Best 12 Spicy Crab Cakes With Shrimp Recipes

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Crab cakes have become a timeless classic and a true favorite in the world of seafood dishes. If you are a seafood lover looking to spice things up, spicy crab cakes with shrimp are a great option for a delightful and flavorful meal. This dish combines the delicate flavor of crab meat with the bold and juicy taste of shrimp, resulting in a tantalizing combination. Let's dive into the world of spicy crab cakes with shrimp and explore the ingredients, preparation methods, and cooking techniques that will help you create this delectable seafood masterpiece.

Here are our top 12 tried and tested recipes!

CRAB CAKE STUFFED SHRIMP



Crab Cake Stuffed Shrimp image

Crab Cake Stuffed Shrimp make an elegant holiday appetizer. The crab and the shrimp are the main attraction in this dish. There's only a little filler and just enough other ingredients to add flavor.

Provided by Christin Mahrlig

Categories     Appetizer

Number Of Ingredients 15

2 tablespoons butter
1/2 cup finely diced onion
1/4 cup finely diced red bell pepper
1/4 cup finely diced green bell pepper
1 pound lump crabmeat
1/2 cup panko crumbs
12 Ritz crackers, (crushed)
1 teaspoon Old Bay seasoning
1/2 teaspoon lemon zest
1/4 teaspoon cayenne pepper
1/2 cup mayonnaise
1 large egg
salt and pepper
24 jumbo or large shrimp
2 tablepsoons melted butter

Steps:

  • Melt butter in a nonstick pan over medium-high heat. Add onion, red bell pepper, and green bell pepper. Cook for 3 minutes or until soft. Let cool.
  • Pick through crabmeat and remove any shell. Place crab in a medium bowl along with Panko crumbs, Ritz crackers, Old Bay seasoning, lemon zest, cayenne pepper, mayonnaise, and egg. Stir gently to mix.Season to taste with salt and pepper and refrigerate until needed.
  • Peel shrimp, leaving the tail on. Cut through the backside of each shrimp, like you would to devein it, but cut more deeply, almost all the way through. Remove and discard the veins.
  • On a parchment paper-lined baking sheet, place shrimp butterflied side down, pressing to flatten.
  • Shape about 1 heaping tablespoon of crab mixture into a ball and place on top of a shrimp, pressing the tail into the top to secure. Repeat.
  • Drizzle melted butter over shrimp.
  • Bake in a 350 degree oven for 15 minutes, or until cooked through.

Nutrition Facts : Calories 176 kcal, ServingSize 1 serving

SPICY CRAB CAKES



Spicy Crab Cakes image

Provided by Food Network Kitchen

Categories     appetizer

Time 45m

Yield 24 spicy crab cakes

Number Of Ingredients 8

Extra-virgin olive oil, for the pan
3/4 pound jumbo lump crab meat
1/3 cup finely crushed butter crackers (such as Ritz)
3 tablespoons chipotle mayonnaise, plus more for topping
1 large egg white, lightly beaten
1 tablespoon chopped fresh chives, plus more for topping
1 teaspoon finely grated lemon zest
Kosher salt

Steps:

  • Preheat the oven to 400˚. Brush a 24-cup mini-muffin pan (preferably nonstick) with olive oil.
  • Mix the crab meat, crushed crackers, mayonnaise, egg white, chives, lemon zest and 3/4 teaspoon salt in a large bowl until combined. Fill the muffin cups with the crab mixture. Refrigerate 15 minutes.
  • Bake the crab cakes until warmed through and browned around the edges, 10 to 12 minutes. Remove from the pan. Top with more chipotle mayonnaise and chopped chives.

SHRIMP AND CRAB CAKES



Shrimp and Crab Cakes image

Provided by Michael Chiarello : Food Network

Categories     appetizer

Time 1h45m

Yield 34 (2-inch) cakes

Number Of Ingredients 23

3/4 pound raw shrimp, peeled and deveined, tail removed *
2 egg whites
1/4 cup heavy cream
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cumin seeds
1/2 cup 1/4-inch cubes peeled jicama
3 green onions, white parts only, finely chopped
2 tablespoons chopped fresh cilantro leaves
1 1/2 tablespoons rasped or finely grated ginger
3 minced kaffir lime leaves
3/4 pound crabmeat
3 cups panko bread crumbs**
Vegetable oil, for frying
Ginger-Lime Sauce, recipe follows
1 cup sugar
1 cup water
1 cup peeled, thinly sliced, fresh ginger
1 teaspoon kosher salt
1/3 cup cilantro leaves
3 tablespoons lime juice
1 fresh green Thai chile, seeded, roughly chopped***
2 tablespoons roughly chopped green onion, green part only

