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Shrimp stuffed crab cakes

Updated: Jul 17

1 lb. Lump crab meat

8 jumbo shrimp cut into pieces

1/4 cup of Italian garlic & herb bread crumbs

1/2 cup of mayonnaise ( please do not use miracle whip)

1 tablespoon of Dijon mustard

1 tablespoon of Worcestershire sauce

1 tablespoon of lemon juice

1/4 teaspoon of old bay seasoning

1 teaspoon of Cajun seasoning

1 large egg

Butter base

3 tablespoons of unsalted melted butter

1/4 teaspoon of old bay

1/4 teaspoon of seafood seasoning or Cajun seasonings

1/2 tablespoon of paprika

1-2 tablespoons of fresh chopped parsley

1 teaspoon of garlic pepper- I use Brass Cuisine


Preheat the oven to 400

Mix together mayonnaise, mustard, Worcestershire sauce, seasonings, egg, lemon juice, add in your pieces of shrimp and mix well. Make sure there are no shells in your crab meat; then add in your crab meat and fold it into the mixture, do not beat the mixture, that will change the texture of the crab cake. Add in your bread crumbs and continue folding the ingredients together until it’s mixed well.

For 4 crab cakes I baked them for about 20-25 minutes, if you can make 6 then the bake time will be lower, about 15 minutes.


Melt the butter and then Mix all of the ingredients for the butter together. Once the crab cakes are done use a bbq brush and dab the butter on the crab cakes, bake on broil for 2-3 minutes.



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