Shrimp & Crab Cakes

July/August 1995

Your rating: None Average: 3.9 (26 votes)

These are delicious with Spicy Cucumber Dipping Sauce.

"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. "
Shrimp & Crab Cakes

Makes: 4 servings

Active Time:

Total Time:


  • 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
  • 1/4 teaspoon hot pepper sauce
  • 1/4 teaspoon salt, preferably kosher
  • 1/4 teaspoon coarsely ground pepper
  • 1/3 cup fine, unseasoned dry breadcrumbs
  • 2 teaspoons extra-virgin olive oil


  1. Thoroughly mix shrimp, crab, egg white, mustard, hot pepper, salt and Peppercorn Blend in a bowl. Shape into 8 patties, each about 3/8 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.


Per serving: 176 calories; 5 g fat (1 g sat, 2 g mono); 138 mg cholesterol; 7 g carbohydrates; 26 g protein; 0 g fiber; 428 mg sodium; 163 mg potassium.

Nutrition Bonus: Selenium (44% daily value).

Carbohydrate Servings: 1/2

Exchanges: 3 1/2 very lean meat, 1 fat

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