CAJUN SHRIMP AND CRAB CAKES

Prep time: 20 mins 
Cook time: 25 mins 
Total time: 45 mins 
Serves: 4 

Ingredients: 

For the Crab Cakes: 

• 1 pound lump crab meat, drained and picked over for shells 
• 1/2 cup breadcrumbs (preferably panko) 
• 1/4 cup mayonnaise 
• 1 tablespoon Dijon mustard 
• 1 tablespoon fresh lemon juice 
• 1 tablespoon chopped parsley 
• 1/2 teaspoon Cajun seasoning 
• 1/4 teaspoon smoked paprika 
• Salt and pepper to taste 
• 1 egg, beaten 
• 1 tablespoon olive oil (for cooking) 
• For the Shrimp: 
• 1 pound large shrimp, peeled and deveined 
• 1 tablespoon Cajun seasoning 
• 1 tablespoon olive oil 
• 1 tablespoon butter 
• 1 clove garlic, minced 
• 1 tablespoon lemon juice 

Instructions: 

Make the Crab Cakes: 

1. In a large bowl, gently combine the crab meat, breadcrumbs, mayonnaise, Dijon mustard, lemon juice, parsley, Cajun seasoning, smoked paprika, salt, and pepper. 
2. Add the beaten egg and mix until just combined (be careful not to overmix). 
3. Form the mixture into patties, about 1 inch thick. You should have about 6-8 crab cakes, depending on the size. 

Cook the Crab Cakes: 

1. Heat the olive oil in a large skillet over medium heat. 
2. Add the crab cakes to the skillet and cook for about 4-5 minutes on each side, until golden brown and crispy. 
3. Remove the crab cakes from the skillet and set them aside on a plate. 

Cook the Shrimp: 

1. In the same skillet, add the olive oil and butter. 
2. Once melted, add the shrimp and sprinkle with Cajun seasoning. Cook for 2-3 minutes on each side, until pink and cooked through. 
3. Add the minced garlic and cook for another minute. Finally, drizzle with lemon juice and toss the shrimp in the sauce. 

Serve: 

• Plate the crab cakes and top with the Cajun shrimp. 
• Garnish with additional parsley and lemon wedges, if desired. Serve with a side of rice, salad, or your favorite dipping sauce.