbed tomato vinaigrette. The Queen would be so proud. I used up so many of my leftovers , not just for one meal, but for two.

The only difference between these seafood cakes and other crab cakes is the blending of both the crab and the shrimp.

Crab and Shrimp Cakes

1/2 lb shrimp, peeled and devained

1/2 lb lump crab

1-2 jalapenos, seeded

1/4 red bell pepper

1 cup flour

3/4 cup bread crumbs

3 TBSP lime juice

3/4 cup mayonnaise

1/4 cup cilantro

1-2 cups vegetable oil for cooking

I added all the bigger ingredients first, and pulsed them in the food processor. Then I added the flour, bread crumbs, mayonnaise and lime juice and pulsed everything together again until it was well blended. It doesn’t have to be completely diced, just well blended. In fact, I much prefer the rustic version to the “perfect” version.

Once everything is blended together, shape the crab mix into patties and flatten them out. Place them on wax paper and let them set in the refrigerator for at least 30 minutes before cooking.

When ready to cook, heat the oil in a deep skillet, to about 350* F or about 170* C. When the oil is hot, carefully place the cakes into the hot oil and cook for about 3 minutes per side, or until golden brown and a light crust has formed.

You can make these crab and shrimp cakes any size you like and can enjoy them as an appetizer or as a meal. This time, I served them over rice and vegetables. But I made enough for two meals’ worth. The next time I served them on top of a salad. I also used up some of my leftovers from our feast on the 4th A Feast for theΒ 4th for the salad. Since I was serving seafood, I served it with a cool, crisp chardonnay on the side to make for a perfectly simply and delicious summer meal.

Stay cool, stay well and stay safe Everyone. ‘Til next time.

Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

6 thoughts on “Crab and Shrimp Cakes”

  1. Hey Jeanne! Mickey here! Have you tried any of your receipts Gulten Free? Like Crab/Shrimp cakes would it change the flavor? Drop a line when you can! Hope all is well in your world. Mickey

    Sent from my iPhone

    >

    Liked by 1 person

    1. Hey Mick, I have not, but you could easily make them gluten free. It shouldn’t change the taste much at all, if any. I am not all that familiar with gluten free cooking, but I have done some. It’s not that much different than non-gluten free baking or cooking. Just a few different ingredients. πŸ™‚

      Like

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