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

Ingredients

  • 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

Instructions

  • 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!

Creole Crab Cake Sliders

I love Marguerite’s blog, Cajun Delights. I’m a big fan of food with great flavors (duh!) and a little kick. These Creole crab cake sliders are also very tender and juicy. Head on over to Cajun Delights and you’ll find plenty of great stuff!Creole Crab Cake Sliders

You can serve these Creole crab cake sliders with or without the buns. I thought they’d make them a little different. Oh, and be careful when you flip the crab cakes in the pan. They’re very tender and can fall apart on you if you’re not gentle.

Looking for a heftier crab cake sandwich? Try my crab cake po’boys!

Creole Crab Cake Sliders

Delicious, tender crab cakes with a Creole kick.
Course Main dish or Appetizer
Cuisine Creole
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 4

Ingredients

  • 2 tablespoons mayonnaise
  • 1 tablespoon Creole or Dijon mustard
  • 1/4 cup red bell pepper diced
  • 1/4 cup green onion minced
  • 2 tablespoons fresh parsley chopped
  • 2 cloves garlic minced
  • 1 teaspoon Worcestershire sauce
  • Creole seasoning to taste
  • 1 lb lump crab meat
  • 1/4 cup seasoned bread crumbs
  • 1 tablespoon olive oil
  • 4 slider buns
  • Creole remoulade

Instructions

  • Mix the mayo, mustard, bell pepper, green onion, parsley, garlic, Worcestershire sauce and Creole seasoning in a large bowl.
  • Add in the crab meat and bread crumbs and combine gently.
  • Heat the oil in a large skillet over medium-high heat.
  • Form the crab mixture into patties about 3" wide and an inch thick. Add to skillet and cook until golden brown, 3-4 minutes, on each side.
  • Serve on lightly toasted buns, topped with plenty of the remoulade.