Baked Crab & Shrimp Cakes Recipe

Name: Baked Crab & Shrimp Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ounces, weight Medium Shrimp, Deveined, No Tails (Frozen Is Fine, Thaw First); 6 ounces, weight Lump Crab Meat (I But Mine Fresh At The Seafood Market); 1/4 cups Finely Diced Bell Pepper; 1 stalk Celery Heart, Chopped Finely; 2 stalks Scallions, Finely Diced; 1 cup Sour Cream; 2 Tablespoons Mayonnaise; 1/2 teaspoons Black Pepper; 1/2 teaspoons Old Bay Seafood Seasoning; 1 cup Panko Or Unseasoned Bread Crumbs; Canola Or Vegetable Oil, As Needed

Servings: persons

6 ounces, weight Medium Shrimp, Deveined, No Tails (Frozen Is Fine, Thaw First)
6 ounces, weight Lump Crab Meat (I But Mine Fresh At The Seafood Market)
1/4 cups Finely Diced Bell Pepper
1 stalk Celery Heart, Chopped Finely
2 stalks Scallions, Finely Diced
1 cup Sour Cream
2 Tablespoons Mayonnaise
1/2 teaspoons Black Pepper
1/2 teaspoons Old Bay Seafood Seasoning
1 cup Panko Or Unseasoned Bread Crumbs
Canola Or Vegetable Oil, As Needed

1
Preheat oven to 400 degrees F.
2
In a pot of boiling water, add shrimp and cook 2 minutes.
3
Drain and set aside to cool.
4
Once cooled, cut into small pieces.
5
Transfer into a mixing bowl.
6
Add lump crab meat and gently stir, breaking up crab meat.
7
Add diced bell pepper, celery, scallions, sour cream, mayonnaise, black pepper, and Old Bay seasoning.
8
Stir well to combine.
9
On a clean plate, add panko or breadcrumbs.
10
Using a scoop or large spoon (or clean hands, which is what I do), pat out the crab and shrimp mixture into patties, about 3 to 4 inches in diameter.
11
Coat both sides well with panko.
12
Place in a nonstick baking dish in a single layer.
13
Drizzle with oil and bake 810 minutes.
14
We love these served with any type of rice and vegetable side dish.
15
Enjoy!

307

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 ounces, weight Medium Shrimp, Deveined, No Tails (Frozen Is Fine, Thaw First), 6 ounces, weight Lump Crab Meat (I But Mine Fresh At The Seafood Market), 1/4 cups Finely Diced Bell Pepper, 1 stalk Celery Heart, Chopped Finely, and more.

Yes, Baked Crab & Shrimp Cakes falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Baked Crab & Shrimp Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions