Seafood-Stuffing Cakes

Seafood Cakes

Over the weekend I made a HUGE batch of my Seafood Stuffed Mushrooms and had more stuffing left over than I knew what to do with so what else immediately comes to mind than Seafood Cakes. Those of you who know me, know that crab cakes are my weakness, but adding more than just crab meat makes for a nice change.

Seafood-Stuffing Cakes
 
Author: 
Recipe type: Main
Cuisine: Cajun
Ingredients
  • Leftover Seafood Stuffing
  • 3 ounces lump crab meat
  • 2 ounces chopped crawfish tails
  • 2 ounces finely chopped shrimp
  • Parkay butter spray or 1 stick of butter
  • 1 tablespoon finely chopped onion
  • 1 tablespoon finely chopped red bell pepper
  • 2 tablespoons chopped green onions
  • 2 garlic cloves, pressed
  • ¼ teaspoon Cajun seasoning
  • Salt & Pepper to taste
  • ¼ cup Greek yogurt
  • 1-tablespoon cream
  • ½-cup bread crumbs
  • 1-tablespoon parmesan cheese
  • 1-tablespoon lemon juice + a wedge to squeeze on top
  • Lemon wedges for garnish
  • Hot sauce
Instructions
  1. These are the instructions for the Stuffed Mushrooms, which you can use or leave our the mushrooms.
  2. Wipe mushrooms with a damp towel.
  3. Pop out the stems, chop, and set aside.
  4. Spray mushroom caps with the parkay butter spray.
  5. Spay a shallow baking dish with butter spary.
  6. Pour 3 tablespoons of the butter into a saucepan; add reserved chopped mushroom stems, minced onion, garlic, and red bell pepper. Cook until vegetables are tender.
  7. Combine cooked ingredients with breadcrumbs, green onion, Greek yogurt, cream, lemon juice, crabmeat, shrimp, and seasonings.
  8. At this point, I added a few dashes of hot sauce and a few dashes of Tabasco pepper vinegar.
  9. Fill each mushroom cap, piling up.
  10. Sprinkle each mushroom with Parmesan cheese.
  11. Bake at 350° for 15 to 20 minutes, until hot and mushroom caps are tender.
  12. Serve with lemon wedges & enjoy!
Notes
This recipe can be doubled

 

Crab Cake Burgers with Cajun Coleslaw

By now you all know my LOVE for crab cakes and I am always finding news ways to enjoy them. So why not make one big one top it with creamy Cajun Coleslaw and put it on your favorite bun. The PERFECT lunch.

5.0 from 1 reviews
Crab Cake Burgers with Cajun Coleslaw
 
Author: 
Recipe type: Sandwich
Cuisine: Cajun
Ingredients
  • For the Crab Cake:
  • 1 pound lump blue crab meat
  • ½ cup chopped onions
  • ¼ cup chopped red bell pepper
  • 1 celery stalk with leaves, diced
  • 2 tablespoons green onions, sliced
  • 2 garlic cloves, pressed or minced
  • ⅛ teaspoon cayenne
  • 1 teaspoon Cajun seasoning
  • 1 tablespoon lemon juice
  • 3 tablespoons Dijon mustard
  • ¼ cup Healthy & Delicious Homemade Mayonnaise, plus 2 tablespoons (link to recipe can be found at the bottom of the post)
  • 1 cup panko, divided
  • Ciabatta rolls or your favorite sandwich/burger buns
  • For the Coleslaw:
  • 5 Tablespoons mayonnaise
  • 2 Tablespoons Creole mustard
  • 2 Tablespoons olive oil
  • 1 teaspoon Crystal hot sauce
  • 2 Tablespoons ketchup
  • 3 teaspoons salt
  • 1 teaspoon garlic salt
  • 1 Tablespoon white wine vinegar
  • 1 tablespoon Tabasco Spicy Worcestershire sauce
  • Juice of one medium-large lemon
  • 1 bag of shredded mixed cabbage
  • 2 onions, medium, chopped
Instructions
  1. For the Crab Cake Burger:
  2. Pre-heat oven to 400º
  3. Mix all ingredients except crab and panko in a large bowl and combine well. Stir in ½ the panko and carefully fold in the crab, being careful not to break it up.
  4. Form crab mixture into burger sized patties.
  5. Press both sides of burgers into panko.
  6. Place crab cake burgers onto a baking stone, spray with olive oil spray and bake until crispy and golden brown.
  7. For the Coleslaw:
  8. In a bowl large mix mayonnaise and mustard.
  9. Mix mayonnaise and mustard until combined.
  10. Add olive oil slowly, whisking.
  11. Whisk until mixture has returned to the thickness of original mayonnaise.
  12. Add hot sauce, ketchup, salt, and garlic salt, Mix well.
  13. Add vinegar & Worcestershire sauce (this will thin the sauce out a little). Whisk thoroughly, adding the lemon juice as you go.
  14. Taste for salt and pepper and adjust seasonings to your liking.
  15. Place shredded cabbage and onions in a large salad bowl. Pour sauce over and toss well.
  16. Lightly toast buns.
  17. Top bottom bun with some of the coleslaw, place crab cake burger on top, top with more coleslaw, and place top bun on top.
  18. Enjoy!
Notes
For the Coleslaw: Should be made an hour before serving. For best flavor make the sauce and allow flavors to marry overnight. Mix with cabbage first thing in the morning, refrigerate until ready to serve.

