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.
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
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!
Notes
Nutrition
Nutritional values are approximate.
