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Crab & Shrimp Cakes with Garlic Dill Aioli

Course Appetizer, Dinner
Keyword Cake, Crab, Dill, Garlic, Sauce, Shrimp
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 3 inch cakes

Ingredients

Crab & Shrimp Cakes

  • 8 oz Lump Crab Drained
  • 4 oz Raw Shrimp Peeled and Deveined
  • 2/3 c Panko Breadcrumbs
  • 3 tbsp Mayo
  • 1/4 c Green Onions (Green and White Parts) Chopped
  • 1 Egg Beaten
  • 1 tbsp Fresh Dill Chopped
  • 1 tbsp Lemon Juice
  • 1 tbsp Dijon
  • 1/2 tsp Cajun Seasoning
  • 1/2 tsp Worcestershire
  • 1/4 tsp Crushed Red Pepper Flakes
  • 1/2 tsp Black Pepper
  • Pinch of Salt

Garlic Dill Aioli

  • 1/2 c Mayo
  • 1/2 tbsp Garlic Minced
  • 1/2 tbsp Fresh Dill Chopped
  • 1 tsp Lemon Juice
  • 1/4 tsp Black Pepper
  • 1/4 tsp Cajun Seasoning

Instructions

  1. Peel and chop the shrimp into small pieces, and drain the crabmeat.

  2. Mix all cake ingredients in a bowl until well incorporated. Then scoop the mixture and shape into whatever sized portions you would like. This batch easily makes 6, three inch cakes, or 12 appetizer size cakes. 

  3. Refrigerate.

  4. Mix all aioli ingredients into a bowl and refrigerate.

  5. Heat a stainless steel skillet over medium heat, and add about 2 tablespoons of oil. Working in batches cook the cakes 3 minutes per side. Cover the pan during the last minute of cooking on each side. *I made 6 cakes, and cooked 3 per batch.

  6. Transfer to a paper towel lined plate until all cakes are cooked.

  7. Serve with the aioli and a lemon wedge, over a bed of arugula! 

Recipe Notes

  • You can totally use regular breadcrumbs instead of Panko. I just prefer the extra crunch from Panko.
  • A nice heaping 1/2 tablespoon of garlic is best, but a little more or less to your preference.