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
Recipe type: Main
Cuisine: Cajun
  • 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
  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!
This recipe can be doubled


Grilled Chilean Sea Bass Fish Tacos


My husband LOVES fish tacos so when Certified Steak & Seafood partnered with Foodie Blogroll I was thrilled when I received these beautiful Chilean Sea Bass fillets. My husband was equally excited so I knew I had no say in how these beautiful fillets were going to be served.

5.0 from 2 reviews
Grilled Chilean Sea Bass Fish Tacos
Recipe type: Main
  • 2 Chilean Sea Bass fillets
  • Olive oil
  • Salt & Pepper
  • Shredded cabbage
  • Cilantro
  • Tortillas
  • Homemade Baja Sauce:
  • 1 cup nayonaise
  • ¼ of a red bell pepper, seeded and coarsely chopped
  • 2 red jalapenos, chopped
  • ½ tablespoon minced garlic
  • 2 tablespoons diced onions
  • 1 tablespoon vinegar
  • ¼ teaspoon black pepper
  • a dash garlic powder
  • a dash cumin
  1. Start by making the sauce:
  2. Combine all sauce ingredients in a blender and blend until smooth
  3. Pat each fillet until dry
  4. Coat each fillet in olive oil
  5. Season with salt & pepper
  6. Heat your grill to high
  7. Spray with pam or rub with olive oil
  8. Place the fillets on the grill, but do not move it. They needs to sear so they don't stick. They will easily flip when ready.
  9. Allow each side cook for 5-10 minutes or until desired doneness
  10. Remove the fish from the grill and rough chop into bite sized pieces
  11. Heat tortillas to make pliable
  12. Top each tortilla with fish, cabbage, cilantro, and sauce
  13. Enjoy
Tip: Make the sauce a day ahead. The longer it sits the flavor will develop.


Look how big these are!


Fresh off the grill!

fish tacos

I am quoting my husband “I have eaten a lot of fish tacos and these are the best.”


Homemade Vegan Baja Sauce

Another quote from the hubby “This sauce is restaurant quality.”

About Certified Steak and Seafood: 

Our commitment to our customers is simple: Offer the highest quality products at the best price and back it with a 100% guarantee. We source directly with no ‘middle man’ making our supply chain the shortest in the industry. This allows us to maintain the highest quality standards all the way to your plate. On top of this, we sample all products at the moment of final packaging and have a world-renowned laboratory test for various types of adulteration or contamination. This ensures that the food you purchase from us is pure and safe.

Certified Steak and Seafood Company was formed by the three Frisch boys, Mark, Adam, and Steven; all of whom thought that everyone should be able to buy the highest quality steaks and seafood direct. The brothers experience comes from a three generation family owned wholesale company that is one of the largest seafood importers in America.

They have vast experience in sourcing and selling high quality seafood and meat products to the commercial trade — and bring you the same grade of products fine restaurants, resorts, hotels, and high-end retail stores demand – and at a direct price that gives you tremendous value for every purchase.

About the Chilean Sea Bass:

A popular favorite in restaurants across America, the best Chilean Sea Bass now comes to your table courtesy Certified Steak and Seafood. Harvested and processed under close inspection of the National Marine Fishery Service, this soft, tender and smooth fish is a smart and healthy purchase. Impress your family or give as a memorable gift. Facts: Easy to Cook, Wild Caught, 3rd Party Certified, Product of Chile

They even threw in a great coupon for you!

This sponsorship is brought to you by Certified Steak & Seafood Company who we have partnered with for this promotion.

Seafood Stock

It’s finally cooling off and the first thing that pops into my mind, well any Cajun’s mind is GUMBO!!! I LOVE GUMBO….I always make a huge pot of it and freeze half in individual containers for later. I also love making my own seafood stock for gumbo season. It makes a huge difference in the overall flavor of seafood gumbo.

I love to use ingredients as much as possible and get the most flavors I can. Therefore, after a crawfish boil take the shells, claws, tails and heads of the crawfish clean and rinse thoroughly to remove the seafood boil seasoning. The stock should taste like the crawfish not the boil seasoning.

Once the stock is cooled taste it and if the taste is too strong or you taste too much of the seasoning you can dilute it with a little water.


