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Maryland Lump Crab and Shrimp Cakes

Rich, restaurant-quality Maryland lump crab and shrimp cakes made without heavy mayo. Bound with Greek yogurt and finely diced wild shrimp, pan-seared to golden perfection in extra virgin olive oil, and served with a bright lemon pan sauce.
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Prep Time 20 minutes
Cook Time 10 minutes
Servings: 4
Calories: 340
Ingredients Method Notes

Ingredients
  

For the Seafood Cakes:
  • * 1 lb Jumbo Lump Crabmeat fresh, picked over for shell pieces
  • * 1/2 lb Raw Wild Shrimp peeled, deveined, and finely diced into 1/4-inch pieces
  • * 1 large Egg beaten
  • * 3 tbsp Plain Whole Milk Greek Yogurt or Olive Oil Mayonnaise
  • * 1 tbsp Extra Virgin Olive Oil
  • * 1 tbsp Dijon Mustard
  • * 1 tsp Worcestershire Sauce
  • * 1 tsp Old Bay Seasoning
  • * 1/2 cup Whole Wheat Panko Breadcrumbs or Almond Flour for Low-Carb
  • * 2 tbsp Fresh Italian Parsley finely chopped
  • * 2 tbsp Extra Virgin Olive Oil + 1 tbsp Ghee or Unsalted Butter for pan-searing
For the Glossy Lemon Pan Sauce & Garnish:
  • * 2 tbsp Extra Virgin Olive Oil
  • * 1 tbsp Unsalted Butter or Ghee
  • * 2 tbsp Fresh Lemon Juice
  • * 2 tbsp Low-Sodium Fish Stock or Chicken Stock
  • * 1/4 cup Fresh Chives finely chopped
  • * 1 Lemon cut into wedges, for serving

Method
 

WHISK THE BINDER:
  1. In a medium mixing bowl, whisk together the beaten egg, Greek yogurt, 1 tbsp olive oil, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and chopped Italian parsley until smooth. Stir in the whole wheat panko (or almond flour) and let sit for 2 minutes.
ADD THE SEAFOOD:
  1. Gently stir the finely diced raw shrimp into the binder. Add the jumbo lump crabmeat and fold very gently with a rubber spatula, keeping the sweet crab lumps intact.
FORM AND CHILL:
  1. Divide the seafood mixture into 4 equal, thick patties. Place them on a parchment-lined plate, cover loosely with plastic wrap, and refrigerate for 30 minutes to firm up.
PAN-SEAR:
  1. Heat 2 tbsp extra virgin olive oil and 1 tbsp ghee/butter in a large skillet over medium-high heat. Carefully place the chilled seafood cakes in the hot pan. Cook for 3 to 4 minutes per side until a deep golden crust forms and the shrimp is opaque and cooked through. Transfer cakes to a warm serving platter.
MAKE THE PAN SAUCE:
  1. Reduce heat to low. To the same skillet, pour in the fresh lemon juice and stock, scraping up any golden browned bits. Swirl in the remaining 2 tbsp olive oil and 1 tbsp butter/ghee until glossy and warm.
GARNISH & SERVE:
  1. Spoon the lemon pan sauce over and around the seafood cakes. Top generously with fresh chives and serve immediately with fresh lemon wedges.

Notes

* Crab Quality: Always choose fresh, pasteurized, or refrigerated jumbo lump crabmeat for the sweetest flavor and best texture.
* Low-Carb Swap: Replace the whole wheat panko with equal amounts of blanched almond flour.
* Baking Alternative: Bake at 400°F (200°C) on a parchment-lined sheet for 12–15 minutes.
* Air Fryer Alternative: Cook at 375°F (190°C) for 10–12 minutes after spraying lightly with olive oil.