These Shrimp Crab Rolls are a delightful Cajun-inspired appetizer or light main course that celebrates the best of the sea. Combining the sweet, delicate flavor of cooked crabmeat with the firm texture of raw shrimp, these patties are bound together with egg and seasoned with classic Cajun aromatics like celery, onion, and bell pepper. The mixture is coated in a crunchy blend of cornmeal and pancake mix, then fried until golden brown and crispy on the outside while remaining tender and juicy within. Perfect for serving at parties, as a unique side dish, or for a quick weeknight dinner that feels special. They offer a wonderful contrast of textures and a burst of savory, spicy flavor in every bite.
Shrimp Crab Rolls
Description
These Shrimp Crab Rolls are a delightful Cajun-inspired appetizer or light main course that celebrates the best of the sea. Combining the sweet, delicate flavor of cooked crabmeat with the firm texture of raw shrimp, these patties are bound together with egg and seasoned with classic Cajun aromatics like celery, onion, and bell pepper. The mixture is coated in a crunchy blend of cornmeal and pancake mix, then fried until golden brown and crispy on the outside while remaining tender and juicy within. Perfect for serving at parties, as a unique side dish, or for a quick weeknight dinner that feels special. They offer a wonderful contrast of textures and a burst of savory, spicy flavor in every bite.Ingredients
Directions
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In a large mixing bowl, combine the chopped raw shrimp, cooked crabmeat, chopped celery, chopped onion, and chopped bell pepper.
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Add the egg, Worcestershire sauce, cayenne pepper, salt, and black pepper to the seafood mixture. Gently mix all ingredients together until just combined, being careful not to break up the crabmeat chunks.
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Take small handfuls of the mixture and gently squeeze them into compact rolls or patties, approximately 2.5 inches in diameter.
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In a shallow dish, mix together the corn meal and pancake mix.
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Heat oil in a deep fryer or a heavy-bottomed pot to 350F (175C).
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Coat each shrimp crab roll thoroughly in the cornmeal and pancake mix mixture.
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Carefully place the coated rolls into the hot oil. Fry in batches to avoid overcrowding, cooking for 3-4 minutes on each side until golden brown and crispy.
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Remove the rolls from the oil and drain on paper towels. Serve immediately while hot and crispy.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 229.8kcal
- % Daily Value *
- Total Fat 3.8g6%
- Saturated Fat 0.8g4%
- Cholesterol 147.0mg49%
- Sodium 532.4mg23%
- Total Carbohydrate 24.7g9%
- Dietary Fiber 1.4g6%
- Sugars 2.7g
- Protein 23.2g47%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
To ensure the rolls hold their shape, make sure the egg is well incorporated and the mixture is packed firmly when forming the patties. Chilling the formed rolls for 15-20 minutes in the refrigerator before frying can also help them hold together better.
For a lighter version, you can pan-fry the rolls in a skillet with a small amount of oil instead of deep frying, turning carefully to brown both sides.
Serve these rolls with a side of tartar sauce, remoulade, or a squeeze of fresh lemon juice to complement the Cajun spices.
