Lump crab cakes topped with Jumbo Shrimp !


1 pound lump crab meat
1/2 pound processed crab meat
1/3 cup chopped green onion
1/3 cup fresh chopped parsley
Fresh cracked pepper
1/4 teaspoon cayenne pepper
1 teaspoon old bay
1/2 cup mayo
2 tablespoons dijon mustard
2 well beaten eggs
2 teaspoons Worcestershire sauce
Dash of Louisiana hot sauce
1 cup of crushed salted or unsalted crackers
6 Jumbo Shrimp
Lemon juice


In a large bowl add crab meat, green onion, parsley, mayo, mustard, eggs, crackers, Worcestershire sauce, hot sauce, salt pepper, cayenne pepper and mix until well combined. Add salt pepper to taste.
Form into patties and lightly flour on each side.
Preheat CI skillet and add EVOO
Fry about 3 – 4 minutes on each side. I place mine in a preheated 375° oven for an additional 10 minutes or so as I like mine to be cooked thoroughly without frying them too dark.
In the same hot skillet, add your shrimp and cook a minute on each side. Push shrimp to one side of the skillet and add a couple tablespoons of butter, lemon slices and a tablespoon of capers.
Plate the crab cakes and top with lemon slices, shrimp and capers sauce. Garnish with parsley and enjoy!

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