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Easy Golden Pan-Seared Seafood Cakes with Crab and Shrimp

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Crackly golden edges and a tender, sweet-savory center — Golden Pan-Seared Seafood Cakes with Crab and Shrimp are quick to mix and sear for a bright, restaurant-style weeknight dinner.

Ingredients

  • 1 lb (450 g) lump crab meat, drained
  • ½ lb (225 g) raw shrimp, peeled, deveined, and finely chopped
  • ½ cup panko breadcrumbs
  • 1 large egg
  • ¼ cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 2 cloves garlic, minced
  • 2 tablespoons fresh parsley, finely chopped
  • 2 tablespoons green onions, chopped
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Old Bay seasoning
  • ½ teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ¼ teaspoon black pepper
  • ¼ teaspoon salt
  • ¼ teaspoon red pepper flakes (optional)
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • to taste fresh parsley and lemon wedges for serving

Instructions

  1. Whisk the egg, mayonnaise, Dijon mustard, Worcestershire sauce, and lemon juice in a large mixing bowl until smooth and creamy. Stir in the minced garlic, parsley, green onions, Old Bay, smoked paprika, garlic powder, black pepper, salt, and red pepper flakes (if using).
  2. Stir the finely chopped shrimp and panko into the seasoned base until evenly coated. Let it sit for 2 minutes so the panko can absorb some moisture.
  3. Fold in the drained crab meat with a rubber spatula, using gentle strokes just until combined. Stop while visible lumps of crab remain to avoid a pasty texture.
  4. Shape the mixture into 8 patties, about ¾ inch thick, and set them on a parchment-lined plate. Chill for 15 to 20 minutes, until they feel firm and hold together when lifted.
  5. Heat 1 tablespoon each of butter and olive oil in a nonstick pan over medium heat until the butter foams and the surface shimmers, about 1 to 2 minutes. If the butter browns right away, lower the heat slightly.
  6. Sear 4 patties at a time for 4 to 5 minutes per side, flipping only once the underside is deeply golden and releases easily. Leave them untouched during that first sear to develop a crackly crust.
  7. Rest the cooked cakes on a paper towel-lined plate for 1 minute, then wipe the pan and repeat with the remaining butter, oil, and patties. Centers should be hot and the shrimp pink and opaque, reaching 145°F (63°C) if you check.
  8. Serve the cakes hot, topped with a scatter of fresh parsley and lemon wedges on the side for squeezing.

Notes

  • Dry the shrimp: Pat the chopped shrimp with paper towels and keep it cold until mixing. Extra moisture loosens the patties and steams the crust instead of crisping it.
  • Drain the crab thoroughly: Press the crab gently in a fine strainer, then fold it in last to avoid soggy cakes.
  • Chill the patties: Fifteen minutes in the fridge firms the mixture so patties flip cleanly instead of crumbling.
  • Watch the butter: If the butter darkens before the patties go in, lower the heat; the olive oil buffers scorching.
  • Sear in batches: Cook four at a time so the pan stays hot and doesn’t steam the edges. Wipe out browned butter bits between batches.
  • Test one patty: Sear a small test patty first and adjust salt, lemon, or red pepper flakes in the raw mix as needed.
  • Storage: Refrigerate cooked cakes within 2 hours in a shallow airtight container (up to 3 days) with parchment between layers. Re-crisp in a hot skillet 2–3 minutes per side or bake at 400°F (200°C) for 10–12 minutes. To freeze, flash-freeze formed uncooked patties on a tray for ~1 hour, then transfer to a freezer bag for up to 2 months.

Nutrition

Find it online: https://www.kitchenmomy.com/golden-pan-seared-seafood-cakes-with-crab-and-shrimp/