Shrimp and crab cakes

  • Preparation 30 min
  • Cooking 15 min
  • Servings 12 cakes
  • Freezing Absolutely


Ingredients for the smoked paprika mayonnaise

  • 1/2 cup mayonnaise
  • 1 tablespoon smoked paprika
  • 2 pinches of chipotle peppers (or more to taste)
  • 1 teaspoon lemon juice
  • Salt and pepper from the mill

Ingredients for the cakes

  • 1/4 cup milk
  • 1 cup Panko bread crumbs
  • 200g crab meat, finely chopped
  • 680g raw shrimp size 91-110, shelled and tail removed, coarsely chopped
  • 2 eggs
  • 1/4 cup mayonnaise
  • 2 tablespoons finely chopped green onions
  • 1 tablespoon Dijon mustard
  • 1 tablespoon paprika
  • 1/2 tablespoon Provence herbs
  • The zest of 1/2 lemon
  • Olive oil
  • Salt and pepper from the mill



  • Pour the mayonnaise ingredients into a bowl and season with salt and pepper. Mix well and reserve in the fridge.
  • In a bowl, pour the milk and Panko and toss. Let it soak for a few minutes.
  • In a large bowl, with the exception of olive oil, add the remaining ingredients for the croquettes and the Panko mix, then season with salt and pepper. Mix well and form cakes about 1.5 cm thick. (The mix will be relatively soft, so gently put them in the pan as you go.)
  • In a skillet over medium heat, add a drizzle of olive oil and sear the cakes a small amount at a time, about 4 minutes per side. Flip gently. Add oil as needed. Serve immediately and accompany with spicy mayo and lemon wedges. You want to impress and change? Serve these cakes in a luxury hamburger!