Teresa's Shrimp-n-Crab Cakes

READY IN: 25mins
Recipe by TGirl,RN

These came about by accident-it is an alteration to a stuffing recipe. Servings depend on how big/small you make your cakes-make small cakes for party appetizers, or make larger ones for lunch or dinner! Adjust to your liking by using all shrimp or all crab meat if desired.

Top Review by Doris Barrick

Made these as an appetizer. Everybody loved them. I did add one egg to the mixture to bind them. Also served them with tarter sauce on the side. Doris from Clearwater, Fl.

Ingredients Nutrition

  • 12 cup celery, finely chopped
  • 1 clove garlic, crushed/minced
  • 12 lb shrimp, boiled and chopped
  • 12 lb crabmeat, cooked and shredded/chopped
  • 12 cup green onion, finely chopped (scallions)
  • 12 cup breadcrumbs, plain/unflavored
  • 2 tablespoons parsley, chopped
  • 2 tablespoons butter or 2 tablespoons margarine
  • salt and black pepper

Directions

  1. Melt butter in skillet over moderate heat.
  2. Saute celery, onions, and garlic until softened.
  3. Remove from heat and add bread crumbs, crab, shrimp, and parsley.
  4. Season mixture with salt and pepper if desired.
  5. Mix well, and allow to cool slightly.
  6. When cool enough to handle, form mixture into patties.
  7. Heat your choice of either butter or oil in skillet over medium heat.
  8. Pan fry patties until golden brown on both sides.
  9. ~NOTE~amountof bread crumbs needed may vary.
  10. Use only the amount needed to bind the mixture together so that cakes don't fall apart while frying.
  11. I suggest adding 1/2 C of bread crumbs to start--form'sample' patty-if it is too moist to hold together, add additional bread crumbs (perhaps 1/4 cup) until patties hold together.

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