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.

Course Appetizer or Main

Cuisine American

Keyword crab cakes, shrimp

Prep Time 1 15

Cook Time 20

Servings servings

Calories 519kcal

Author Creole Contessa

Ingredients

½ pound lump crab meat picked over for any shell pieces
¾ pound small shrimp shelled, deveined, diced
1 ½ cups Ritz Crackers crushed
1 cup mayonnaise
¼ cup panko bread crumbs
¼ cup red onion minced
1 stalk celery minced
1 medium jalapeno seeded, deveined, minced
2 teaspoons Creole mustard
1 teaspoon ground black pepper
1 teaspoon Creole seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
2 tablespoons butter unsalted
¼ 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!

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