Crab Shrimp Cakes with Louis Sauce

Last Updated on February 2, 2023

Recipes in this PostGarnished Crab Cake Picture by Stu Spivack at Flickr

When I was a little girl living in Germany, my mother used to get frozen crab cakes. I loved them. A few years ago, I found a package of Zatarain’s crab cake mix, and I made it with imitation crab. Yup, you heard me right – imitation crab.

Here’s my thoughts on imitation crab. What is imitation crab? Imitation crab is made from surimi, a concoction of fish, usually pollock, a binder and flavoring. I never think of imitation crab as crab, I think of it as Krab.

I went to the market yesterday, and stood there thinking about what to make for Friday Food. Krab was on sale, and there was a nice package of small bay shrimp on sale as well. Since I was going to be making this for Amber’s family as well as mine, I got both, and thought I would mix them together.

If you make this, it’s advisable to use either a food processor, or a good Mezzaluna to chop the shrimp and krab.

Recipe: Crab and Shrimp Cakes


  • 1 pound Krab
  • 1 pound bay shrimp (small shrimp)
  • 1/2 cup mayonnaise
  • 1 teaspoon dehydrated onion
  • 1 teaspoon Zatarian’s Creole Seasoning
  • 1/2 teaspoon Cayenne Pepper
  • 2 packets True Lemon
  • 4 Spring onions, tops only,minced
  • 1/4 cup bread crumbs
  • 2 eggs
  • 1/2 cup flour
  • 1 cup Panko breadcrumbs
  • oil for frying


  1. Place the shrimp and krab in a food processor with the dehydrated onion. Process in pulses until the shrimp is just in small pieces, not liquid.
  2. Put the mixture into a large bowl, preferably the bowl of a stand mixer.
  3. Add the mayonnaise, Creole seasoning, cayenne pepper, True Lemon, spring onions, and bread crumbs to the bowl.
  4. Mix well, and let stand for a few minutes before forming the patties.
  5. Have ready two plates and a shallow bowl.
  6. Put the eggs into the shallow bowl and mix them.
  7. Put flour on one of the plates, and the Panko breadcrumbs in the other.
  8. Have ready a small cake rack on a cutting board.
  9. Form a small patty from the mixture.
  10. Dunk the patty in the egg, making sure all sides are covered in egg.
  11. Then put it in the flour, making sure that all the sides are covered.
  12. Then put the floured patty in the Panko Bread crumbs, again making sure all sides are covered.
  13. Put the patty on the cake rack. Continue this with the rest of the mixture.
  14. Let the patties rest in the refrigerator for at least a half an hour.
  15. Have ready another cake rack set inside a sheet pan.
  16. Heat the oil in a frying pan, about 2 inches deep. When the oil has reached about 350 on a candy thermometer, or a small piece of bread immediately floats to the surface and fries, the oil is ready.
  17. Put the patties into the hot oil, being sure not to crowd the pan.
  18. Fry the patties on one side about 3 minutes, or until the sides are browning.
  19. Turn the patties and fry for another 3 minutes.
  20. Remove from the oil, and drain on the cake rack set on the sheet pan. Fry the rest of the patties as above.
  21. Serve with Louis Sauce.


Of course, you could use real crab for this, if it won’t break your wallet.

Preparation time: 10 minute(s)

Cooking time: 15 minute(s)

Diet type: Pescatarian

Number of servings (yield): 8

Culinary tradition: USA (Southern)

My rating 5 stars:  ★★★★★ 1 review(s)

Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.

Recipe: Louis Sauce



  1. Whisk all the ingredients together and chill until ready to serve, Place in a nice bowl and let everyone put a little on their plate.


If you cannot find True Lime, then use the juice of a half a lime.

Preparation time: 1 minute(s)

Cooking time:

Number of servings (yield): 8

Culinary tradition: USA (Southern)

My rating 5 stars:  ★★★★★ 1 review(s)

Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.

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About arbpen

As an award-winning and serious home cook, I seriously believe there is no reason why you can't have a restaurant quality meal at home. One of the good things about eating at home is to save money, so armed with a good menu plan, a shopping list, and an appreciation of good food, we can all have gourmet food on a budget.

5 Responses to Crab Shrimp Cakes with Louis Sauce

  1. Laurel Josiah says:

    I made over this and my family really liked it. My kids not so much on the sauce, but my husband and I really liked it with sauce. You are a great cook… bookmarked (:.

  2. Mitzie Jesse says:

    Hey, this was really good with your Green Sauce. I was a little afraid of the horse radish, but I’ve been making and enjoying the green sauce for a while.

  3. Cherlyn Sansoucy says:

    This looks really good. Did you take that picture?

    • Adrienne Boswell says:

      No, to be honest, when I made these they got eaten too fast for me to get a picture of them. That’s a picture from Wikipedia, but is of a crab cake with some pink sauce, very, very close to my finished product.

  4. Michelle says:

    What a great idea! I’m going to make this. Thanks for sharing.