Ingredients for Spicy Crab Cakes With Shrimp
- Celery
- 1/4 cup finely chopped red onion
- Red Pepper
- Fresh Parsley
- Fresh Horseradish
- 1 tablespoon Dijon mustard
- 1/2 cup mayonnaise
- Fresh Lime Juice
- 1/2 teaspoon cayenne pepper (or more, to taste)
- Breadcrumbs
- Eggs
- 1/4 teaspoon salt
- 1/2 pound cooked shrimp (peeled and deveined, chopped)
- Lump Crabmeat
- Vegetable Oil
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How to Make Spicy Crab Cakes With Shrimp
- In a large bowl, combine 1/2 cup mayonnaise, 1/4 cup finely chopped red onion, 2 tablespoons chopped fresh cilantro, 1 tablespoon Dijon mustard, 1 teaspoon Old Bay seasoning, 1/2 teaspoon cayenne pepper (or more, to taste), and 1/4 teaspoon salt. Mix until well combined.
- Gently fold in 1 pound lump crabmeat and 1/2 pound cooked shrimp (peeled and deveined, chopped). Be careful not to overmix.
- Form the mixture into 40 small patties (approximately 1.5 inches in diameter).
- Heat 2 tablespoons of vegetable oil in a large skillet over medium heat.
- Fry the crab cakes in batches, ensuring not to overcrowd the pan. Cook for 3-4 minutes per side, or until golden brown and heated through. Add more oil as needed.
- Serve immediately with your favorite horseradish mayo or tartar sauce. For extra crunch, consider rolling the crab cakes in panko bread crumbs before frying.
- Garnish with fresh cilantro or a squeeze of lime juice (optional).
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
3g
Fat
3g
Carbs
1g