Shrimp-Stuffed Crab Cakes
Shrimp-Stuffed Crab Cakes
Ingredients
For the Crab Cakes
- 1 pound lump crab meat, picked over for shells
- 12 large shrimp, peeled, deveined, tails on
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1/2 teaspoon Worcestershire sauce
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh dill, finely chopped
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 egg, lightly beaten
- 1/4 cup panko breadcrumbs
- 4 cups vegetable oil, for deep frying, or as needed
For the Herb Butter Sauce
- 1/2 cup unsalted butter
- 1 tablespoon fresh chives, minced
- 1 tablespoon fresh parsley, minced
- 1 tablespoon lemon juice
For Serving (Optional)
- 1/2 cup spicy mustard sauce, such as a remoulade or honey mustard
- 4 lemon wedges
Instructions
- 1
In a large bowl, gently combine the picked crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, chopped fresh parsley, fresh dill, Old Bay seasoning, salt, and black pepper. Mix just until combined, being careful not to break up the crab lumps too much.
⏱️ 5 min
- 2
Add the lightly beaten egg and panko breadcrumbs to the crab mixture. Fold gently until everything is just incorporated. The mixture should hold together but still have a high crab-to-binder ratio.
⏱️ 3 min
- 3
Line a baking sheet with parchment paper. Take about 1/4 cup of the crab cake mixture and flatten it slightly in your hand. Place one shrimp (tail-on) in the center of the flattened mixture. Gently form the crab cake mixture around the shrimp, leaving the tail exposed, to create a patty.
⏱️ 10 min
- 4
Repeat with the remaining crab mixture and shrimp until you have 12 shrimp-stuffed crab cakes. Place them on the prepared baking sheet.
⏱️ 7 min
- 5
In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil to 350°F. Ensure there is enough oil to submerge the crab cakes halfway.
⏱️ 5 min•🌡️ 350
- 6
Carefully place 3-4 crab cakes into the hot oil, being careful not to overcrowd the pot. Fry for 3-4 minutes per side, or until golden brown and crispy. Use a slotted spoon or spider to gently flip them.
⏱️ 8 min•🌡️ 350
- 7
Remove the cooked crab cakes from the oil and place them on a wire rack set over a baking sheet to drain any excess oil. Repeat with the remaining crab cakes.
⏱️ 4 min
- 8
While the crab cakes are frying, prepare the herb butter sauce. In a small saucepan, melt the unsalted butter over medium-low heat. Once melted, stir in the minced chives, minced parsley, and lemon juice. Keep warm.
⏱️ 3 min
- 9
To serve, arrange the hot crab cakes on a plate. Drizzle generously with the warm herb butter sauce. Serve immediately with a side of spicy mustard sauce and lemon wedges, if desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Shrimp-Stuffed Crab Cakes
For the Crab Cakes
- 1 pound lump crab meat, picked over for shells
- 12 large shrimp, peeled, deveined, tails on
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1/2 teaspoon Worcestershire sauce
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh dill, finely chopped
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 egg, lightly beaten
- 1/4 cup panko breadcrumbs
- 4 cups vegetable oil, for deep frying, or as needed
For the Herb Butter Sauce
- 1/2 cup unsalted butter
- 1 tablespoon fresh chives, minced
- 1 tablespoon fresh parsley, minced
- 1 tablespoon lemon juice
For Serving (Optional)
- 1/2 cup spicy mustard sauce, such as a remoulade or honey mustard
- 4 lemon wedges
Instructions
- 1
In a large bowl, gently combine the picked crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, chopped fresh parsley, fresh dill, Old Bay seasoning, salt, and black pepper. Mix just until combined, being careful not to break up the crab lumps too much.
⏱️ 5 min - 2
Add the lightly beaten egg and panko breadcrumbs to the crab mixture. Fold gently until everything is just incorporated. The mixture should hold together but still have a high crab-to-binder ratio.
⏱️ 3 min - 3
Line a baking sheet with parchment paper. Take about 1/4 cup of the crab cake mixture and flatten it slightly in your hand. Place one shrimp (tail-on) in the center of the flattened mixture. Gently form the crab cake mixture around the shrimp, leaving the tail exposed, to create a patty.
⏱️ 10 min - 4
Repeat with the remaining crab mixture and shrimp until you have 12 shrimp-stuffed crab cakes. Place them on the prepared baking sheet.
⏱️ 7 min - 5
In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil to 350°F. Ensure there is enough oil to submerge the crab cakes halfway.
⏱️ 5 min•🌡️ 350 - 6
Carefully place 3-4 crab cakes into the hot oil, being careful not to overcrowd the pot. Fry for 3-4 minutes per side, or until golden brown and crispy. Use a slotted spoon or spider to gently flip them.
⏱️ 8 min•🌡️ 350 - 7
Remove the cooked crab cakes from the oil and place them on a wire rack set over a baking sheet to drain any excess oil. Repeat with the remaining crab cakes.
⏱️ 4 min - 8
While the crab cakes are frying, prepare the herb butter sauce. In a small saucepan, melt the unsalted butter over medium-low heat. Once melted, stir in the minced chives, minced parsley, and lemon juice. Keep warm.
⏱️ 3 min - 9
To serve, arrange the hot crab cakes on a plate. Drizzle generously with the warm herb butter sauce. Serve immediately with a side of spicy mustard sauce and lemon wedges, if desired.
⏱️ 2 min