Seafood Cakes
Elevate your seafood game with these luxurious, golden-brown Seafood Cakes, packed with succulent shrimp and tender lump crabmeat for a truly indulgent bite. Perfectly seasoned with Old Bay, Dijon mustard, and a hint of zesty lemon, these patties are brought together with panko breadcrumbs for a light and crispy texture. Fresh green onions and parsley add an aromatic brightness, while a quick chill in the fridge ensures the cakes hold their shape beautifully. Pan-fried to perfection in just minutes, these seafood cakes are as easy to make as they are delicious. Serve them warm with a squeeze of lemon for a crowd-pleasing appetizer or a light, flavorful main dish. Whether you're hosting a dinner party or craving something special, this Seafood Cakes recipe is your ticket to effortless coastal elegance!
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Recipe Information
Ingredients
- 200 grams raw shrimp, peeled and deveined
- 200 grams lump crabmeat
- 100 grams panko breadcrumbs
- 60 grams mayonnaise
- 1 tablespoon Dijon mustard
- 3 stalks green onions, finely chopped
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon lemon zest
- 1 egg, beaten
- 1 teaspoon old bay seasoning
- 0.5 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 3 tablespoons vegetable oil
- 1 whole lemon wedges (for serving)
Instructions
Roughly chop the shrimp and set aside. Pick through the crabmeat to remove any shell fragments.
In a large mixing bowl, combine the chopped shrimp, crabmeat, breadcrumbs, mayonnaise, Dijon mustard, green onions, parsley, lemon zest, beaten egg, old bay seasoning, garlic powder, salt, and black pepper. Mix gently until evenly combined.
Form the mixture into 8 equal-sized patties, about 2.5 inches in diameter. Place the patties on a parchment-lined baking sheet and refrigerate for 15 minutes to help them firm up.
Heat the vegetable oil in a large skillet over medium heat. Once hot, add the seafood cakes in batches, being careful not to overcrowd the pan.
Cook the seafood cakes for 3-4 minutes per side, or until golden brown and cooked through.
Transfer the cooked cakes to a plate lined with paper towels to drain excess oil.
Serve the seafood cakes warm with lemon wedges on the side. Enjoy!
Nutrition Facts
Calories |
1714 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.6 g | 126% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 728 mg | 243% | |
| Sodium | 4989 mg | 217% | |
| Total Carbohydrate | 110.2 g | 40% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 14.4 g | ||
| Protein | 111.0 g | 222% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 467 mg | 36% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 1754 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
