Shrimp and Crab Cakes #WeekdaySupper

Shrimp and Crab Cakes

Sunday Supper Movement

Weekday Suppers play beat the clock when it comes to prep and cooking time. Any recipe we love that I can prep way ahead of time and finish-off in a few minutes get a thumbs up from me.
Crab cakes are one of those make ahead entrees that cook up in about 10 minutes.
These easy to prepare crab cakes get switched up with the addition of cooked shrimp. I learned in school that grinding a little cooked shrimp in a food processor makes a paste that helps hold seafood dishes together. The protein strands work their magic. I saw on a recent TV show that if you use ground shrimp in your cakes, you don’t need an egg. I encourage you to try it both ways, with and without an egg and let me know which one you like!

Shrimp and Crab Cakes

Ingredients

  • 1 cup chopped cooked shrimp
  • 8 ounces crabmeat: claw, special or backfin
  • 1 Tablespoon mayo
  • 1 teaspoon brown mustard
  • 1/2 teaspoon seafood seasoning
  • 1 teaspoon lemon juice
  • 1/2 teaspoon Worcestershire
  • 1 egg
  • 1/2 cup breadcrumbs
  • 2 Tablespoons olive oil

Place olive oil in a medium skillet.
Grind 1/4 cup of the shrimp in a food processor to form a thick puree.
Mix together shrimp, crab, mayo, mustard,lemon juice, Worcestershire, egg and 1/2 the bread crumbs (about 1/4 cup). Place remaining 1/4 cup crumbs on a plate.
Form into 4 patties and coat with bread crumbs. Cover and refrigerate from 30 minutes up to 48 hours.
Cook cakes over medium heat, browning both sides and thoroughly heated.

I served these with a little tartar sauce. Cocktail sauce works just as well. I like to take advantage of seasonal veggies. Notice the sweet potato fries are drenched in cinnamon. So good!

Checkout these great Weekday Supper ideas from the Sunday Supper Group!

Monday – Supper For A Steal – Spinach and Mushroom White Pizza

Tuesday – Cindy’s Recipes and Writings – Shrimp and Crab Cakes

Wednesday –  Basic N Delicious – Chickpeas and Chicken Stew

Thursday – Adriana’s Best Recipes – Fideo Mexican Style

Friday – Hip Foodie Mom – Asian Pulled Pork Brown Rice Bowl

This entry was posted in #WeekdaySupper, crab, seafood, shrimp, skillet, What's For Dinner? and tagged , , , , . Bookmark the permalink.

11 Responses to Shrimp and Crab Cakes #WeekdaySupper

  1. Renee says:

    I’m reading this about 7:30am and you already have me craving these for dinner tonight. YUM!
    Renee recently posted..Thai Iced TeaMy Profile

  2. I love crab cakes! love that you combined cooked shrimp in here too. . looks delicious!
    Alice // Hip Foodie Mom recently posted..Monster and Mummy Cupcakes for a Halloween Party #SundaySupperMy Profile

  3. Love the idea of adding shrimp to crab cakes. Such a great dinner idea.
    Laura Dembowski recently posted..Candy Corn Puppy Chow #SundaySupperMy Profile

  4. Pingback: Chickpeas And Chicken Stew #WeekdaySupper | Basic N Delicious

  5. Yummy crab cakes can you believe I have never prepared those thanks Cindy for the recipe I will make those soon!
    Adriana Martin (@AsBestRecipes) recently posted..Fideo Mexican Style #WeekdaySupperMy Profile

  6. Pingback: Asian Pulled Pork Brown Rice Bowl for #WeekdaySupper | Hip Foodie Mom

  7. Pingback: Easy and Inspiring #WeekdaySupper Menu (10/28-11/1) — Family Foodie

  8. Pingback: Spinach and Mushroom White Pizza for #WeekdaySupper | Supper for a Steal

  9. G’day! Makes me smile and reminds me of my times in the States!
    Cheers! Joanne
    Joanne T Ferguson recently posted..#Foodie Friends Friday 30 Minute Meals PartyMy Profile

  10. Pingback: Easy and Inspiring #WeekdaySupper Menu (10/28-11/1)

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