The addition of shrimp gives crab cakes a new flavor. Using panko instead of flour makes the prep easier, plus the cakes stay together without tasting doughy. I love these crab cakes served with mango salsa! —Regina Reynolds, Struthers, Ohio

Company Shrimp-and-Crab Cakes

Company Shrimp-and-Crab Cakes
Prep Time
15 min
Cook Time
10 min
Yield
6 servings
Ingredients
- 1 large egg, beaten
- 1/4 cup dry bread crumbs
- 1/4 cup mayonnaise
- 1 teaspoon dried parsley flakes
- 2 tablespoons finely chopped sweet red pepper
- 2 tablespoons finely chopped sweet yellow pepper
- 1/2 pound lump crabmeat, drained
- 1/2 pound peeled and deveined cooked shrimp, finely chopped
- 1/2 cup panko bread crumbs
- 1/4 cup olive oil
- LEMONY DIPPING SAUCE:
- 1/2 cup Miracle Whip
- 1/4 cup sour cream
- 2 tablespoons minced fresh parsley
- 2 teaspoons grated lemon zest
- 2 teaspoons lemon juice
Directions
- In a large bowl, combine the first 6 ingredients. Fold in crab and shrimp. Shape into 12 patties; coat with panko bread crumbs.
- In a large skillet over medium heat, cook crab cakes in oil in batches until golden brown, 3-4 minutes on each side.
- Meanwhile, in a small bowl, combine the sauce ingredients. Serve with crab cakes.
Nutrition Facts
2 cakes with 2 tablespoons sauce: 355 calories, 26g fat (5g saturated fat), 143mg cholesterol, 462mg sodium, 11g carbohydrate (4g sugars, 1g fiber), 18g protein.
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