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Company Shrimp-and-Crab Cakes

The addition of shrimp gives crab cakes a new flavor. Using panko instead of flour makes the prep easier, plus the cakes stay together without tasting doughy. I love these crab cakes served with mango salsa! —Regina Reynolds, Struthers, Ohio
  • Total Time
    Prep: 15 min. Cook: 10 min./ batch
  • Makes
    6 servings

Ingredients

  • 1 large egg, beaten
  • 1/4 cup dry bread crumbs
  • 1/4 cup mayonnaise
  • 1 teaspoon dried parsley flakes
  • 2 tablespoons finely chopped sweet red pepper
  • 2 tablespoons finely chopped sweet yellow pepper
  • 1/2 pound lump crabmeat, drained
  • 1/2 pound peeled and deveined cooked shrimp, finely chopped
  • 1/2 cup panko bread crumbs
  • 1/4 cup olive oil
  • LEMONY DIPPING SAUCE:
  • 1/2 cup Miracle Whip
  • 1/4 cup sour cream
  • 2 tablespoons minced fresh parsley
  • 2 teaspoons grated lemon zest
  • 2 teaspoons lemon juice

Directions

  • In a large bowl, combine the first 6 ingredients. Fold in crab and shrimp. Shape into 12 patties; coat with panko bread crumbs.
  • In a large skillet over medium heat, cook crab cakes in oil in batches until golden brown, 3-4 minutes on each side.
  • Meanwhile, in a small bowl, combine the sauce ingredients. Serve with crab cakes.
Nutrition Facts
2 cakes with 2 tablespoons sauce: 355 calories, 26g fat (5g saturated fat), 143mg cholesterol, 462mg sodium, 11g carbohydrate (4g sugars, 1g fiber), 18g protein.

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