Steps:

  • Roughly chop the raw shrimp and place in a large bowl.
  • In a small bowl, whip the egg whites with a fork until frothy. Stir in the cream, salt, pepper, and cumin seeds. Combine with chopped shrimp. Mix well with the jicama, green onion, cilantro, ginger, and kaffir lime leaves.
  • Press any excess moisture out of the crab meat in a colander. Combine the crab with the shrimp mixture.
  • Pour the panko into a wide, shallow dish. Scoop out a heaping tablespoon of the shrimp and crab mixture and drop it into the panko. Using your hands, shape the shrimp and crab mixture into round cakes and evenly coat with the panko. Repeat with the remaining mixture and place the crab cakes on a parchment-lined baking sheet. Refrigerate for 30 minutes until firm.
  • Heat a deep fryer to 350 degrees F or heat 3/4-inch of vegetable oil in a skillet over medium heat, just until the surface of the oil begins to gently ripple. Fry the crab cakes, a few at a time, until crispy and golden, about 2 minutes per side. Remove from the hot oil with a slotted spoon or spider and place on absorbent paper to absorb any excess oil.
  • Serve with Ginger-Lime Dipping Sauce on the side.
  • Put sugar, water, ginger, and salt in a heavy-bottomed saucepan. Bring to a boil, then lower heat and reduce to a syrupy consistency (about 15 minutes). Strain through a fine sieve, discard ginger, reserve liquid, and let cool.
  • In a small food processor, pulse cilantro, lime juice, chile, and green onion (about 30 seconds). Add ginger syrup and pulse until combined.
  • Serve at room temperature.

SPICY CRAB CAKES



Spicy Crab Cakes image

This recipe came to us by way of Garrett Oliver, the brewmaster of Brooklyn Brewery. He believes beer and wine should always be served with food. And beer, he contends, is often the better choice. With these crab cakes, Mr. Oliver, an excellent cook who is widely-known for his successful beer-and-wine pairings, recommends an India pale ale. The bitterness of the hops plays nicely with the spiciness of the dish.

Provided by The New York Times

Categories     dinner, easy, quick, appetizer, main course

Time 30m

Yield 2 large or 4 small servings

Number Of Ingredients 14

1 medium red onion, peeled and sliced
Small handful of cilantro, with stems
1 jalapeño pepper, stemmed and seeded
1 red or yellow bell pepper, cored
1/2 pound lump crab meat
1 lightly beaten egg
1 tablespoon mayonnaise
1 heaping tablespoon grated fresh ginger
1 tablespoon curry powder
1 teaspoon cumin
Salt
Juice of 1 big lemon
1 1/2 cups bread crumbs, preferably Japanese panko
3 tablespoons vegetable or olive oil, or as needed

Steps:

  • Mince together the onion, cilantro, jalapeño and bell pepper. (If using a food processor, take care not to purée mixture.)
  • In a bowl, combine mixture with crab meat, egg, mayonnaise, ginger, curry powder, cumin and salt. Add lemon juice and mix until evenly blended. Add one cup of the bread crumbs, and mix again until well blended.
  • Form mixture into two evenly sized balls, squeezing firmly, then press into burger shapes; if any bits come off, mold them back on. Rub cakes on both sides with remaining bread crumbs.
  • Cover surface of a 10-inch skillet with oil; turn heat to medium-high and, a minute later, gently slide crab cakes into pan. Lower heat to medium, and cook until golden brown. Carefully flip them over and brown the other side; total cooking time will be about 10 minutes. Serve with an India pale ale.