5.0 from 1 reviews
Seafood Stock
Recipe type: Stock
Cuisine: Cajun
Cook time: 
Total time: 
  • 2 quarts crawfish shells, crab shells, or any shell fish you like (I use a combination of crawfish and crab)
  • Cold water, just enough to cover shells
  • 1 large onion, chopped
  • 4 celery stalks, chopped
  • 2 large carrots, chopped
  • 1 green bell pepper, chopped
  • 1 head of garlic, separated, peeled & slightly smashed
  • Sachet d'epices:
  • 1 handful of parsley with stems
  • 4 bay leaves
  • ½ teaspoon basil
  • ½ teaspoon oregano
  • ½ teaspoon thyme
  • 6 black peppercorns
  • Place in a cheesecloth and securely tie with kitchen twine
  1. Rinse the crawfish thoroughly. Put the shells into a large pot and heat them with 2 tablespoons butter to help release the flavor. Stir often to distribute the heat evenly.
  2. Combine the remaining ingredients with the shells and bring to a boil. Cover and reduce heat to a simmer for 1 hour. Water should just cover all ingredients.
  3. Remove from heat and strain through a cheesecloth, discard shells, vegetables, and Sachet d'epices.
  4. Let the stock cool. Place into jars or containers and refrigerate. If not using immediately freeze for up to six months.


Spicy Garlic Shrimp

Imagine the HUGE smile that went across my face when Louisiana Seafood contacted me and asked if I would be interested in receiving a pound of jumbo shrimp….that was one question I didn’t think twice about. Thank you again for the lovely shrimp.

These BEAUTIFUL jumbo shrimp were caught by fisherman Lance Nacio, owner of Anna Marie Seafood, so a huge thanks goes out to you Lance! Lance was featured in the Washington Post, check out the article!

This shrimp is delicious and so easy to make!

If you love the taste of grilled shrimp but you find it difficult not to burn the shrimp, don’t worry. You can troubleshoot by wrapping the shrimp in foil. The beauty of cooking shrimp in foil is that it is difficult to overcook them on the grill. The foil packets seal in the juices and keep the shrimp moist and tender as they cook, which prevents the rubbery, dry texture that cooking unwrapped shrimp often creates.

We also love roasted garlic, so we roasted some on the grill to serve alongside the shrimp!

And of course don’t forget the French bread to get all that yummy sauce.


1 pound Louisiana Shrimp, deveined, tails left on

1 stick cold butter

1 teaspoon Mrs. Dash, Original

4 garlic cloves, roughly chopped

1 teaspoon red pepper flakes

Juice of 1 lemon


In a food processor, add the butter, Mrs. Dash seasoning, garlic, red pepper flakes, and lemon juice. Pulse until fully combined.

Lay out a sheet of foil large enough to fit the shrimp and fold over to make a pocket.

Arrange the shrimp in a single layer on the foil.

Place pinches of the butter mixture over the shrimp.

Fold the foil and make a pocket, making sure it is completely sealed. The packet should surround the shrimp closely, but not be tight.

Place on the grill and cook until the shrimp turn bright pink and curl. All ow to steam to soak up all the flavors.

 To Serve: Transfer the shrimp to a plate and pour the sauce directly on top. You can also serve some of the sauce in a small dish for dipping.

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Here is some GREAT information about Louisiana’s Shrimp season 

Thanks again Louisiana Seafood!

Shrimp Cocktail with homemade Cocktail Sauce


For the Shrimp

24 jumbo tail-on Shrimp

3 tablespoons Shrimp boil seasoning

1 lemon quartered

For the Cocktail Sauce

Spicy Ketchup

Prepared horseradish sauce

2 tablespoons chili sauce (Heinz)


To prepare the cocktail sauce combine chili sauce, ketchup and horseradish until desired flavor. Refrigerate until ready to serve.

Bring a large pot of water to a boil. Stir in Shrimp boil. Add the shrimp to the water. Once the water returns to a boil the shrimp should be finished cooking.

Drain and place the shrimp in an ice bath to cool for 2 minutes. Drain and serve with lemon slices and cocktail sauce.