Jake’s crab shrimp cakes guarantee lumps of deliciously seasoned seafood in each bite!
10 garlic cloves, finely minced
10 tablespoons butter
1 pound extra-large shrimp, peeled and deveined
1 pound jumbo lump crab meat
2 teaspoons granulated onion powder
2 teaspoons granulated garlic powder
½ teaspoon smoked paprika
¼ cup sour cream
¼ cup mayo
1 cup panko breadcrumb
¼ cup green onion, thinly sliced
1 teaspoon fresh oregano, chopped
1 teaspoon fresh parsley, chopped
In a medium saucepan over medium heat, melt 4 tablespoons of butter. Once the butter has melted, add the garlic and sweat until soft and aromatic. Set aside to cool slightly.
Chop the shrimp finely and mix it with the jumbo lump crab meat in a large bowl. Break apart some pieces of crabmeat with your spoon. You can keep some a little bigger than others.
Add the garlic butter mixture, granulated onion, granulated garlic, smoked paprika, sour cream, and mayo together in the bowl until thoroughly combined.
Whisk the eggs together and add them into the shrimp and crab mixture along with the panko and green onions. Gently fold to combine, so you aren’t breaking up the larger lumps of crab.
Fold in the fresh herbs and season with salt, and gently fold into the mixture.
Form the mixture into about three-inch patties.
Preheat your skillet or cast iron pan over medium-high heat with remaining butter and some olive oil.
Once the butter melts, add the crabcakes to the pan. You want to hear them sizzle so they can get golden brown and crisp on each side.
Once cooked through, serve with Garlic Asparagus.