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 crisp exterior and tender interior. And because no great crab cake should be without a killer sauce, we’re whipping up a Roasted Red Pepper Remoulade to take things over the top.
Why These Cakes Work
Chef’s trick – A shrimp mousseline replaces breadcrumbs and mayo, keeping the cakes light, juicy, and full of flavor.
Best of both worlds – Crab for sweetness, shrimp for texture.
Budget-friendly and delicious – Claw meat is more affordable than lump crab, but just as flavorful. If you want to splurge, lump crab works beautifully too.
Crispy outside, tender inside – Thanks to the Panko-breadcrumb crust and sear-and-bake method.
Perfect sauce – Creamy, tangy, and just the right amount of heat.
RECIPE: Crab and Shrimp Cakes with Roasted Red Pepper Remoulade
Ingredients For the Crab and Shrimp Cakes:
- 8 oz raw frozen shrimp, thawed and divided (half for mousseline, half chopped)
- 8 oz crab claw meat, picked over for shells *(or use lump crab if you’re feeling fancy)
- 1 tbsp heavy cream (for the mousseline)
- 1 tsp Dijon mustard
- ½ tsp ground coriander
- 1 tsp Worcestershire sauce
- 1 tsp Old Bay seasoning (see NOTE on how to make your own)
- 1 tsp lemon zest
- 1 tbsp chopped fresh parsley (optional, but adds freshness)
- ½ cup Panko breadcrumbs
- ½ cup unseasoned breadcrumbs
- Butter and neutral oil, for cooking
Ingredients For the Roasted Red Pepper Remoulade:
- 1 medium roasted red pepper, skin peeled (jarred is fine)
- ¼ cup mayo
- 1 tbsp stone ground mustard
- 1 tbsp lemon juice
- 1 tsp Sriracha (or more if you love heat)
- 1 tsp smoked paprika
- 1 clove garlic, minced
- 1 tbsp capers, rinsed and chopped
- 1 tbsp finely diced pickles (or pickle relish)
Instructions
1. Make the Shrimp Mousseline
Add half the shrimp to a food processor with the heavy cream, Dijon, coriander, Old Bay, Worcestershire sauce, and lemon zest. Pulse until smooth and tacky — this becomes your binder.
2. Fold and Form
In a bowl, combine the mousseline with the remaining chopped shrimp, crab meat, and parsley. Gently fold everything together to keep it light and airy. Form into 4 cakes, place on a sheet pan, and chill in the refrigerator for 30 minutes.
3. Coat the Cakes
Mix Panko and unseasoned breadcrumbs together in a shallow dish. Gently press each chilled cake into the breadcrumb mix, coating both sides evenly.
4. Cook Like a Pro
Heat butter and oil in an oven-safe skillet over medium heat. Cook the cakes for 3–4 minutes until golden brown, then carefully flip them. Transfer the skillet to a 375°F oven and finish for another 6–8 minutes, until firm and cooked through.
5. Serve and Enjoy
Top with that Roasted Red Pepper Remoulade or a squeeze of lemon for brightness. These crab cakes are just as at home on a plate with salad greens (tossed with a Dijon-lemon vinaigrette) as they are stacked on a toasted bun.
NOTE: DIY Old Bay Seasoning
If you ever find yourself out of Old Bay or just want to make your own, here’s a simple blend to get that classic flavor:
- 1 tbsp paprika
- 1 tsp celery salt
- 1 tsp ground mustard
- ½ tsp ground black pepper
- ½ tsp cayenne pepper
- ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp ground allspice
- 2 small bay leaves (grind in your spice blender)
Mix it up and store it in an airtight container—it’s perfect for seafood, fries, and even popcorn!
No matter how you plate them, these Crab and Shrimp Cakes are bound to be a hit. Light, crispy, packed with flavor, and paired with that fiery, creamy sauce—this is seafood done right. Try them out and let me know how they turn out!
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Oh man Wayne I will be trying this!
ReplyDeletePlease do, and let me know how you enjoyed the recipe!
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