Recipe Library

Shrimp & Crab Cakes

Shrimp and crab cakes deliver sweet, delicate seafood in every bite, with a light, tender interior that gives way to a crisp, golden crust.

Recipe and photo by EatingWell, shared here with credit. View the Original

Shrimp & Crab Cakes
Total
21 min
Prep
15 min
Cook
6 min
Serves
4

Nutrition per Serving

Calories
158
Protein
24g
Carbs
7g
Fat
4g
Fiber
0g
Sugar
1g
Sodium
378mg

Ingredients

  • 10 ounces raw shrimp, peeled, deveined and chopped
  • 6 ounces flaked crabmeat, squeezed dry if necessary
  • 1 large egg white, lightly beaten
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon hot pepper sauce
  • 1/4 teaspoon salt, preferably kosher
  • 1/4 teaspoon coarsely ground pepper
  • 1/3 cup fine, unseasoned dry breadcrumbs
  • 2 teaspoons extra-virgin olive oil

Instructions

  1. Thoroughly mix shrimp, crab, egg white, mustard, hot pepper, salt and Peppercorn Blend in a bowl. Shape into 8 patties, each about 3/8 inch thick. Spread breadcrumbs in a shallow dish and coat the patties on both sides with crumbs.
  2. Heat oil in a large nonstick skillet over low heat; add crab cakes and cook until golden on both sides, about 3 minutes per side.