The recipe for The Healthy & Delicious Homemade Mayonnaise can be found here

Seafood Stuffed Mushroom Caps

Perfect for the holidays, any get together, party, appetizer, or a meal for two.

5.0 from 1 reviews
Seafood Stuffed Mushroom Caps
 
Author: 
Recipe type: Appetizer
Cuisine: Cajun
Cook time: 
Total time: 
Ingredients
  • 1 pound of Baby Bella mushrooms
  • 3 ounces lump crab meat
  • 2 ounces finely chopped shrimp
  • Parkay butter spray or 1 stick of butter
  • 1 tablespoon finely chopped onion
  • 1 tablespoon finely chopped red bell pepper
  • 2 tablespoons chopped green onions
  • 2 garlic cloves, pressed
  • ¼ teaspoon Cajun seasoning
  • Salt & Pepper to taste
  • ¼ cup Greek yogurt
  • 1-tablespoon cream
  • ½-cup bread crumbs
  • 1-tablespoon parmesan cheese
  • 1-tablespoon lemon juice + a wedge to squeeze on top
  • Lemon wedges for garnish
  • Hot sauce
Instructions
  1. Wipe mushrooms with a damp towel.
  2. Pop out the stems, chop, and set aside.
  3. Spray mushroom caps with the parkay butter spray.
  4. Spay a shallow baking dish with butter spary.
  5. Pour 3 tablespoons of the butter into a saucepan; add reserved chopped mushroom stems, minced onion, garlic, and red bell pepper. Cook until vegetables are tender.
  6. Combine cooked ingredients with breadcrumbs, green onion, Greek yogurt, cream, lemon juice, crabmeat, shrimp, and seasonings.
  7. At this point, I added a few dashes of hot sauce and a few dashes of Tabasco pepper vinegar.
  8. Fill each mushroom cap, piling up.
  9. Sprinkle each mushroom with Parmesan cheese.
  10. Bake at 350° for 15 to 20 minutes, until hot and mushroom caps are tender.
  11. Serve with lemon wedges & enjoy!
Notes
The filling can be made in advance and refrigerated until ready for use.

 

A Week in Review: Crab Cakes with Blood Orange Aioli Sauce

This has got to be one of my favorite sauces for crab cakes, as many of you know I could eat crab cakes all day long :) the blood orange aioli adds a fresh new flavor. Who knew that a juice would become my new favorite ingredient?!

For the Crab Cakes you will need

  • ½ cup chopped onions
  • ¼ cup chopped red bell pepper
  • 1 celery stalk with leaves, diced
  • 2 tablespoons green onions, sliced
  • 2 garlic cloves, pressed or minced
  • 1 tablespoon capers, diced
  • 1/8 teaspoon cayenne
  • ½ teaspoon Cajun seasoning
  • 1 ½ tablespoons Volcano Lemon Burst
  • 3 tablespoons Dijon mustard
  • ¼ cup Vegan Mayo, plus 2 tablespoons
  • 1 cup panko, divided
  • 1 pound lump blur crab meat

Directions

  1. Pre-heat oven to 400º
  2. Mix all ingredients except crab and panko in a large bowl and combine well. Stir in ½ the panko and carefully fold in the crab, being careful not to break it up.
  3. Form crab mixture into patties, using about 1/4 cup for each. Press both sides of patties into panko.
  4. Place crab cakes onto a baking stone, spray with olive oil spray and bake until crispy and golden brown.

For the Blood Orange Aioli

Directions

  1. Combine first 5 ingredients in a blender
  2. Pulse until fully combined
  3. Season to taste with salt & pepper
  4. Cover and place in the fridge for at least 1 hour to allow the flavors to fully marry.
  5. Serve alongside the crab cakes and enjoy!

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Dungeness Crab Legs

Dungeness crab has a sweet, succulent, and tender flavor. It also has the usual properties of crabmeat, being nutritious and very low in saturated fat. I boil them the same way we do all crabs and crawfish in seafood boil, and serve with lemon garlic butter.

In a separate pot, I boiled small red potatoes and smoked sausage links in seafood boil. Two clusters per person is the perfect amount with some potatoes and a few pieces of the sausage.

The amount of seafood boil will depend on how spicy you like it. I used 1/4 cup Louisiana brand seafood boil (powdered) and eyeballed for the potatoes and sausage.

Serve with melted garlic butter.

Fun Fact

The Dungeness crab has always been abundant along the pacific coast. Although Indians and other coastal foragers had enjoyed the Dungeness crab for centuries, it wasn’t until the early twentieth century that an unnamed innovative fisherman decided there might be a market for all of those big meaty crabs that seemed to be crawling around everywhere. Not surprisingly, this revelation took place in a small fishing village situated on a tiny spit at the tip of the Olympic Peninsula; Dungeness, Washington, now called Old Town Dungeness.