Crab Cakes with Shrimp

Crab cakes are one of those things where I have absolutely zero self-control. I cannot get enough of them. These crab cakes with shrimp are no exception, that’s for sure. The addition of chopped shrimp to the Cajun-flavor-packed crab mixture really makes for a different twist on a crab-only cake. I found myself loving these even more than ‘just’ crab cakes. It did not surprise me when Anita proclaimed these to be the best things we’ve made.
Crab Cakes with Shrimp

The cakes do have a bit of a spiciness to them. I found them to be fantastic. They’re not overly spicy, not at all. Every bite is a fantastic mix of flavors that I just hoped would never end.

I served our crab cakes with a chilled Creole remoulade sauce that was perfect for dipping. You can also make appetizer-sized cakes, but I’d make extra because they’re going to go fast.

Crab Cakes with Shrimp

Course Appetizer or Main
Cuisine American
Servings 6 servings


  • 1/2 pound lump crab meat picked over for any shell pieces
  • 3/4 pound small shrimp shelled, deveined, diced
  • 1 1/2 cups Ritz Crackers crushed
  • 1 cup mayonnaise
  • 1/4 cup panko bread crumbs
  • 1/4 cup red onion minced
  • 1 stalk celery minced
  • 1 medium jalapeno seeded, deveined, minced
  • 2 teaspoons Creole mustard
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon Creole seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 tablespoons butter unsalted
  • 1/4 cup extra virgin olive oil


  • Combine the crab and shrimp in a medium bowl.
  • In a large bowl combine the crackers, mayonnaise, onion, celery, jalapeno, mustard, pepper, Creole mustard, Creole seasoning, onion, and garlic powder.
  • Fold in the crab and shrimp.
  • Form into 6 5 1/2 ounce patties. For appetizers, make 2-3 ounce patties.
  • Wrap cakes in plastic wrap and refrigerate 30 minutes to 1 hour.
  • Melt butter in a large skillet over medium heat. Add the olive oil.
  • Once the oil is hot, working in batches add the patties and brown for about 4-5 minutes per side until golden brown. Remove to a paper towel-lined plate or rack to cool and drain.
  • Serve with your favorite dipping sauce. We prefer a nice Cajun remoulade!

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