Spicy Crab Cakes with Shrimp

⏱ 21 mins 🍽 40 delish patties 🏷 One Dish Meal

These flavourful patties combine lump crabmeat and chopped shrimp with a zesty blend of horseradish, Dijon mustard, lime juice, and cayenne pepper. The mixture is formed into 40 patties, then pan-fried until golden brown. They are incredibly versatile, ideal for serving as appetisers, atop a fresh salad, tucked into a roll or pita, or enjoyed as a light main course. Preparation is quick, taking only 21 minutes from start to finish.

Spicy Crab Cakes with Shrimp

Ingredients

  • 1 stalk celery, finely diced
  • 1/4 cup red onion, finely diced
  • 1/4 red pepper, finely diced
  • 1 teaspoon fresh parsley, chopped
  • 1/4 cup fresh horseradish
  • 1/4 cup Dijon mustard
  • 1 1/2 cups mayonnaise
  • 1 fresh lime juice
  • 1 teaspoon cayenne pepper
  • 1 1/2 cups breadcrumbs
  • 4 eggs, lightly beaten
  • 1 teaspoon salt
  • 1 lb cleaned shelled shrimp, chopped
  • 3 lbs lump crabmeat
  • vegetable oil, to cover bottom of pan

Method

  1. Combine the celery, red onion, red pepper, parsley, horseradish, Dijon mustard, mayonnaise, lime juice, cayenne pepper, breadcrumbs, eggs, and salt in a bowl until well mixed.
  2. Carefully fold the chopped shrimp and lump crabmeat into the combined mixture.
  3. Avoid mixing the ingredients too much at this stage.
  4. Shape the mixture into 40 individual patties.
  5. Pour vegetable oil into a pan to cover the base and heat it, then fry the patties, turning them to achieve a golden brown colour on each side.
  6. Cook the patties in several batches, adding more oil to the pan as necessary during frying.
  7. Accompany the cooked patties with horseradish mayonnaise or a tartar sauce for serving.
  8. For firmer patties that hold together during cooking, chill the shaped patties in the refrigerator for an hour before frying. You may also coat them in Panko or breadcrumbs prior to frying.

Nutrition (per serving)

Sodium369000 mg

Recipe details

CategoryOne Dish Meal
AuthorRita1652