Golden Crab and Shrimp Seafood Cakes

Ingredients

• 1/2 lb lump crab meat, drained and checked for shells
• 1/2 lb raw shrimp, peeled, deveined, finely chopped
• 1/2 cup breadcrumbs, preferably panko
• 1/4 cup mayonnaise
• 1 large egg
• 1 tbsp Dijon mustard
• 1 tbsp Worcestershire sauce
• 1 tbsp fresh lemon juice
• 2 tbsp parsley, chopped
• 1 green onion, finely chopped
• salt and pepper, to taste
• 1/2 tsp Old Bay seasoning or Cajun seasoning
• 2 tbsp olive oil or butter, for pan-frying

Instructions

1. 1

   In a large bowl, gently fold the crab and chopped shrimp with mayonnaise, egg, Dijon mustard, Worcestershire sauce, lemon juice, parsley, green onion, seasoning, and breadcrumbs until evenly combined without overworking the mixture. The mixture should look moist and cohesive, with visible pieces of crab and shrimp.

2. 2

   Divide the mixture into small patties about 2 inches wide, pressing just firmly enough to hold their shape. Refrigerate for 15 to 20 minutes so the cakes set before cooking. This helps reduce breakage in the pan.

3. 3

   Heat the olive oil or butter in a skillet over medium heat. Arrange the chilled cakes in the pan without crowding and cook for 3 to 4 minutes on the first side until deeply golden. The edges should begin to firm and the underside should release more easily from the pan.

4. 4

   Turn the cakes carefully and cook for another 3 to 4 minutes, until the second side is crisp and the shrimp is cooked through. The shrimp should look opaque and firm, not gray or translucent. Adjust the heat as needed so the exterior browns evenly without scorching.

5. 5

   Transfer the cakes from the skillet and let them rest briefly so the centers settle while the crust stays crisp. Serve warm for the best contrast between the golden exterior and tender seafood filling.