Nutrition Facts : @context http, Calories 587, UnsaturatedFat 24 grams, Carbohydrate 49 grams, Fat 31 grams, Fiber 6 grams, Protein 30 grams, SaturatedFat 5 grams, Sodium 932 milligrams, Sugar 5 grams, TransFat 0 grams

COMPANY SHRIMP-AND-CRAB CAKES



Company Shrimp-and-Crab Cakes image

The addition of shrimp gives crab cakes a new flavor. Using panko instead of flour makes the prep easier, plus the cakes stay together without tasting doughy. I love these crab cakes served with mango salsa! -Regina Reynolds, Struthers, Ohio

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 16

1 large egg, beaten
1/4 cup dry bread crumbs
1/4 cup mayonnaise
1 teaspoon dried parsley flakes
2 tablespoons finely chopped sweet red pepper
2 tablespoons finely chopped sweet yellow pepper
1/2 pound lump crabmeat, drained
1/2 pound peeled and deveined cooked shrimp, finely chopped
1/2 cup panko bread crumbs
1/4 cup olive oil
LEMONY DIPPING SAUCE:
1/2 cup Miracle Whip
1/4 cup sour cream
2 tablespoons minced fresh parsley
2 teaspoons grated lemon zest
2 teaspoons lemon juice

Steps:

  • In a large bowl, combine the first 6 ingredients. Fold in crab and shrimp. Shape into 12 patties; coat with panko bread crumbs., In a large skillet over medium heat, cook crab cakes in oil in batches until golden brown, 3-4 minutes on each side. , Meanwhile, in a small bowl, combine the sauce ingredients. Serve with crab cakes.

Nutrition Facts : Calories 355 calories, Fat 26g fat (5g saturated fat), Cholesterol 143mg cholesterol, Sodium 462mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 1g fiber), Protein 18g protein.

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

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

SPICY CRAB CAKES WITH SHRIMP



Spicy Crab Cakes with Shrimp image

Serve on top of a crisp green salad for a first course, in your favorite crusty roll,inside a toasted pita with a tangy tartar sauce for a light meal, straight up as an appetizer or just make a meal out of them.

Provided by Rita1652

Categories     One Dish Meal

Time 21m

Yield 40 delish patties

Number Of Ingredients 15

1 stalk celery, finely diced
1/4 cup red onion, finely diced
1/4 red pepper, finely diced
1 teaspoon fresh parsley, chopped
1/4 cup fresh horseradish
1/4 cup Dijon mustard
1 1/2 cups mayonnaise
1 fresh lime juice
1 teaspoon cayenne pepper
1 1/2 cups breadcrumbs
4 eggs, lightly beaten
1 teaspoon salt
1 lb cleaned shelled shrimp, chopped
3 lbs lump crabmeat
vegetable oil, to cover bottom of pan

Steps:

  • Mix all but crabmeat and oil together till combined.
  • Gentle toss in crabmeat.
  • Don`t overmix.
  • Make 40 patties.
  • Heat pan with oil and fry turning to golden brown on both sides.
  • Brown in batches adding oil as needed.
  • Serve with a Horseradish Mayo or tartar sauce.
  • Just a tip so they stay togerther while frying- You make the patties then refrigerate them for an hour before frying. You can also roll them in Panko flakes or bread crumbs before frying.

SWEET AND SPICY CRAB CAKES RECIPE - (4.7/5)



Sweet and Spicy Crab Cakes Recipe - (4.7/5) image

Provided by SkinnyMom

Number Of Ingredients 17

1 lb crab meat, drained (you can also use pre-packed crab meat)
1 Tbsp Dijon mustard
1 Tbsp reduced-fat Miracle Whip®
5 Tbsp whole-wheat panko breadcrumbs
zest of 1 lemon
3 scallions thinly sliced
1 1/2 tsp Mrs. Dash® Extra Spicy Seasoning Blend
1 1/2 tsp smoked paprika
2 Tbsp fresh parsley, chopped
1 1/2 tsp chili powder
1 1/2 tsp red pepper flakes
1 tsp sea salt
1 tsp black pepper
1 egg
1 egg white
3/4 cup whole-wheat flour
2 Tbsp extra virgin olive oil

Steps:

  • 1. In a large bowl, combine crab meat, mustard, Miracle Whip, breadcrumbs, scallions, parsley, lemon zest, chili powder, Mrs. Dash, red pepper flakes, salt, pepper, egg, and egg white. Fold mixture together making sure that all ingredients are well blended. 2. To make patties, use your hands to pack crab mixture into your palm and press into the shape of a disk about 1 inch thick. 3. Transfer the patty onto a plate and repeat with the remaining crab mixture to make about 10 patties. 4. Cover patties with plastic wrap and chill for at least 30 minutes or up to 24 hours for firm crab cakes. 5. To cook crab cakes, line a plate or baking sheet with parchment paper. Put the whole-wheat flour in a bowl. Gently dredge each crab cake into flour and place on the parchment paper. 6. Add 1 Tbsp extra virgin olive oil to skillet set on medium heat. Add half of the crab cakes to the hot skillet and cook on both sides for 5-6 minutes or until golden brown. 7. 7. Repeat this step using the remaining 1 Tbsp extra virgin olive oil and the remaining crab cakes. 8. Serve crab immediately, adding optional lemon wedges.

