Shrimp and Crawfish Cakes

If you’re looking for a unique seafood appetizer or main course that’s packed with flavor, these Shrimp and Crawfish Cakes are a treat you’ll want to try! They’re savory, a little spicy, and have a delightful crunch, thanks to a crispy panko crust. Made with fresh shrimp, juicy crawfish tails, and a blend of spices, these cakes are sure to impress at any gathering or special dinner.

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Why You’ll Love These Shrimp and Crawfish Cakes

Bursting with Fresh Seafood Flavor

The combination of shrimp and crawfish creates a succulent and slightly sweet seafood flavor, making these cakes anything but ordinary.

Perfectly Spiced with a Crispy Finish

Seasoned with cayenne, garlic powder, and a hint of seafood seasoning, each cake has a gentle kick of heat. The panko bread crumbs on the outside add a satisfying crunch that pairs beautifully with the tender inside.

Easy to Make and Versatile

With a few easy steps, these cakes are ready to go. You can serve them as an appetizer, pair them with a side salad for a light meal, or even serve them as sliders in buns with your favorite sauce.

Ingredients for Shrimp and Crawfish Cake

Here’s everything you’ll need to make these mouthwatering shrimp and crawfish cakes:

• 1 lb uncooked medium shrimp, peeled, deveined, and chopped
• 1 lb peeled crawfish tails, chopped
• 8 oz crushed saltine crackers
• 10 scallions, chopped
• 2 eggs
• 2 tbsp chopped red bell pepper (optional, for color and sweetness)
• 2 tbsp mayonnaise (adds moisture and richness)
• 2 tbsp olive oil
• 1½ tsp dry mustard
• 1½ tsp garlic powder
• 1 tsp cayenne pepper (adjust to your spice preference)
• ½ tsp seafood seasoning (like Old Bay®)
• 1 cup panko bread crumbs
• ½ cup olive oil (for frying)

Kitchen Tools You’ll Need

• Mixing bowl for combining ingredients
• Deep skillet for frying
• Spatula for flipping cakes
• Paper towels to absorb excess oil after frying
• Measuring spoons and cups

Ingredient Additions and Substitutions

This recipe is flexible, and you can personalize it with these additions or swaps:

• Lemon Zest: A teaspoon of lemon zest adds a refreshing citrus flavor.
• Fresh Herbs: Try adding fresh parsley, cilantro, or dill for extra aroma.
• Chopped Onion or Shallot: If you’re a fan of extra oniony flavor, replace or add to the scallions.
• Breadcrumbs: For a different texture, replace the saltine crackers with regular bread crumbs or crushed Ritz crackers.

this Recipe

How to Make Shrimp and Crawfish Cakes

Let’s get started with the step-by-step instructions:

Mix Ingredients

In a large mixing bowl, combine the chopped shrimp, crawfish, crushed saltine crackers, scallions, eggs, red bell pepper (if using), mayonnaise, 2 tablespoons of olive oil, dry mustard, garlic powder, cayenne, and seafood seasoning. Mix until all the ingredients are thoroughly incorporated.

Form the Patties

Take about a handful of the mixture and shape it into a patty approximately 3 inches wide and ½ inch thick. Lightly coat each patty with panko bread crumbs to create a crunchy exterior.

Fry the Cakes

Heat ½ cup of olive oil in a deep skillet over medium to medium-high heat. Carefully place each patty into the skillet and fry for about 3 minutes on each side, or until golden brown. Use a spatula to flip them gently to avoid breaking.

Serve and Enjoy!

Once they’re golden and crispy, remove the cakes from the skillet and place them on a paper towel-lined plate to absorb any excess oil. Serve warm with a side salad, remoulade sauce, or tartar sauce.

What to Serve with Shrimp and Crawfish Cakes

These shrimp and crawfish cakes are versatile, so they pair well with many side dishes and sauces. Here are a few ideas to try:

• Green Salad: A crisp, fresh salad balances the rich flavors of the seafood cakes.
• Coleslaw: The cool crunch of coleslaw makes a great contrast.
• Cajun-Style Remoulade Sauce: Mix mayo, ketchup, mustard, garlic, and a bit of hot sauce for a tangy dipping sauce.
• Lemon Garlic Aioli: A light garlic aioli with a splash of lemon is refreshing and complements the spices.
• Grilled Vegetables: For a heartier side, try serving with roasted or grilled asparagus or bell peppers.

Tips for Making Perfect Shrimp and Crawfish Cakes

• Don’t Over-Mix: When combining ingredients, avoid over-mixing, as it can make the cakes dense.
• Chill Before Frying: For cakes that hold together well, refrigerate the mixture for about 15-20 minutes before shaping and frying.
• Keep the Oil at the Right Temperature: Medium to medium-high heat is ideal. If the oil is too hot, the cakes might brown too quickly on the outside without cooking through.
• Drain Excess Oil: After frying, place the cakes on paper towels to soak up extra oil, keeping them crispy and light.

Storing Leftover Shrimp and Crawfish Cakes

If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat them in a skillet over medium heat to retain their crispy texture. You can also freeze uncooked patties for up to a month; just thaw them in the refrigerator overnight before frying.

Frequently Asked Questions (FAQs)

Can I bake the shrimp and crawfish cakes instead of frying them?
Yes, for a lighter option, you can bake them. Place the cakes on a baking sheet lined with parchment paper, brush with a bit of oil, and bake at 400°F (200°C) for 12-15 minutes, flipping halfway through.

Can I use canned crawfish instead of fresh?
Yes, canned crawfish can work in a pinch, but fresh will have a superior flavor and texture. Make sure to drain and pat the crawfish tails dry if using canned.

What can I use instead of saltine crackers?
You can substitute saltine crackers with crushed Ritz crackers, bread crumbs, or even panko if that’s what you have on hand.

Is this recipe gluten-free?
This recipe isn’t gluten-free as it contains saltine crackers and panko. For a gluten-free version, use gluten-free crackers and panko.

More Seafood Recipes You’ll Love

If you enjoyed these Shrimp and Crawfish Cakes, here are some more delicious seafood recipes to try:

• Fried Crawfish Étouffée Balls – Crispy, savory bites with a Cajun kick!
• Mini Crawfish Cakes with Red Pepper Remoulade – Perfect for bite-sized snacking or appetizers.
• Crawfish Cheesecake – An adventurous, savory twist on a classic that’s guaranteed to wow your guests.

Nutritional Information (Approximate Per Serving)

• Calories: 310
• Protein: 21g
• Fat: 20g
• Carbohydrates: 12g
• Fiber: 1g
• Sodium: 450mg

These Shrimp and Crawfish Cakes are perfect for seafood lovers looking to elevate their menu. Crispy on the outside, tender on the inside, and full of rich, flavorful bites, these cakes bring a taste of coastal cuisine right to your table.

If you enjoyed this recipe, please leave a comment, rate it, or share your own photos on Pinterest to inspire others to try it! Happy cooking!

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