Mini Peachy Crab & Shrimp Cakes

Even though we live about 90 miles from the coast, we don’t get to visit very often. Houston traffic always makes the trip seem much longer than need be. Luckily, we can still enjoy the coast with dishes made from fresh crab and shrimp.

Similar crab cake recipes usually contain plain mayonnaise, mustard, and other delicious herbs. I add a Southern twist by incorporating a sweet, tangy peach remoulade. It’s not over-powering but just enough to get the hint. And I make it easy on you as these are oven-baked in a muffin pan. Because what’s the use of pretending you’re at the beach if you have to work hard in the kitchen? Make sure to serve with side of Green Apple & Broccoli Slaw.


Peach Remoulade-
3 medium ripe peach (choose, ripe, even bruised peaches for the most flavor)
3 tbsp sugar
2 tsp apple cider vinegar
1/4 cup Dijon mustard
1/2 cup mayo
1 tsp kosher salt
1 tsp ground black pepper
Crab Cakes-
1 lb fresh lump crab meat (picked over for shells)
1/2 cup finely chopped shrimp, peeled and deveined
3/4 cup Panko bread crumbs
2 large eggs, room temperature
1/4 cup finely chopped celery
2 garlic cloves, peeled and minced
1/4 cup finely chopped onion
2 tbsp finely chopped parsley
1 tsp cayenne pepper
2 tsp sea salt
2 tsp ground black pepper
1/4 cup finely chopped chives for garnish
1/4 cup fresh-squeezed lemon juice, lemon slices for garnish


Remoulade- prepare first

Makes about 1 cup

Peel peaches, remove stem and pit, then coarsely chop.

In saucepan, add peaches, sugar, vinegar, salt and 2 tbsp water to a boil.

Reduce heat and simmer for about 7 minutes, stirring occasionally.

Transfer to a blender and pulse. DO NOT PUREE

Mix in mustard, mayo, and pepper.

Cover and set to the side or chill if not using within 15 minutes.

** Take out 10-15 minutes prior to prep of crab cakes

Crab Cakes-

Preheat oven to 375°

In a large bowl, add in 1 cup of remoulade. Then mix in celery, garlic, onion, parsely and cayenne.

Mix in crab, shrimp and crumbs until all ingredients are well incorporated. Season with salt and pepper.

Then gently mix in lemon juice and 2 large eggs.

In a muffin pan, sprayed with non-stick spray, fill each cup with crab mix. Gently press mix in to fill right below the top.


Cook for 15 minutes.

Remove and let cool for 5 minutes before removing. Garnish with chives and lemon slice.






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