SPICY SHRIMP & CRAB COCKTAIL



Spicy Shrimp & Crab Cocktail image

This seafood starter is so good that it makes me love a food I usually don't-radishes! This recipe also calls for spicy V8, but Zing Zang Bloody Mary Mix works just as well. Serve the cocktail straight up, with tortilla chips or on a bed of butter lettuce. -Heidi Knaak, Liberty, Missouri

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 12 servings (about 9 cups)

Number Of Ingredients 13

2 medium cucumbers, peeled, seeded and chopped
8 radishes, halved and thinly sliced (about 2 cups)
2 cups spicy hot V8 juice (about 16 ounces)
1 cup Clamato juice
1/2 cup finely chopped red onion
1/2 cup ketchup
5 jalapeno peppers, seeded and finely chopped
1/4 cup coarsely chopped fresh cilantro
2 garlic cloves, minced
1/2 teaspoon salt
1 pound peeled and deveined cooked small shrimp
1 pound lump crabmeat, drained
2 medium ripe avocados, peeled and cubed

Steps:

  • Mix the first 10 ingredients. Gently fold in shrimp, crab and avocados. Refrigerate, covered, at least 2 hours or until cold. Serve in martini glasses.

Nutrition Facts : Calories 162 calories, Fat 6g fat (1g saturated fat), Cholesterol 91mg cholesterol, Sodium 604mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 3g fiber), Protein 17g protein.

SAFFRON SHRIMP CRAB CAKES



Saffron Shrimp Crab Cakes image

Yield Makes 24 small cakes

Number Of Ingredients 21

1 cup crème fraîche
1 tablespoon chopped canned chipotle chiles in adobo
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon crumbled saffron threads
1/4 cup water
1 tablespoon olive oil plus additional for brushing
1/2 cup diced (1/8-inch) onion
1/4 cup diced (1/8-inch) carrot
1/4 cup diced (1/8-inch) celery
2 large eggs
1/2 cup heavy cream
1 1/4 teaspoons salt
1 teaspoon black pepper
1 1/2 lb medium shrimp in shell (31 to 35 per lb), peeled and deveined
1 teaspoon finely chopped shallot
1 1/2 teaspoons finely chopped garlic
1 teaspoon chopped canned chipotle chiles in adobo
1 cup panko (Japanese bread crumbs)
1/8 lb jumbo lump crabmeat, picked over for shells and cartilage
parchment paper

Steps:

  • Pulse all sauce ingredients in a food processor until smooth. Transfer to a small bowl and chill, covered, until ready to use.
  • Sprinkle saffron into water in a 1-quart heavy saucepan and boil over moderately high heat until liquid is reduced to 1 tablespoon, about 5 minutes. Remove from heat and transfer to a small bowl, then cool completely.
  • Heat oil (1 tablespoon) in a 10-inch heavy skillet over moderate heat until hot but not smoking, then cook onion, carrot, and celery, stirring occasionally, until pale golden, about 8 minutes. Transfer to a plate to cool.
  • Put oven racks in upper and lower thirds of oven and preheat oven to 400°F. Line 2 baking sheets with parchment paper and lightly brush parchment with oil.
  • Whisk together 1 egg, cream, 1/8 teaspoon salt, and 1/2 teaspoon pepper.
  • Pat shrimp dry and transfer half of shrimp to clean food processor, then add saffron reduction, shallot, garlic, chipotle, and 1/2 cup panko. Purée until smooth, then, with motor running, add egg mixture in a slow stream, blending until just incorporated.
  • Chop remaining shrimp very coarsely (about 1/3-inch pieces) and stir together with remaining 1/2 cup panko, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and carrot mixture. Lightly beat remaining egg and stir into shrimp and vegetable mixture along with shrimp purée, then fold in crabmeat until just combined.
  • Loosely fill a 1/4-cup measure with crab mixture and drop onto a lined baking sheet. Make about 23 more cakes in same manner, dropping onto baking sheets about 1 inch apart. Flatten tops gently to form 2 1/2-inch-wide cakes (about 1 inch high) and bake, switching position of sheets halfway through baking, until tops are lightly browned, about 15 minutes total. Serve shrimp crab cakes with sauce on the side.

