Teresa's Shrimp-n-Crab Cakes

Total Time
Prep 10 mins
Cook 15 mins

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.

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


  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.


Most Helpful

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.

Doris Barrick January 27, 2003

When I filtered the 200+ crab cake recipes with my fat and calories criteria, 4 recipes were returned. This was one of them & I'm so glad! It just goes to show that crab cakes don't have to be over the top in terms of calories and fat to be delicious. I used all crabmeat, added 1/4 c finely chopped orange pepper to the veggies (for color), and threw in a bit of dry mustard, Old Bay and worcestershire sauce as well. I found that 1/2 c of breadcrumbs wasn't enough - the cakes had a hard time staying together when cooking. Next time, I think I'll try baking them to cut down even more on the fat/calories & to see if they hold together a little better. I served these with Lemon Dill Sauce #175398 over mixed baby greens. Great meal!

LuckyDog May 27, 2008

These were delicious. I cut the recipe in half and got 4 medium size cakes. I added about 8 drops of tabasco sauce to the mixture, which gave it a nice little kick.... that's a personal preference, as we like hot & spicy. The cakes held together nicely and fried up to a beautiful, crispy, golden brown. I forgot to put the sauce out to serve with them, but we were enjoying them so much that we didn't even miss it. These were so simple to make, I know I'll be making them often. Thanks Teresa

Boca Pat June 04, 2004

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