Fresh Crab and Northern Shrimp Cakes

Fresh Crab and Northern Shrimp Cakes
  • 4 servings
  • 0:20 Preparation
  • 0:10 Cooking
  • 0:30 Total Time


Add all
  • 7 oz
    (200 g)

    or 6-7 sections of fresh crab

  • 3/4 lb
    (340 g)

    cold-water shrimp

  • 1/4 cup
    (60 mL)

    shallots, chopped

  • 5 tsp.
    (25 mL)

    Dijon mustard

  • 2 Tbsp.
    (30 mL)

    fresh dill, chopped

  • 1 Tbsp.
    (15 mL)

    lime juice

  • 5 tsp.
    (25 mL)

    extra virgin olive oil

  • 1

    large potato, mashed

  • Salt and pepper

  • 1/2 cup
    (125 mL)


  • butter


Remove the crabmeat from the sections. Set aside.

Chop the shrimp, using a knife or food processor

In a bowl, place shrimp, add the crabmeat

Mix remaining ingredients except the butter.

Divide into four portions, shape in the form of crab cakes and roll in breadcrumbs.

In a frying pan, cook cakes in butter 3 to 5 minutes per side.

Source: Metro

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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