Linda's Crab and Shrimp Cakes

Canned crabmeat and shrimp plus other pantry staples means these tasty, Creole-spiced seafood cakes come together quickly and easily.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 523 Calories

Ingredients

• 2 eggs
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• ½ teaspoon garlic powder
• 1 cup mayonnaise
• ½ lemon, juiced
• 1 teaspoon minced garlic
• 1 teaspoon Worcestershire sauce
• 1 teaspoon dried dill
• 1 teaspoon Creole seasoning
• 2 tablespoons canola oil, or as needed
• 1 ½ cups Italian-style bread crumbs
• 2 teaspoons dill mustard
• 2 teaspoons capers with brine
• 3 (4.25 ounce) cans white crabmeat, drained
• 1 (4 ounce) can tiny shrimp, drained

Recipe Instructions

Step 1

Combine bread crumbs, mayonnaise, eggs, mustard, capers and brine, lemon juice, Worcestershire sauce, dill, Creole seasoning, garlic, salt, pepper, and garlic powder in a bowl; mix until well combined.

Step 2

Combine crabmeat and shrimp in a small bowl. Fold into the mayonnaise mixture until well blended. Cover and refrigerate for 30 minutes.

Step 3

Remove from the refrigerator and form into 12 patties.

Step 4

Heat oil in a large skillet over medium-high heat. Cook seafood patties in batches in the hot oil, until browned, 5 to 6 minutes per side. Transfer to a paper towel-lined plate and repeat with remaining patties, adding more oil if needed.