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 my wife proclaimed these to be the best things we’ve made.

Crab Cakes with Shrimp

Perfect Heat

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 almost always use Blue Plate mayonnaise in the dishes I make. I think it 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
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5 from 1 vote

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 hour 15 minutes
Cook Time 20 minutes
Servings 6 servings
Calories 519kcal

Ingredients

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!

Nutrition

Calories: 519kcal | Carbohydrates: 14g | Protein: 21g | Fat: 42g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 175mg | Sodium: 1175mg | Potassium: 215mg | Fiber: 1g | Sugar: 3g | Vitamin A: 239IU | Vitamin C: 9mg | Calcium: 145mg | Iron: 3mg

Nutritional values are approximate.

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. They have a nice crunch to them too. And despite all the ingredients you still get that wonderful crab flavor. Crab cakes without crab flavor aren’t crab cakes in my opinion!

Creole Crab Cake Sliders

Great Crab Cakes On Buns… Or Not

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.

Head on over to Cajun Delights and you’ll find plenty of other Louisiana-inspired dishes, all of them fantastic!

My red pepper remoulade is also fantastic on these sliders.

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

This recipe is based on a recipe from Marguerite.

Creole Crab Cake Sliders
Print Pin
5 from 1 vote

Creole Crab Cake Sliders

Delicious, tender crab cakes with a Creole kick.
Course Main dish or Appetizer
Cuisine Creole
Keyword crab cakes, Creole, sliders
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 4
Calories 274kcal

Ingredients

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.

Nutrition

Calories: 274kcal | Carbohydrates: 24g | Protein: 25g | Fat: 8g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 1184mg | Potassium: 322mg | Fiber: 2g | Sugar: 4g | Vitamin A: 580IU | Vitamin C: 25mg | Calcium: 106mg | Iron: 2mg

Nutritional values are approximate.