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  • Writer's pictureDebra

Shrimp Crab Cake & Butter Garlic Shrimp

Crab cakes are awesome but adding bits of shrimp throughout the crab cake sends the tastebuds singing a new tune. This creative dish is for sure a show stopper but, not that hard to create. The avocado crema has just the right amount of zest from the lime juice and garlic.

Baked shrimp crab cakes has the crisp edges and the seasoning from the spices are locked inside to keep it juicy on the inside. Nestled on top of zesty Avocado crema and topped with butter garlic shrimp fried to perfection is the perfect combination. You can use pickled red cabbage or red cabbage slaw for the so needed crunch brings this dish together. Adding fresh veggies for a healthy salad and a beautiful garnish.

Other great Shrimp and Crab ideas:

Ingredients Shrimp Crab Cake & Buttered Garlic Shrimp

6 jumbo shrimps or 8 large shrimps

1 (8 oz) can of Crab cake combo or lump crab meat

1/4 cup Herb dressing bread crumbs

3 Tbsp Mayonnaise

1/2 tsp Dijon mustard

1 tsp Worcestershire sauce

1 tsp butter

1 tsp garlic powder

1 tsp onion powder

1/4 tsp black pepper

1 tsp Old Bay

1 tsp Paprika

1 tsp Basil

1 Lemon

1 Egg

Let's Cook!

  • Preheat the oven 350°F

  • Clean, cut, and season the shrimp with a squeeze of fresh lemon juice, garlic powder, old bay, black pepper, onion powder, basil, and paprika. Cut the shrimp into bite-size pieces and set to the side to marinate.

  • In a second bowl whisk together the mayo, dijon mustard, black pepper, old bay, Worcestershire sauce, and egg. Blend well.

  • Crush the herb dressing or fold in the bread crumbs, shrimp, and crab meat and form the shrimp crab cakes.

  • After folding in crabmeat and shrimp add additional old bay to enhance the flavor.

  • Place cakes in the oven to bake for approx. 25-30 minutes. Internal temperature should be 165°F for 4 ounce crab cakes. Sprinkle Old on crab shrimp cakes prior to placing them in the oven.

  • Place butter and minced garlic in a frying pan. Add the remaining shrimp. Allow the shrimp to cook 4 minutes on each side. Set them to the side.

  • Slice the avocado in half, remove the pit and place in a food processor.

  • Add in the sour cream, kosher salt, black pepper, and garlic powder.

  • Add in the lime juice and blend all ingredients until the crema is silky smooth.

  • Set the avocado crema aside until you are ready to assemble the dish.

  • Shred the red cabbage with a sharp chef knife or on a Mandolin.

  • Toss 3 tablespoons of vinegar of the shredded cabbage to help stop the cabbage from bleeding in the slaw

  • Finely chop a red onion and chop the cilantro.

  • Blend the honey, olive oil garlic powder, cumin, kosher salt, and black pepper together.

  • If you prefer pickled cabbage.

  • Assemble your plate. Avocado crema first, nestle crab shrimp cake, red cabbage, and use toothpicks to hold the two butter garlic shrimp on top. Spring mix salad and thinly sliced radishes and cherry tomatoes and a slice of lemon.

Bon Appetit, ENJOY!

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Debra Johnson | Food Blogger
Hi, I'm Debra

I am happy to share quick and easy recipes that fill the belly, warms the soul, and tastes Delish!

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