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.
The cakes do have a bit of a spiciness to them, thanks to a jalapeno pepper. 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 recommend that you peel your celery first. For this and any other dish that calls for celery. It only takes a second and it makes your celery much more tender.
I recently discovered Blue Plate mayonnaise, which I think is the best around. If you can’t find it locally you can pick it up online for a fair price.
A chilled Creole remoulade sauce was perfect for dipping these crab cakes. You can also make appetizer-sized cakes, but I’d make extra because they’re going to go fast.
Crab Cakes with Shrimp
- 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
- 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!
Nutritional values are approximate.