Teresa's Shrimp-n-Crab Cakes

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“These came about by accident-it is an alteration to a stuffing recipe. Servings depend on how big/small you make your cakes-make small cakes for party appetizers, or make larger ones for lunch or dinner! Adjust to your liking by using all shrimp or all crab meat if desired.”
6 cakes

Ingredients Nutrition

  • 12 cup celery, finely chopped
  • 1 clove garlic, crushed/minced
  • 12 lb shrimp, boiled and chopped
  • 12 lb crabmeat, cooked and shredded/chopped
  • 12 cup green onion, finely chopped (scallions)
  • 12 cup breadcrumbs, plain/unflavored
  • 2 tablespoons parsley, chopped
  • 2 tablespoons butter or 2 tablespoons margarine
  • salt and black pepper


  1. Melt butter in skillet over moderate heat.
  2. Saute celery, onions, and garlic until softened.
  3. Remove from heat and add bread crumbs, crab, shrimp, and parsley.
  4. Season mixture with salt and pepper if desired.
  5. Mix well, and allow to cool slightly.
  6. When cool enough to handle, form mixture into patties.
  7. Heat your choice of either butter or oil in skillet over medium heat.
  8. Pan fry patties until golden brown on both sides.
  9. ~NOTE~amountof bread crumbs needed may vary.
  10. Use only the amount needed to bind the mixture together so that cakes don't fall apart while frying.
  11. I suggest adding 1/2 C of bread crumbs to start--form'sample' patty-if it is too moist to hold together, add additional bread crumbs (perhaps 1/4 cup) until patties hold together.

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