Mediterranean Crab and Shrimp Cakes
These Mediterranean Crab and Shrimp Cakes are a savory, golden-brown delight packed with fresh herbs, citrus zest, and tender seafood. Infused with Mediterranean flavors like garlic, lemon, parsley, and a touch of feta, they’re crisp on the outside and juicy inside. Serve them with a dollop of lemon-yogurt sauce or atop a fresh salad for a sophisticated appetizer or light main course.
Time
Prep Time: 20 minutes
Cook Time: 10–12 minutes
Chill Time (optional): 15–30 minutes
Total Time: 35–50 minutes
Servings: Makes 8–10 cakes (serves 4–5)
Ingredients
For the Crab & Shrimp Cakes:
1/2 pound lump crab meat (drained, shells removed)
1/2 pound raw shrimp, peeled, deveined, finely chopped
1/3 cup breadcrumbs (panko or regular)
1 large egg
2 tablespoons mayonnaise or Greek yogurt
1 tablespoon Dijon mustard
2 tablespoons lemon juice
1 teaspoon lemon zest
2 garlic cloves, minced
2 tablespoons chopped fresh parsley
1 tablespoon chopped dill or basil
2 tablespoons crumbled feta cheese (optional, for a Mediterranean twist)
1/4 teaspoon smoked paprika
Salt and pepper to taste
Olive oil or avocado oil for pan-frying
Optional Yogurt Sauce:
1/2 cup plain Greek yogurt
1 tablespoon lemon juice
1 teaspoon olive oil
1 small garlic clove, grated
Salt and chopped parsley to taste
Tips & Variations
Tips
Don’t Overmix: Gently combine ingredients to keep the cakes tender, avoiding a dense texture.
Chill Before Cooking: Refrigerate the formed cakes for at least 15 minutes to help them hold together when frying.
Use Fresh Seafood: Fresh crab and shrimp yield the best flavor, but good-quality thawed seafood works too.
Pan-Fry with Care: Cook over medium heat and avoid overcrowding the pan for even browning.
Breadcrumb Substitutes: Use crushed crackers, gluten-free breadcrumbs, or almond meal if needed.
Variations
Add Heat: Mix in chopped jalapeño or a pinch of cayenne pepper for a spicy kick.
Herb Swap: Try tarragon, chives, or cilantro for different herb profiles.
Cheese-Free: Skip feta if you prefer a dairy-free version or to highlight pure seafood flavors.
Baking Option: Bake the cakes at 400°F (200°C) for 12–15 minutes, flipping halfway for a lighter version.
Q&A
Q: Can I make these crab and shrimp cakes ahead of time?
A: Yes, you can form the cakes and refrigerate them for up to 24 hours before cooking. You can also freeze them raw and cook from frozen, adding a few extra minutes to cooking time.
Q: What should I serve with these cakes?
A: They pair beautifully with a fresh salad, roasted vegetables, or couscous. A lemon-yogurt sauce or tzatziki complements the flavors perfectly.
Q: Can I use canned crab meat?
A: Yes, canned lump crab meat works well if fresh isn’t available. Just drain it thoroughly.
Q: How do I keep the cakes from falling apart?
A: Ensure the mixture isn’t too wet—add more breadcrumbs if needed—and chill the cakes before cooking to help them firm up.
Nutrition (Per 1 cake, approx.)
Calories: ~180
Protein: ~15g
Fat: ~8g
Saturated Fat: ~2g
Carbohydrates: ~10g
Fiber: ~1g
Sugar: ~1g
Sodium: ~350mg
Conclusion
These Mediterranean Crab and Shrimp Cakes offer a delicious and elegant way to enjoy fresh seafood with bright, herbal Mediterranean flavors. Crispy on the outside and tender inside, they’re perfect for entertaining or a special weeknight meal. Paired with a tangy yogurt sauce or simple salad, they bring a fresh, healthy, and flavorful taste of the Mediterranean to your table.