Seafood Cakes Recipe

Prepare seafood

If using raw shrimp and scallops, pat dry and finely chop into small pieces roughly the size of the crab flakes. Warm a nonstick skillet over medium heat with 1 teaspoon olive oil and quickly saute the chopped shrimp and scallops just until opaque (about 1–2 minutes) to remove rawness; do not overcook. Let cool slightly. If using fully cooked seafood, skip the saute step and simply chop to size.

Combine binding ingredients

In a large mixing bowl, whisk the 2 eggs, 3 tablespoons mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce and 2 tablespoons fresh lemon juice until smooth and slightly airy.

Mix cakes

Add the drained crab meat, cooled chopped shrimp and scallops, 2 tablespoons finely chopped parsley, 2 sliced green onions, 1 teaspoon Old Bay seasoning, pinch of kosher salt (about 3 pinches total across mixture) and 1 teaspoon freshly ground black pepper to the bowl. Gently fold in 1 cup Panko breadcrumbs until mixture just holds together. If mixture is too wet to form patties, add up to 2 additional tablespoons Panko, 1 tablespoon at a time. Avoid overmixing — keep lumps of crab intact where possible.

Form and chill

Dust a work surface with the 1 tablespoon flour. Form the mixture into 8 equal patties (about 2.5–3 oz each) using a ring mold or your hands, pressing gently so they hold. Place on a tray lined with plastic wrap and refrigerate for at least 20 minutes to firm up (30 minutes preferred).

Coat patties

Set out a shallow dish with extra Panko breadcrumbs. Lightly dredge each chilled patty in the flour (shake off excess), then press both sides into the extra Panko to form a thin crust. This helps crispness during frying.

Cook

In a large skillet over medium heat add 2 tablespoons unsalted butter and 2 tablespoons olive oil. When butter is melted and foaming, add the patties (do not crowd — cook in batches if needed). Fry until golden brown and crisp, about 3–4 minutes per side, flipping gently with a fish spatula. Internal temperature should reach 145°F (63°C) and cakes should be heated through. Transfer cooked cakes to a paper towel–lined plate and keep warm in a low oven (200°F/95°C) while cooking remaining batches.

Finish

Taste one cake and adjust seasoning if needed (a tiny sprinkle of salt or a squeeze of lemon). Serve hot with lemon wedges and the quick lemon aioli (below) or your preferred sauce.

Whisk together 1 tablespoon mayonnaise, 1 teaspoon fresh lemon juice, 1/2 teaspoon minced garlic, a dash of hot sauce (if using) and a pinch of salt until smooth. Taste and adjust acid or heat to preference. Refrigerate until ready to serve.