Shrimp-Crab Cakes


Main Dish
Shrimp-Crab Cakes

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    What's better than crab cakes? Shrimp crab cakes. To get even more creative with this recipe, substitute the crab for lobster.

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    Servings and Ingredients

    Serves 6
    Shrimp-Crab Cakes
    2 tbsp. Gustare Vita olive oil, divided
    1 c. celery, chopped
    ½ c. Hy-Vee Short Cuts chopped white onion
    1 clove(s) garlic, minced
    5 oz. raw shrimp, peeled, deveined, and tails removed
    2 tsp. Hy-Vee stone ground Dijon mustard
    1 tsp. fresh lemon juice
    ½ tsp. bottled hot sauce
    ½ tsp. Old Bay seasoning
    1 lbs. shelled crab meat
    Sesame seeds, toasted, for garnish
    Ginger-Soy Veggie Noodle Salad
    3 c. Hy-Vee Short Cuts zucchini veggie noodles
    ½ medium red bell pepper, seeded and cut into thin strips
    ⅓ c. shredded carrots
    ¼ c. green onions, thinly sliced
    ¼ c. fresh cilantro, chopped
    2 tbsp. rice vinegar
    1 tsp. fresh lemon juice
    1 tsp. Hy-Vee soy sauce
    ½ tsp. fresh ginger, grated
    1 tbsp. Hy-Vee canola oil

    Things To Grab

    • Large skillet
    • Food processor
    • 2 medium bowls
    • Paper towels
    • Plate


    1. Heat 1 tablespoon oil over medium-high heat in a large skillet. Cook celery, onion, and garlic in hot oil until softened. Remove from heat. Cool. Wipe out skillet.

    2. Transfer celery mixture to a food processor. Add shrimp, mustard, lemon juice, hot sauce, and Old Bay seasoning. Cover and process until well combined. Transfer mixture to a medium bowl. Fold in crab meat. 

    3. Form crab mixture into 12 (1/2-inch-thick) cakes. Place patties on a rimmed baking pan. Cover and refrigerate for 30 minutes. 

    4. While patties are chilling, prepare Ginger-Soy Veggie Noodle Salad: Toss veggie noodles, red bell pepper, shredded carrots, green onions, and cilantro together in a medium bowl. Whisk together rice vinegar, lemon juice, soy sauce, and grated ginger. Whisk in canola oil. Toss vinaigrette with veggie mixture. Cover and refrigerate until ready to serve. 

    5. Add 1 tablespoon oil to the same skillet and heat over medium. Cook crab cakes in batches for 8 to 10 minutes, turning once halfway through or until golden brown (145 degrees). Drain cakes on a paper towel-lined plate. Serve with Ginger-Soy Veggie Noodle Salad. Sprinkle sesame seeds, if desired. 

    Nutrition facts


    210 Calories per serving

    Amounts Per Serving

    • Total Fat: 9g
    • Cholesterol: 85mg
    • Sodium: 590mg
    • Total Carbohydrates: 13g
    • Protein: 22g

    Daily Values

    Iron 6%
    Calcium 10%
    Vitamin D 0%
    Potassium 8%

    Recipe Source:

    Balance December 2018