1-Getting these crab shrimp cakes just right takes a few simple steps, and you’ll be amazed at how straightforward it is. Start by pulling together all your ingredients to keep things organized in your kitchen. This recipe takes about 10 minutes to prep and 15 minutes to cook, totaling around 25 minutes, which is perfect for busy schedules.

2-First, peel and chop the 4 ounces of raw shrimp into small pieces to ensure they mix well and help the cakes stay firm. Next, drain the 8 ounces of lump crabmeat thoroughly to avoid any excess water that could make the mixture soggy. In a large bowl, combine the drained crab, chopped shrimp, two-thirds cup panko breadcrumbs, 3 tablespoons mayonnaise, one-quarter cup chopped green onions, 1 beaten egg, 1 tablespoon fresh chopped dill, 1 tablespoon lemon juice, 1 tablespoon Dijon mustard, half teaspoon Cajun seasoning, half teaspoon Worcestershire sauce, quarter teaspoon crushed red pepper flakes, half teaspoon black pepper, and a pinch of salt until just mixed be gentle to keep the seafood intact.

3-Shape the mixture into about 6 cakes, each roughly 3 inches wide, and pop them in the fridge while you whip up the aioli. For the aioli, mix half cup mayonnaise, half tablespoon minced garlic, half tablespoon fresh chopped dill, 1 teaspoon lemon juice, quarter teaspoon black pepper, and quarter teaspoon Cajun seasoning, then chill it. Heat 2 tablespoons vegetable oil in a stainless steel or cast iron skillet over medium heat, and cook the cakes in batches for 3 minutes per side cover the pan for the last minute on each side to make sure everything cooks through.

4-Once done, drain the cakes on paper towels and serve them with the garlic dill aioli and a lemon wedge, maybe over some arugula for extra freshness. If you’re making a gluten-free version, just swap the breadcrumbs as needed. For more tips on prepping shrimp, check out our guide to fresh ingredients in recipes on the blog.