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Company Shrimp-and-Crab Cakes

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Total Time
Prep: 15 min. Cook: 10 min./ batch

By Taste Of Home Editorial Team

Recipe by Regina Reynolds

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 27, 2023

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

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Company Shrimp-and-Crab Cakes

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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
Text Ingredients

Directions

  1. In a large bowl, combine the first 6 ingredients. Fold in crab and shrimp. Shape into 12 patties; coat with panko bread crumbs.
  2. In a large skillet over medium heat, cook crab cakes in oil in batches until golden brown, 3-4 minutes on each side.
  3. 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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