Mini Crab and Shrimp Cakes
These mini cakes combine the sweet, delicate flavors of crab and shrimp with herbs, lemon, and a light breadcrumb crust. They’re pan-seared until golden and crisp, then served with a refreshing lemon-dill aioli or classic tartar sauce. Ideal for entertaining or as a Mediterranean-inspired seafood bite.
Time
Prep time: 20 minutes
Cook time: 12 minutes
Chill time: 20 minutes
Total time: 35–50 minutes
Ingredients
For the cakes:
½ lb (225 g) lump crab meat
½ lb (225 g) shrimp, peeled, deveined, finely chopped
1 large egg, lightly beaten
¼ cup mayonnaise
1 tbsp Dijon mustard
1 tsp Worcestershire sauce
1 tsp Old Bay seasoning (or smoked paprika + pinch of cayenne if preferred mild)
1 clove garlic, minced
1 tbsp lemon juice + 1 tsp zest
2 tbsp fresh parsley, finely chopped
½ cup breadcrumbs (panko preferred for light texture)
2 tbsp olive oil (for frying)
For lemon-dill aioli (optional dipping sauce):
½ cup mayonnaise
1 tbsp lemon juice
1 tsp lemon zest
1 tbsp fresh dill, finely chopped
Salt & black pepper, to taste
Instructions
Prep seafood
Pat crab meat dry to remove excess moisture.
Finely chop shrimp into small bits (almost minced, but not a paste).
Mix batter
In a large bowl, combine egg, mayo, mustard, Worcestershire, Old Bay, garlic, lemon juice + zest, parsley, and breadcrumbs.
Gently fold in crab meat and chopped shrimp until just combined (don’t overmix, you want chunks of crab visible).
Shape cakes
Scoop about 2 tbsp of mixture per cake, shaping into small patties (~1 ½ inch wide).
Place on a tray and chill for 20 minutes (optional but helps hold shape).
Cook
Heat olive oil in a nonstick skillet over medium heat.
Cook cakes in batches, 2–3 minutes per side, until golden brown and cooked through.
Transfer to paper towel–lined plate.
Make sauce
Whisk together aioli ingredients in a small bowl. Chill until ready to serve.
Serve
Plate mini cakes with a drizzle of aioli or serve dipping sauce on the side. Garnish with extra lemon wedges and parsley.
Notes & Tips
Binding: If cakes seem too wet, add more breadcrumbs; if too dry, add a little mayo.
Baking option: Place on parchment-lined baking sheet, brush tops with olive oil, and bake at 400°F (200°C) for 12–14 minutes.
Make ahead: Shape cakes and refrigerate up to 24 hours before cooking.
Serving idea: These are great on a mezze platter with fresh greens, or tucked into mini brioche buns for sliders.
Frequently Asked Questions
Q: Can I freeze these cakes?
A: Yes, freeze uncooked patties on a tray, then transfer to a freezer bag. Cook from frozen, adding 2–3 minutes extra.
Q: Can I make them without mayo?
A: Substitute with Greek yogurt or mashed avocado for creaminess.
Q: Can I use imitation crab?
A: Yes, but the flavor will be milder and less sweet than real crab.
Nutritional Information
Calories: 80
Protein: 8g
Fat: 4g
Carbs: 4g
Fiber: 0.5g
Sugars: <1g