Crab & Shrimp Patties Recipe

Prepare seafood

Pat the lump crabmeat dry with paper towels to remove excess moisture. If large clusters are present, pick through and break into bite-size pieces. Finely chop the raw shrimp and pat dry.

Mix filling

In a large bowl combine crabmeat, chopped shrimp, 1/2 cup fresh breadcrumbs (reserve remaining), mayonnaise, egg, Dijon mustard, Worcestershire sauce, chopped parsley, sliced green onion, Old Bay seasoning, 1 tsp salt and 1/2 tsp black pepper. Gently fold with a rubber spatula until just combined; avoid breaking up crab lumps too much. If mixture feels too wet, add up to 2 tbsp extra breadcrumbs to bind; if too dry, add a little more mayonnaise.

Shape patties

Portion the mixture into 8 even portions (about 2 oz each). With slightly wet hands, form into compact patties about 2 1/2–3 inches wide and 3/4 inch thick. Place on a tray lined with parchment and chill in the refrigerator for 20–30 minutes to firm up — this helps them hold together when frying.

Set up dredging station

Place the 1/2 cup flour in a shallow dish, beat an extra small egg or use water for an egg wash if desired (optional). Put the 3/4 cup fine dry breadcrumbs in a second shallow dish. Dredge each chilled patty lightly in flour, tapping off excess, then dip briefly in egg wash or wet with a brush, and press into breadcrumbs to coat all sides evenly. Return to the tray and rest 5 minutes.

Heat oil and fry

Pour vegetable oil into a deep skillet or pot to a depth of about 1 1/2 inches (about 3–4 cups depending on pan). Heat oil over medium-high until it reaches 350°F (175°C) — if you don’t have a thermometer, test with a small breadcrumb: it should sizzle and brown in ~45–60 seconds. Fry patties in batches of 2–3, careful not to overcrowd, for 2.5–3 minutes per side until golden brown and crisp and an instant-read thermometer inserted into the shrimp portion reads 145°F (63°C). Use a slotted spoon to transfer to a wire rack set over a baking sheet lined with paper towels to drain. Keep warm in a 200°F (95°C) oven while frying remaining batches.

Finish and rest

Once all patties are fried, place them briefly on a paper towel to absorb excess oil for 1–2 minutes, then transfer to a serving platter or keep warm until ready to sauce.

Sauté shallot

In a medium saucepan or skillet over medium heat, melt 2 tablespoons unsalted butter. Add the minced shallot and sauté until softened and translucent, about 2–3 minutes, without browning.

Deglaze with wine

Add 1/2 cup dry white wine and increase heat to medium-high. Let the wine simmer and reduce by about half (2–4 minutes) to concentrate flavor and cook off alcohol.

Add cream and season

Reduce heat to medium-low and stir in 1 cup heavy cream. Bring to a gentle simmer and cook, stirring occasionally, until the sauce thickens slightly and coats the back of a spoon, about 4–6 minutes. Whisk in 1 tablespoon lemon juice, 1/2 teaspoon Dijon mustard (if using), 1/2 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust seasoning.

Finish sauce

If you prefer a smoother, more velvety sauce, strain the sauce through a fine-mesh sieve into a clean saucepan, pressing on solids to extract flavor. Return to low heat and keep warm but not boiling. Stir in chopped parsley just before serving.

Plate and serve

Place 2 patties per serving on individual plates. Spoon 2–3 tablespoons of warm white wine cream sauce over each patty (or serve sauce on the side). Garnish with a sprinkle of chopped parsley and a lemon wedge if desired.