Mediterranean Mini Crab and Shrimp Cakes
These Mediterranean Mini Crab and Shrimp Cakes are bite-sized treasures of the sea, packed with sweet crab, tender shrimp, and fresh Mediterranean flavors. Perfect as an appetizer, snack, or even part of a light meal, they’re crisp on the outside and tender on the inside. Serve them with a lemony yogurt dip or classic aioli for an irresistible party favorite.
Total Time: 35 minutes
Prep Time: 20 minutes
Cook Time: 15 minutes
Servings: About 12–14 mini cakes
Ingredients
8 oz lump crab meat, drained
8 oz shrimp, peeled, deveined, and finely chopped
1/2 cup breadcrumbs (plus extra for coating)
1/4 cup mayonnaise
1 egg, beaten
2 tbsp fresh parsley, chopped
1 tbsp Dijon mustard
1 tbsp lemon juice
1 tsp Old Bay seasoning
1/2 tsp garlic powder
Salt & pepper, to taste
Olive oil, for frying
Instructions
Prepare the mixture:
In a large mixing bowl, combine the crab meat, chopped shrimp, breadcrumbs, mayonnaise, egg, parsley, Dijon mustard, lemon juice, Old Bay, garlic powder, salt, and pepper.
Mix gently to keep the crab meat as intact as possible.
Form the cakes:
Shape the mixture into small patties (about 2 inches wide).
Lightly coat each patty with extra breadcrumbs for added crispiness.
Heat the oil:
In a large skillet, heat a thin layer of olive oil over medium heat until shimmering.
Cook the cakes:
Place the crab and shrimp cakes in batches into the skillet.
Cook for 3–4 minutes per side, until golden brown and crisp.
Drain and serve:
Remove and set on a paper towel–lined plate.
Serve warm, garnished with fresh parsley and a squeeze of lemon juice.
Tips
Chill the mixture: After forming the patties, refrigerate them for 20–30 minutes. This helps them firm up and hold their shape while frying.
Use fresh breadcrumbs: Fresh or panko breadcrumbs make the cakes lighter and crispier compared to regular dry ones.
Don’t overmix: Gently fold the mixture so the crab meat stays in chunks, giving the cakes a better texture.
Oil temperature matters: Keep the oil at medium heat; too hot and they’ll burn outside before cooking inside, too low and they’ll soak up oil.
Drain well: Place on paper towels after frying to keep them crispy.
Variations
Baked version: For a lighter option, bake at 400°F (200°C) for 15–18 minutes, flipping halfway. Brush with a little olive oil for crispiness.
Spiced-up Mediterranean flair: Add smoked paprika, cumin, or a pinch of chili flakes for warmth.
Herb lovers: Swap parsley for fresh dill, basil, or cilantro for different flavor profiles.
Cheesy twist: Mix in 2–3 tbsp grated Parmesan or feta cheese into the mixture for extra richness.
Gluten-free option: Replace breadcrumbs with almond flour or gluten-free panko.
Mini sliders: Serve the cakes in small buns with arugula, tomato slices, and a yogurt-tahini sauce for a fun appetizer.
Sauce pairings:
Yogurt-dill sauce
Lemon-garlic aioli
Tzatziki
Spicy harissa mayo
Q&A
Q: Can I make the mixture ahead of time?
Yes, you can prepare the mixture up to a day ahead and keep it covered in the fridge. Form the patties just before cooking for the best results.
Q: Can I freeze the crab and shrimp cakes?
Absolutely. Shape them into patties, place them on a tray lined with parchment, and freeze until solid. Transfer to a freezer bag and store up to 2 months. Cook from frozen, adding a few extra minutes.
Q: What dipping sauces pair well with these cakes?
Classic choices include tartar sauce, lemon-garlic aioli, tzatziki, or a spicy harissa mayo for a Mediterranean touch.
Q: Can I make them larger instead of mini?
Yes, you can form regular-sized crab cakes. Just adjust the cooking time to ensure they cook through (about 4–5 minutes per side on medium heat).
Q: Can I bake instead of fry for a lighter option?
Yes, baking at 400°F (200°C) for about 15–18 minutes works well. Brush with olive oil for crispiness.
Nutrition Facts
(per mini crab & shrimp cake, based on 16 cakes, fried)
Calories: ~90
Protein: 7 g
Fat: 5 g
Saturated Fat: 1 g
Carbohydrates: 4 g
Fiber: 0 g
Sugars: <1 g
Sodium: ~200 mg
Cholesterol: 45 mg
(Values are approximate and depend on oil absorption and portion size.)
Conclusion
Mediterranean Mini Crab and Shrimp Cakes are a perfect appetizer or light meal, combining the sweetness of crab and shrimp with fresh herbs and Mediterranean-inspired seasonings. They’re crispy on the outside, tender on the inside, and versatile enough to serve with a variety of sauces and sides. Whether you’re making them for a dinner party, a family meal, or meal-prepping ahead of time, they’re a delicious way to enjoy seafood with a touch of Mediterranean flair.