Crab and Shrimp Cakes Recipe – Golden, Crispy, and So Easy

Introduction

There’s nothing like the warm, salty aroma of seafood sizzling in a pan to make a kitchen feel like home. Today I want to share a small family favorite: Crab and Shrimp Cakes that always bring everyone to the table. The scent of butter, lemon, and Old Bay takes me back to slow Sunday dinners, and in just a few simple steps you can make that same cozy feeling happen. Also, if you love quick seafood dinners, you might enjoy this Creamy Shrimp and Cod Skillet for another weeknight option.

Why You’ll Love It

• Quick and easy to make, so you can get dinner on the table fast.
• Comforting homemade flavor with a little crunch on the outside.
• Made with simple ingredients you probably already have.
• Great for any occasion — from a casual weeknight to a special brunch.
• Always a crowd-pleaser because the mix of crab and shrimp tastes indulgent but stays light.

For a different weekend bite, try pairing these with a bright salad or even a warm side like the 30-Minute Falafel Sandwich with Sweet Potato for a fun surf-and-salad twist.

Ingredients You’ll Need

• 1/2 lb crab meat, drained and flaked
• 1/2 lb shrimp, peeled, deveined, and chopped
• 1/2 cup breadcrumbs
• 1/4 cup finely chopped green onions — fresh green onions add a crisp bite
• 1/4 cup finely chopped red bell pepper — for sweetness and color
• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice — brightens everything up
• 1 egg, beaten
• 2 cloves garlic, minced — fresh garlic gives it that extra flavor boost
• 1 teaspoon Old Bay seasoning
• Salt and pepper to taste
• 2 tablespoons olive oil

Tip: If you like, swap panko for the breadcrumbs for an airier crunch.

How to Make It

1. In a large bowl, combine the crab meat, chopped shrimp, and breadcrumbs. Then add the green onions and red bell pepper so the mixture gets color and crunch.
2. Next, stir in the mayonnaise, Dijon, lemon juice, beaten egg, minced garlic, and Old Bay seasoning. Mix until everything looks evenly coated. You’ll feel the mixture come together as it holds its shape.
3. Season with salt and pepper to taste, and then form the mixture into patties about 1/2 inch thick. They should feel slightly springy, not mushy.
4. Heat the olive oil in a large skillet over medium heat. When the oil shimmers, add the cakes. You’ll hear a soft sizzle — that’s when the edges start to crisp.
5. Cook for 4–5 minutes on each side, or until each side turns golden brown and crispy. Meanwhile, the kitchen will fill with the smell of lemon and garlic.
6. Remove the cakes and drain on paper towels for a minute. Serve warm with your favorite dipping sauce and a squeeze of extra lemon.

For a sweet contrast on the plate, I sometimes serve them with a side I love — like these Candied Sweet Potatoes — which add a cozy counterpoint to the tangy cakes.

Kitchen Tips

• Time-saver: Form the patties and refrigerate them for 20 minutes before frying; they hold together better and you can cook them straight from the fridge.
• Common fix: If your mixture feels too loose, add a tablespoon of breadcrumbs at a time until it firms up. Conversely, if it’s too dry, a splash of mayo will help.
• Flavor twist: Fold in a tablespoon of chopped fresh dill or swap Dijon for a teaspoon of whole-grain mustard for a nuttier flavor.

Serving Ideas

Serve these Crab and Shrimp Cakes hot from the pan for the best texture. They pair beautifully with a simple lemon-garlic aioli, tartar sauce, or a quick yogurt-dill dip. For sides, try a green salad, roasted vegetables, or even buttery corn on the cob for a summery spread. They work just as well for brunch, a cozy weeknight, or a holiday appetizer that lets people pick and nibble.

If you have a little extra time, sprinkle chopped chives on top and add a lemon wedge for brightness. Also, check out our dessert and baking ideas to finish the meal on a sweet note: Dessert & Baking Recipes.

Storing & Leftovers

• Fridge: Store cooled cakes in an airtight container for up to 3 days.
• Freezer: Freeze uncooked patties on a tray, then transfer to a bag; they’ll keep for up to 2 months. Cook from frozen, adding a few extra minutes per side.
• Leftover idea: Turn warm leftovers into a sandwich with lettuce, tomato, and a smear of mayo — it makes a wonderful lunch the next day.

FAQs

Q: Can I make this ahead of time?
A: Definitely! It often tastes even better the next day once the flavors mingle. Refrigerate the formed patties and fry when you’re ready.

Q: Can I swap any ingredients?
A: Of course! Use what you have — for example, panko instead of breadcrumbs, or add herbs like parsley or dill for a fresh twist.

Q: What’s the best way to serve it?
A: Fresh from the pan, while it’s still warm and aromatic, with a squeeze of lemon and a creamy dip.

Q: How do I know it’s perfectly cooked?
A: Look for golden edges and that delicious, fragrant smell — that’s your sign! Also, the centers should feel set, not squishy.

Throughout this post I’ve loved sharing how simple it is to make these Crab and Shrimp Cakes and how small changes can make a big difference.

Final Thoughts

This recipe lives in my weeknight rotation because it’s quick, forgiving, and feels like a small bit of celebration anytime you serve it. I hope you try it soon and tuck your own memories into the recipe — maybe a weekday treat or a dish you bring to a friend. From my kitchen to yours, enjoy making these Crab and Shrimp Cakes a little tradition at your table.

Conclusion

For inspiration on different sauces and presentations, take a look at this Garlic Dill Aioli pairing in the Crab & Shrimp Cakes with Garlic Dill Aioli – birdbelly. Also, if you’d like another variation to compare, check out the lovely take on crust and seasoning at Crab Cakes with Shrimp – Creole Contessa.

Crab and Shrimp Cakes

Delicious and easy-to-make Crab and Shrimp Cakes that are crispy on the outside and tender on the inside, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Appetizer, Main Course

Cuisine: American, Seafood

Calories: 220

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1/2 lb crab meat, drained and flaked
• 1/2 lb shrimp, peeled, deveined, and chopped
• 1/2 cup breadcrumbs Can swap panko for airier crunch
• 1/4 cup finely chopped green onions Adds a crisp bite
• 1/4 cup finely chopped red bell pepper For sweetness and color
• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice Brightens everything up
• 1 large egg, beaten
• 2 cloves garlic, minced Gives extra flavor boost
• 1 teaspoon Old Bay seasoning
• to taste salt and pepper
• 2 tablespoons olive oil For frying

Method

 

Preparation

1. In a large bowl, combine the crab meat, chopped shrimp, and breadcrumbs.
2. Add the green onions and red bell pepper to the mixture.
3. Stir in the mayonnaise, Dijon, lemon juice, beaten egg, minced garlic, and Old Bay seasoning. Mix until everything is evenly coated.
4. Season with salt and pepper to taste, and then form the mixture into patties about 1/2 inch thick.

Cooking

1. Heat the olive oil in a large skillet over medium heat.
2. When the oil shimmers, add the cakes and cook for 4–5 minutes on each side until golden brown and crispy.
3. Remove the cakes and drain on paper towels for a minute. Serve warm with your favorite dipping sauce.

Notes

For best texture, serve hot. Add a squeeze of lemon for brightness. Can be served with a variety of sides and dips.