Crab and Shrimp Cakes with Roasted Red Pepper Remoulade
Finally, a crab cake that holds together, tastes like crab, and feels like summer. When the weather turns cold, I start craving comfort food. But sometimes, I want something that brings a little summer warmth from the seaside into my kitchen. That’s where these Crab and Shrimp Cakes come in. Sweet crab claw meat meets tender, juicy shrimp for a next-level seafood bite. And this time, we’re giving them a chef’s upgrade: a light, delicate texture from a shrimp mousseline binder that takes them from good to restaurant-worthy. I'm sure you're tired of crab cakes that fall apart or taste more like mayo and breadcrumbs than crab. Yeah, me too. These are the answer. They’re packed with bright lemon zest, a touch of Dijon, and that unmistakable Old Bay magic. The cakes get coated in a mix of Panko and unseasoned breadcrumbs — that combo gives you a mix of crunch and light texture that’s just unbeatable. They’re seared until golden brown, then finished in the oven for the perfect cri...