My husband LOVED these -- he ate six at one sitting. I used more shrimp than crab, as fresh crab was only sold in 6 oz. containers. The mixture seemed awfully wet, but cooked up just fine. I did use a bit more oil to saute as well as cooking spray. I didn't serve on the salad -- just with the sauce.
Seafood Cakes with Mustard Crema
Comments and Reviews 1-10 of 16
demopo Posted: 10/07/09
ssolo7752 Posted: 03/29/10
These were excellent. My husband has never liked salmon patties, which he thought these were like, so he turned up his nose at first. Well, he really liked these with the shrimp and crab. I cut the onions, celery and shimp in very small pieces - I wasn't sure about the shrimp being raw, but they turned out perfectly cooked. They held together very well. I made them early in the day and had them in the frig. until I was ready to fry them. I didn't do the watercress, just a regular salad, and for the sauce I used dijon mustard, which I had, and it was very good. Will definately make these again.
Laurie18 Posted: 12/27/09
Loved this recipe it is a keeper! I cut but everything and precooked the celery and onion the night before. The morning of I mixed and formed them then that night dinner was ready in 15 minutes! I changed the sour cream to plain greek yogurt for less calories.
Crackerjack Posted: 11/15/09
I really enjoyed these seafood cakes- I would rate them 4 1/2 stars really. Easy to make, good texture, tasty. Two things I didn't like: 1. The were a little dry. I'm not sure how to fix this w/o adding lots of fat, but I might experiment a little. 2. Not salty enough. Since they have raw shrimp, you can't really taste the batter ahead of time for seasoning. However, I liked the idea of the shrimp. New twist on a standard crab cake and one of my daughter's favorite things. It's also less expensive than crab, which is always good. I was very surprised, too, that I loved the mustard crema!! I'm not a big fan of mustard, but the stone ground with the other ingredients made the perfect thing to go with these cakes. I didn't make the watercress salad since I didn't think my family would eat it, but I will make these again. I did not change the recipe at all this time and served them with butternut squash soup- yum!!
Theweez68 Posted: 11/11/09
We really enjoyed this recipe and I will make it again. I liked the fact that it did not use mayo or other fat based product to hold it together. Although I did use two whole eggs instead of separating them. I took Renee's advice and chilled the patties for an hour before frying and they held together nicely. I also took Diane's advice and added some Old Bay, dried dill, fresh parsley and sage, and a little cayenne pepper to the mix to spice it up. (I love reading reviews!) The flavors were good. I used claw crab meat to save some expense and I think it was just as good. The mustard crema was good with it but cocktail sauce would work also. I served it with sauteed spinach and cheese grits. Nice weekday meal!
ChefSophie Posted: 10/14/09
I liked these a lot, but they tended to fall apart when I turned them. I think I would add an additional egg white next time. Didn't have celery so I used green pepper for a little crunch and I added a touch of Old Bay Seasoning.
dianecath Posted: 09/28/09
Flavors were OK - I think it needed more spice, perhaps some red pepper or old bay seasoning. Also, it took a lot longer than indicated to prepare.
Mags212 Posted: 10/07/10
These have become a staple in my house. I like them because the shrimp adds more firmness than a traditional crab cake. The seafood flavor really comes through since the panko is a more neutral binder than breadcrumbs. I pair this with a mushroom pasta for guests and everyone says they feel like they are in a restaurant!
Darcy321 Posted: 09/24/09
Followed recipe exactly and turned out great! I couldn't get fresh crab so I had to use bumble bee lump crab in the can. I was sure it would not turn out great, but it actually was great! The sauce is perfect as well.
ReneeAS Posted: 10/30/09
So great! Followed the recipe to the letter and wouldn't change a thing. Put them in the fridge for awhile before we cooked them and they stayed together perfectly. Everyone loved them. A keeper and company-worthy!
NewChef2009 Posted: 09/26/09
This was excellent and the watercress salad is the perfect combo. I followed the recipe line for line.
hmay311 Posted: 10/02/09
Really easy and delicious! The mustard crema really made the dish. I will definitely make these again and again!
CarolTB Posted: 12/09/09
These were outstanding. My husband ate 4 of them. For once I made the recipe exactly as listed. I did put them in the refrigerator for an hour before cooking. This recipe is our new crab cake benchmark, and the mustard crema is the icing on the cake. Wonderful!
LesPaul Posted: 03/19/11
These shrimp and crab cakes are delicious. My daughters and their friends devoured a double recipe. Definitely something I'll make again. I used the surimi crab meat, and it was fine. I served it with couscous and asparagus.
carolfitz Posted: 01/08/12
Excellent fishcakes, would definitely do again. Made to recipe except except for the sauce -- we didn't have sour cream or plain yogurt so I subbed mayo and added some horseradish. Formed and chilled the patties before cooking. Served with the watercress salad. Nice, light meal. Fishcakes could have used a bit of seasoning for my taste (maybe more salt and some fresh thyme?) but excellent just as is.
veryslowcook Posted: 02/10/12
Fantastic! I used surimi crab flakes instead of crab to save some bucks. Based on previous reviews, I added dill, splash of tabasco, cayenne, and extra salt to the cakes. Also used bell pepper instead of celery. The cakes looked too dry and fragile as I formed them, but after refrigerating for a couple of hours, they held together really well and came out great! The sauce was just ok.