SPICY CRAB CAKES



Spicy Crab Cakes image

To obtain best results, use jumbo lump crabmeat. You can use regular, be sure it is fresh. The juices add flavor, so please do not drain. Cooking time reflects time to chill. From Legal Seafood.

Provided by Bev I Am

Categories     Crab

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 9

1/3 cup mayonnaise
1 teaspoon mayonnaise
1 teaspoon dry mustard
1/2 teaspoon Dijon mustard
hot pepper sauce (such as Tabasco)
1/2 teaspoon bottled horseradish
1 large egg, beaten
1/2 cup saltine, finely crushed
12 ounces fresh crabmeat, picked over for shells and cartilage

Steps:

  • Preheat oven to 400 degrees F.
  • In a large bowl mix together mayonnaise, both mustards, a generous dash of hot sauce, horseradish, and the egg.
  • Gently stir in the saltines and crabmeat.
  • You may form the crabcakes immediately, however allowing the mixture to sit in the refrigerator for 1 hour will make the shaping easier.
  • Divide the mixture into 4-6 large crabcakes, and place on a lightly oiled or nonstick baking sheet. (Or make to your desired size - I use a 1/4 cup measure - and adjust your cooking time appropriately ).
  • Bake for 15-20 minutes , or until a light golden brown.
  • Serve immediately.
  • Variation:.
  • Baltimore Crab Cakes: Add a dash of Worcestershire sauce and Old Bay Seasoning to taste.

Nutrition Facts : Calories 201.2, Fat 9.9, SaturatedFat 1.6, Cholesterol 108.4, Sodium 485.4, Carbohydrate 10.1, Fiber 0.3, Sugar 1.6, Protein 17.3

CHEF JOHN'S SPICY SHRIMP CAKES



Chef John's Spicy Shrimp Cakes image

I love Asian-style fish or shrimp cakes but almost never order them because I find there's too much filler or 'binder.' So if you want to enjoy shrimp cakes in their most pure form, give this recipe a try. It takes just a few minutes if you use your food processor. These little fried cakes are delicious served with Thai chili sauce.

Provided by Chef John

Categories     Appetizers and Snacks     Seafood     Shrimp

Yield 8

Number Of Ingredients 11

2 pounds raw peeled and deveined shrimp
1 tablespoon finely crushed garlic, or to taste
2 tablespoons chopped fresh cilantro leaves and stems
1 teaspoon sambal chili paste, or more to taste
1 teaspoon brown sugar
¾ teaspoon kosher salt, or as desired
½ teaspoon fish sauce
½ teaspoon ground turmeric
1 pinch cayenne pepper
1 cup panko bread crumbs, or more if needed
vegetable oil for frying

Steps:

  • Place shrimp, garlic, cilantro, chili paste, brown sugar, salt, fish sauce, turmeric, and cayenne pepper into the bowl of a food processor. Pulse on and off until mixture begins to break down. Scrape down the sides. Continue processing until mixture is very smooth but not pureed and moves around the bowl as a mass. Transfer to a bowl. Cover with plastic wrap; press wrap against the surface of the shrimp paste. Refrigerate until mixture is chilled, 1 to 2 hours.
  • Place panko crumbs on a plate. Scoop out equal size portions of shrimp and roll them around on the crumbs to coat. Shape into thin patties. Do this in batches.
  • Heat oil in skillet over medium-high heat. When oil is hot, cook cakes in batches. Fry until golden brown and cakes spring back to the touch, about 2 minutes per side. Drain on paper towels.

Nutrition Facts : Calories 302.3 calories, Carbohydrate 20.7 g, Cholesterol 156.9 mg, Fat 16.8 g, Fiber 0.4 g, Protein 20.4 g, SaturatedFat 2.7 g, Sodium 579.5 mg, Sugar 0.7 g

Tips:

  • Choose fresh crab meat and shrimp. This will ensure the best flavor and texture for your crab cakes.
  • Use a light hand when mixing the ingredients. Overmixing can make the crab cakes tough.
  • Be careful not to overcook the crab cakes. They should be cooked through but still moist and tender.
  • Serve the crab cakes with your favorite dipping sauce. Some popular options include tartar sauce, cocktail sauce, and remoulade.

Conclusion:

Spicy crab cakes with shrimp are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or snack. They are perfect for a party or potluck, and they can also be made ahead of time and frozen. With a few simple tips, you can make delicious crab cakes at home that will impress your family and friends.

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