Lobster, shrimp and crab cakes

Lobster, shrimp and crab cakes

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 179.9
  • Total Fat: 6.6 g
  • Cholesterol: 132.4 mg
  • Sodium: 412.1 mg
  • Total Carbs: 6.0 g
  • Dietary Fiber: 0.7 g
  • Protein: 22.5 g

View full nutritional breakdown of Lobster, shrimp and crab cakes calories by ingredient

Number of Servings: 10


    For seasoned breadcrumbs
    10 Keebler multigrain crackers
    3 tbsp Italian seasoning
    1-2 tbsp Goya Adobo All Purpose seasoning
    1/8 cup parmesan cheese

    lobster and shrimp mix
    olive oil for cooking
    1 1/2 cup lobster meat
    1 cup shrimp, shell removed, deveined, butterflied, cut in half
    1/4 cup red pepper
    1/4 cup green pepper
    1/2 cup onion
    2-3 garlic clove
    1/2 handful chopped cilantro

    crab filling
    1 egg
    2 tsp worcestershire sauce
    1/4 tsp dry mustard
    2 tbsp mayo
    1 tsp lemon juice
    1 tbsp mustard
    1 tbsp melted butter (a bit more)
    1 tsp parsley flakes
    1 tsp old bay seasoning
    1/2 cup breadcrumbs

    1 lb crab meat
    2 tbsp butter for cooking
    2 tbsp olive oil for cooking


In a food processor, place multigrain cracker and pulse until fine as breadcrumbs. Add Italian and Adobo seasonings. Pulse again. Add parmesan cheese. Add more if desire. Makes 1/2 cup.

To make the lobster/shrimp: Add olive oil to heated pan. swirl it around 2x. Add onion and cook on high heat until a bit seared, then low heat until traslucent, but not soft. Add crushed garlic, red and green peppers. Allow to sweat and become a bit tender. Add garlic and blend on low heat for 2 mins. add chopped cilantro. Cook for another min until cilantro is welted within the vegetables. add lobster meat and allow to partiallly cook but not done. Add shrimp and cook until opaque. Remove from heat and set aside to cool.

For crab filling: In the meantime, combine the 10 ingredients under crab filling section. Combine crabmeat and lobster/shrimp mixture being gentle not to break the lumps and form into patties to create crab cakes smaller than the palm of your hands. I like mine thin and small since they cook nicely and are portioned controlled. You are able to get 10-12 cakes with this method.
Allow crabcakes to be refrigerated for a minimum of an hour to let them become firm and set so they won't break when you cook. You can also freeze them for later use. Just allow to defrost on it own which is fast.

Pan fry with butter and alittle oil until brown on each side in medium low flame or bake at 375 degrees for 12-15 minutes. Serve on a plate with lemon juice if desire.

Number of Servings: 10

Recipe submitted by SparkPeople user PRETTYDOVE.

TAGS:  Fish |

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Member Ratings For This Recipe

  • Very Good
    Delicious! Did use the modifications suggested in STEALTH68's comments. Will make this again. - 10/23/19

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  • Very Good
    these cakes were a hit. I did make a few modification to the recipe like putting about 3-4 times the breadcrumbs that it called for and I still think it could have used a little more, also 2eggs, paprika, and some cayenne pepper. and cooked it for 20min and finished it off with the broiler on high. - 3/9/15

    Was this review helpful?   yes  No