Best 2 Shrimp And Crawfish Cakes Recipes

Indulge in a delightful culinary journey with our tantalizing shrimp and crawfish cakes, a harmonious blend of succulent seafood enveloped in a crispy, golden-brown exterior. These delectable cakes offer a symphony of flavors, textures, and aromas that will leave you craving more.

Embark on a culinary adventure with our diverse selection of shrimp and crawfish cake recipes, each offering a unique twist on this classic dish. From the zesty Cajun-spiced cakes to the delicate flavors of the Asian-inspired version, our recipes cater to every palate and preference.

Dive into the vibrant flavors of the Caribbean Shrimp Cakes, where sweet shrimp, fiery peppers, and aromatic herbs unite in perfect harmony. Experience the rustic charm of the Old Bay Shrimp Cakes, a Maryland specialty that captures the essence of the Chesapeake Bay's bounty.

Transport your taste buds to the vibrant streets of New Orleans with our irresistible Crawfish Cakes, bursting with the bold flavors of Louisiana. These savory cakes are a true testament to the region's rich culinary heritage.

For a taste of the Orient, try our exotic Asian Shrimp Cakes, where succulent shrimp mingles with aromatic ginger, garlic, and soy sauce, creating a harmonious balance of flavors.

Whichever recipe you choose, our shrimp and crawfish cakes promise an unforgettable culinary experience that will tantalize your taste buds and leave you wanting more. So, gather your ingredients, prepare your palate, and embark on a delicious journey with our curated selection of shrimp and crawfish cake recipes.

Here are our top 2 tried and tested recipes!

SHRIMP CAKES RECIPE

Shrimp Cakes Recipe image

Switch things up and make shrimp cakes instead of crab cakes. You can prepare and refrigerate the shrimp cakes up to 4 hours before cook time. The sauce, which can be made up to 5 days in advance, is also delicious served on po'boys or any fried fish. Have extra horseradish? Add a peppery kick to coleslaw dressing, deviled egg filling, or macaroni and cheese. Just remember that a little bit goes a long way.

Provided by Paige Grandjean

Categories Shrimp

Time 35m

Yield Serves 4

Number Of Ingredients 12

Ingredients

1 pound large peeled, deveined raw shrimp, cut into 1⁄2-inch pieces
3 tablespoons unsalted butter, melted
2 large eggs, beaten
2 minced scallions (about 1⁄3 cup) plus more, sliced, for garnish
1/2 teaspoon lemon zest, plus 1 1⁄2 Tbsp. fresh juice, divided
1 1/2 cups panko breadcrumbs, divided
2 1/4 teaspoons kosher salt, divided
3/4 teaspoon smoked paprika, divided
1/2 cup mayonnaise
2 teaspoons refrigerated prepared horseradish
4 tablespoons canola oil
Lemon wedges, for serving

Steps:

Combine shrimp, butter, eggs, scallions, lemon zest, 3⁄4 cup of the panko, 1 tablespoon of the lemon juice, 1 1⁄2 teaspoons of the salt, and 1⁄2 teaspoon of the paprika in a bowl. Shape into 8 (3-inch) cakes. Sprinkle remaining 3⁄4 cup panko on a large plate; gently transfer cakes to plate, pressing both sides in panko. Place cakes on a parchment paper-lined baking sheet. Cover; chill 15 minutes.
Combine mayonnaise, horseradish, 1⁄2 teaspoon of the salt, and remaining 1⁄2 tablespoon lemon juice and 1⁄4 teaspoon paprika. Set aside.
Heat 2 tablespoons of the oil in a large nonstick skillet over medium. Cook 4 cakes 4 to 5 minutes per side. Transfer to a plate lined with paper towels; sprinkle with 1⁄8 teaspoon of the salt. Wipe skillet; repeat with remaining 2 tablespoons oil, 4 cakes, and 1⁄8 teaspoon salt. Top with sliced scallions and sauce. Serve with lemon wedges.

LINDA'S CRAB AND SHRIMP CAKES

Linda's Crab and Shrimp Cakes image

Flavorful seafood cakes made with crab and shrimp. Serve with a lemon-dill aioli.

Provided by Linda F. Bergfeld

Categories Main Dish Recipes Seafood Main Dish Recipes Crab

Time 1h5m

Yield 6

Number Of Ingredients 16

Ingredients

1 ½ cups Italian-style bread crumbs
1 cup mayonnaise
2 eggs
2 teaspoons dill mustard
2 teaspoons capers with brine
½ lemon, juiced
1 teaspoon Worcestershire sauce
1 teaspoon dried dill
1 teaspoon Creole seasoning
1 teaspoon minced garlic
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon garlic powder
3 (4.25 ounce) cans white crabmeat, drained
1 (4 ounce) can tiny shrimp, drained
2 tablespoons canola oil, or as needed

Steps:

Combine bread crumbs, mayonnaise, eggs, mustard, capers and brine, lemon juice, Worcestershire sauce, dill, Creole seasoning, garlic, salt, pepper, and garlic powder in a bowl; mix until well combined.
Combine crabmeat and shrimp in a small bowl. Fold into the mayonnaise mixture until well blended. Cover and refrigerate for 30 minutes.
Remove from the refrigerator and form into 12 patties.
Heat oil in a large skillet over medium-high heat. Cook seafood patties in batches in the hot oil, until browned, 5 to 6 minutes per side. Transfer to a paper towel-lined plate and repeat with remaining patties, adding more oil if needed.

Nutrition Facts : Calories 522.9 calories, Carbohydrate 22.8 g, Cholesterol 153.7 mg, Fat 37.9 g, Fiber 1.2 g, Protein 22.9 g, SaturatedFat 5.4 g, Sodium 1241.1 mg, Sugar 1.7 g

Tips:

Use fresh shrimp and crawfish for the best flavor and texture.
Make sure the shrimp and crawfish are finely chopped so that they bind together well in the cakes.
Add some chopped green onions, red bell pepper, or jalapeño to the cakes for extra flavor.
Be careful not to overmix the cake batter, as this can make the cakes tough.
Form the cakes into patties that are about 1/2-inch thick and 3 inches in diameter.
Pan-fry the cakes in a little bit of oil until they are golden brown and cooked through.
Serve the cakes with your favorite dipping sauce, such as remoulade sauce, tartar sauce, or cocktail sauce.

Conclusion:

Shrimp and crawfish cakes are a delicious and easy-to-make appetizer or main course. They are perfect for parties or potlucks, and they can be enjoyed by people of all ages. With a few simple tips, you can make sure that your shrimp and crawfish cakes are perfect every time.