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

 

Crawfish Cakes with Horseradish Sauce

You will need

1 pound Louisiana crawfish tails

1/2 cup panko bread crumbs

1/2 cup Italian style bread crumbs

1/2 cup sharp white cheddar, shredded

1 tablespoon Dijon mustard

1 tablespoon light sour cream

5 green onions, chopped

1 onion, minced

3 tablespoons flat leaf parsley, c

hopped

2 garlic cloves, pressed

A few dashes hot sauce

Flour for dusting

Peanut oil for cooking

Directions

In a large bowl, combine all ingredients except the flour and peanut oil.

Cover and chill for at least 30 – 1-hour minutes (the longer the better)

Remove from fridge and score the mixture to form 4-6 patties (like a burger)

Form the sections into round cakes and dredge in flour.

In a large skillet, heat the peanut oil. Cook 2 cakes at a time over medium heat 4 minutes each side until browned.

Serve with yogurt horseradish sauce

To make the sauce combine

1/4 cup Greek yogurt

2 tablespoons light sour cream

2 tablespoons prepared horseradish

1-tablespoon lemon juice

1/4 teaspoon splenda or sugar

1 green onion, sli

ced

Mix well and chill in fridge for 30 – 1 hour

Boiled Crawfish

It is the last Friday of Lent, so I wanted to share one of my favorite Seafood throughout Lent recipes with you, and I will be indulging in this tomorrow!

You will need

45 lbs live Crawfish

A bag a small new potatoes

1 large bag of frozen corn on the cob

4 to 6 large lemons halved

4 garlic heads

1 stick of butter

1 4.5 lb bag of Louisiana brand Crawfish Boil

Many rolls of paper towels

Newspaper

Directions

Fill a large pot with enough water to cover the seafood.

Add the entire bag of Louisiana crawfish boil and to bring to a rolling boil.

Add the lemons, potatoes, corn, garlic, stick of butter and the crawfish and return to a rolling boil for 5 minutes.

Turn off the fire and let everything soak for 30 minutes.

Remove all contents and place onto a large table covered in newspaper. Enjoy with your favorite beer.

After this delicious meal is all gone make a Seafood Stock with the shells, it’s delicious!

Leftover Makeover: Crawfish “Dressing” Balls

With it being, just my husband and I we usually have leftovers, but I always try to think of another dish that I can turn those leftovers into to give it new life.

I was thinking about what I could do with the rest of the crawfish dressing. Therefore, I took the rest of the onion and celery soup mix out of the fridge and stirred it into the dressing.

After that I got dirty!!!

I mixed it all together and formed the mixture into balls about the size of a cocktail meatball.

Now I was wondering what I could roll them in to give them a nice crunch. I was out of the Zapps chips so I turned to the always-trusty panko breadcrumbs.

Heat some peanut oil and place the crawfish balls into the peanut turning every few minutes until golden brown.

Eat alone or serve with your favorite dipping sauce.