Photo: Kana Okada; Styling: Sara Quessenberry
Prep Time
30 Mins
Yield
4 servings (serving size: 2 cakes and about 4 teaspoons sauce)

How to Make It

Step 1

Combine sour cream, 2 tablespoons parsley, mustard, and 1/8 teaspoon pepper, stirring with a whisk until blended. Set aside.

Step 2

Heat a large nonstick skillet over medium heat. Add 1 teaspoon canola oil to pan, and swirl to coat. Add onion and celery; cook 5 minutes or until tender, stirring occasionally. Remove from heat; cool slightly.

Step 3

Combine shrimp and crab in a large bowl. Stir in onion mixture, remaining pepper, remaining 1/4 cup parsley, cheese, salt, egg whites, and egg; stir gently. Add panko; stir gently. Divide mixture into 8 equal portions; flatten to 1/2-inch-thick patties.

Step 4

Heat skillet over medium-high heat. Add remaining 2 tablespoons oil to pan; swirl to coat. Add patties to pan; cook 3 minutes or until lightly browned. Carefully turn over; cook 3 minutes or until done. Serve with sauce.

Ratings & Reviews

CraigfromSC's Review

demopo
November 23, 2013
This is a big hit in my house. My wife asks for this every Mothersday. I leave the recipe as-is with the exception of exchanging flat parsley for regular. A variation that I have done with these is to use them in a Benedict. Some fried potatoes and a Mimosa and you have am awesome brunch.

veryslowcook's Review

carolfitz
February 10, 2012
Fantastic! I used surimi crab flakes instead of crab to save some bucks. Based on previous reviews, I added dill, splash of tabasco, cayenne, and extra salt to the cakes. Also used bell pepper instead of celery. The cakes looked too dry and fragile as I formed them, but after refrigerating for a couple of hours, they held together really well and came out great! The sauce was just ok.

carolfitz's Review

dianecath
January 08, 2012
Excellent fishcakes, would definitely do again. Made to recipe except except for the sauce -- we didn't have sour cream or plain yogurt so I subbed mayo and added some horseradish. Formed and chilled the patties before cooking. Served with the watercress salad. Nice, light meal. Fishcakes could have used a bit of seasoning for my taste (maybe more salt and some fresh thyme?) but excellent just as is.

LesPaul's Review

hmay311
March 19, 2011
These shrimp and crab cakes are delicious. My daughters and their friends devoured a double recipe. Definitely something I'll make again. I used the surimi crab meat, and it was fine. I served it with couscous and asparagus.

Mags212's Review

ReneeAS
October 07, 2010
These have become a staple in my house. I like them because the shrimp adds more firmness than a traditional crab cake. The seafood flavor really comes through since the panko is a more neutral binder than breadcrumbs. I pair this with a mushroom pasta for guests and everyone says they feel like they are in a restaurant!

ssolo7752's Review

CarolTB
March 29, 2010
These were excellent. My husband has never liked salmon patties, which he thought these were like, so he turned up his nose at first. Well, he really liked these with the shrimp and crab. I cut the onions, celery and shimp in very small pieces - I wasn't sure about the shrimp being raw, but they turned out perfectly cooked. They held together very well. I made them early in the day and had them in the frig. until I was ready to fry them. I didn't do the watercress, just a regular salad, and for the sauce I used dijon mustard, which I had, and it was very good. Will definately make these again.

Laurie18's Review

ChefSophie
December 27, 2009
Loved this recipe it is a keeper! I cut but everything and precooked the celery and onion the night before. The morning of I mixed and formed them then that night dinner was ready in 15 minutes! I changed the sour cream to plain greek yogurt for less calories.

CarolTB's Review

veryslowcook
December 09, 2009
These were outstanding. My husband ate 4 of them. For once I made the recipe exactly as listed. I did put them in the refrigerator for an hour before cooking. This recipe is our new crab cake benchmark, and the mustard crema is the icing on the cake. Wonderful!

Crackerjack's Review

CraigfromSC
November 15, 2009
I really enjoyed these seafood cakes- I would rate them 4 1/2 stars really. Easy to make, good texture, tasty. Two things I didn't like: 1. The were a little dry. I'm not sure how to fix this w/o adding lots of fat, but I might experiment a little. 2. Not salty enough. Since they have raw shrimp, you can't really taste the batter ahead of time for seasoning. However, I liked the idea of the shrimp. New twist on a standard crab cake and one of my daughter's favorite things. It's also less expensive than crab, which is always good. I was very surprised, too, that I loved the mustard crema!! I'm not a big fan of mustard, but the stone ground with the other ingredients made the perfect thing to go with these cakes. I didn't make the watercress salad since I didn't think my family would eat it, but I will make these again. I did not change the recipe at all this time and served them with butternut squash soup- yum!!

Theweez68's Review

ssolo7752
November 11, 2009
We really enjoyed this recipe and I will make it again. I liked the fact that it did not use mayo or other fat based product to hold it together. Although I did use two whole eggs instead of separating them. I took Renee's advice and chilled the patties for an hour before frying and they held together nicely. I also took Diane's advice and added some Old Bay, dried dill, fresh parsley and sage, and a little cayenne pepper to the mix to spice it up. (I love reading reviews!) The flavors were good. I used claw crab meat to save some expense and I think it was just as good. The mustard crema was good with it but cocktail sauce would work also. I served it with sauteed spinach and cheese grits. Nice weekday meal!