Shrimp & Crab Cakes

Shrimp & Crab Cakes

4 Reviews
From: EatingWell Magazine, July/August 1995

These are delicious with Spicy Cucumber Dipping Sauce.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 10 ounces raw shrimp, peeled, deveined and chopped
  • 6 ounces flaked crabmeat, squeezed dry if necessary
  • 1 large egg white, lightly beaten
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon hot pepper sauce
  • ¼ teaspoon salt, preferably kosher
  • ¼ teaspoon coarsely ground pepper
  • ⅓ cup fine, unseasoned dry breadcrumbs
  • 2 teaspoons extra-virgin olive oil


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  1. Thoroughly mix shrimp, crab, egg white, mustard, hot pepper, salt and Peppercorn Blend in a bowl. Shape into 8 patties, each about ⅜ inch thick. Spread breadcrumbs in a shallow dish and coat the patties on both sides with crumbs.
  2. Heat oil in a large nonstick skillet over low heat; add crab cakes and cook until golden on both sides, about 3 minutes per side.

Nutrition information

  • Per serving: 158 calories; 4 g fat(1 g sat); 0 g fiber; 7 g carbohydrates; 24 g protein; 34 mcg folate; 139 mg cholesterol; 1 g sugars; 171 IU vitamin A; 2 mg vitamin C; 83 mg calcium; 1 mg iron; 378 mg sodium; 371 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: 3½ lean meat, 1 fat

Reviews 4

September 13, 2012
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By: EatingWell User
I added chopped green onions about 1/4 c and 1 tbsp of garlic to soften the fishy smell of crab. My family loved munching those.
February 13, 2011
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By: goindadistance8
Good but... These crab cakes are really tasty but I had a difficult time trying to keep them together prior to cooking them. I dried the seafood with paper towels but I ended up adding a few breadcrumbs to the mix just to keep it together. They're very good and the bonus is they don't take long to make.
July 08, 2010
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By: EatingWell User
Great Recipe! I used Panko bread crumbs which gave it a really light, crispy outside, and probably used a bit more olive oil than the recipe. Served with fresh avacado slices, which provided a nice, fresh accompaniment.
February 04, 2010
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By: EatingWell User
This was absolutely fabulous! I didn't use the hot pepper sauce and I didn't add any salt (you really don't need it). I used a peppercorn medley, about a teaspoon more Dijon (Honey Dijon to be precise) mustard, canola oil instead of olive oil, and two different type of breadcrumbs to see how it worked. I used panko on two of the cakes, and my own mix of breadcrumbs on the other two cakes. My breadcrumb mix is one-half regular breadcrumbs and one-half Italian seasoned breadcrumbs. If you like a light crunch then try the panko, if you want a little extra seasoning try the combo mix. Either way, you won't go wrong! I think the next time I'm going to try adding the two types of breadcrumbs together and see how that might work.
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