Spicy Crab Cakes with Shrimp
Elevate your seafood dinner game with these irresistible Spicy Crab Cakes with Shrimp—crispy, golden patties packed with tender crab meat, juicy shrimp, and a bold kick of seasoning. This easy-to-make recipe combines fresh ingredients like green onion, parsley, and a splash of lemon juice with the perfect hint of heat from cayenne pepper and hot sauce, creating a flavor profile that’s both zesty and satisfying. Whether you serve them as a main course or an impressive appetizer, these crab cakes deliver restaurant-quality results in just 30 minutes. Perfectly pan-fried to crunchy perfection, they pair beautifully with tartar sauce, garlic aioli, or a refreshing squeeze of lemon, making them a crowd-pleasing addition to any table.
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Recipe Information
Ingredients
- 8 ounces Crab meat (lump or claw, drained and picked over for shells)
- 4 ounces Raw shrimp (peeled, deveined, and finely chopped)
- 1 cup Breadcrumbs
- 0.25 cup Mayonnaise
- 1 piece Egg (large)
- 1 tablespoon Dijon mustard
- 1 teaspoon Hot sauce (e.g., sriracha or your favorite brand)
- 2 tablespoons Fresh parsley (chopped)
- 2 stalks Green onion (thinly sliced)
- 1 tablespoon Lemon juice (freshly squeezed)
- 0.25 teaspoon Cayenne pepper
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 3 tablespoons Vegetable oil (for frying)
Instructions
In a large mixing bowl, combine the crab meat, chopped shrimp, and breadcrumbs. Gently mix to combine without breaking up the crab meat too much.
In a separate small bowl, whisk together the mayonnaise, egg, Dijon mustard, hot sauce, parsley, green onion, lemon juice, cayenne pepper, salt, and black pepper until smooth.
Pour the wet mixture into the crab and shrimp mixture. Use a spatula or your hands to lightly mix until the ingredients are just combined. Avoid overmixing.
Shape the mixture into 8 small patties (about 2 inches wide) or 4 larger patties, depending on your preference. Place the patties onto a plate or tray and refrigerate for at least 15 minutes to firm up.
Heat the vegetable oil in a large skillet over medium heat. Once the oil is shimmering, carefully add the crab cakes to the skillet, working in batches if necessary to avoid crowding.
Cook the crab cakes for 3-4 minutes per side, or until golden brown and crispy on the outside. Transfer them to a paper towel-lined plate to drain any excess oil.
Serve the crab cakes hot with your favorite dipping sauce, such as tartar sauce, aioli, or a squeeze of fresh lemon juice.
Nutrition Facts
Calories |
1604 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.8 g | 129% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 548 mg | 182% | |
| Sodium | 4498 mg | 196% | |
| Total Carbohydrate | 100.7 g | 37% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 10.5 g | ||
| Protein | 85.2 g | 170% | |
| Vitamin D | 5.3 mcg | 27% | |
| Calcium | 355 mg | 27% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 1182 mg | 25% | |
*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.
