Description
Maryland-style crab and shrimp cakes deliver coastal cuisine perfection with delicate seafood, crisp breadcrumbs, and zesty seasoning. Skilled home chefs can craft restaurant-quality appetizers that promise delicious ocean-inspired flavors in each golden-brown bite.
Ingredients
Scale
Seafood Ingredients:
- 0.5 pound (227 grams) lump crab meat, picked over for shells
- 0.5 pound (227 grams) shrimp, peeled, deveined, and finely chopped
Binding and Flavor Ingredients:
- 0.5 cup panko bread crumbs
- 0.25 cup mayonnaise
- 1 large egg
- 2 green onions, finely chopped
- 1 small red bell pepper, finely chopped
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 0.5 teaspoon garlic powder
- Salt and pepper to taste
Tartar Sauce Ingredients:
- 0.5 cup mayonnaise
- 1 tablespoon lemon juice
- 1 tablespoon capers, chopped
- 1 tablespoon dill pickle, finely chopped
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh dill, chopped (optional)
- Salt and pepper to taste
Instructions
- In a spacious mixing vessel, delicately fold together lump crab meat, chopped shrimp, panko crumbs, mayonnaise, egg, green onions, red bell pepper, parsley, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and garlic powder. Gently intermingle ingredients, ensuring uniform distribution without crushing delicate seafood. Season with salt and pepper to calibrate flavor profile.
- Carefully craft mixture into 8-10 uniform patties, approximately 1/2 inch thick. Arrange patties on parchment-lined baking sheet, then refrigerate for minimum 30 minutes to solidify structural integrity and enhance binding.
- Craft accompanying tartar sauce by whisking mayonnaise, lemon juice, capers, dill pickle, Dijon mustard, and fresh dill. Calibrate seasoning with salt and pepper. Seal and chill until serving moment arrives.
- Preheat large skillet with olive oil to medium-high temperature (approximately 375°F). Delicately coat each patty with flour, removing excess. Fry seafood cakes in rotating batches, cooking 3-4 minutes per side until achieving golden-crisp exterior and complete internal cooking. Manage skillet space to prevent overcrowding, supplementing oil as required.
- Transition cooked cakes onto paper towel-lined surface for excess oil absorption. Present piping hot seafood cakes accompanied by chilled tartar sauce and zesty lemon wedges. Complement with verdant salad or roasted vegetable medley for balanced dining experience.
Notes
- Gentle Mixing Matters: Treat the seafood delicately when combining ingredients to preserve the tender texture of crab and shrimp, preventing the mixture from becoming dense or tough.
- Chilling Is Crucial: Refrigerating the patties helps them hold together during cooking, reducing the chance of falling apart in the skillet.
- Flour Coating Tip: Lightly dredging in flour creates a crispy exterior and helps the cakes develop a beautiful golden-brown color while sealing in moisture.
- Dietary Adaptations: Swap panko with gluten-free breadcrumbs for a celiac-friendly version, or use almond flour for a low-carb alternative that maintains the recipe’s delicious flavor profile.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 325
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 22 g
- Cholesterol: 120 mg