CRAB CAKES WITH SHRIMP STUFFING – There’s nothing quite like a traditional crab cake recipe. But, being who I am, I had no choice but to remake the wheel. By incorporating delectable, well seasoned shrimp into the mix. And making shrimp loaded crab cakes, as I call them. This recipe is excellent in every way.


— 1 lb (ca. 454 g) Lump crab

— 6 jumbo shrimp

— 1/2 cup Mayonnaise

— 1 tbsp Worcestershire Sauce

— 1 tbsp Dijon Mustard

— 1/4 tsp Old Bay Seasoning

— 1/4 tsp Cajun Seasoning

— 1 Egg

— 2 tbsp bread crumbs

— 1 tbsp Lemon Juice

— Cajun Butter Lemon Sauce (Method below)

— butter

— old bay

— Cajun seasoning

— lemon juice

— smoked paprika


Preheat oven to 400F.

Start off with adding mayo, Dijon mustard, Worcestershire sauce, egg, old bay seasoning, Cajun seasoning, and cedar plank seasoning, and lemon juice to a bowl.

Combine all of the added ingredients in a bowl.

Cut jumbo shrimp into bite-sized pieces.

Add the lump crab to the mayo mixture and fold in the crabmeat. Try not to disturb or break the lumps in the crabmeat.

Add shrimp pieces and fold once again.

Add breadcrumbs and combine. Then add enough breadcrumbs, starting off with a small amount at a time.

Add non-stick cooking spray to parchment paper and mold the crab patties to your desired size.

Place the shrimp stuffed crab patties onto the baking sheet.

Add a light sprinkle of paprika and parsley to the top.

Bake @ 400F for about 15 minutes, Then turn on the broiler for about 2 minutes to brown the crab cakes.

Cajun Butter Lemon Sauce

Take melted butter and add old bay, smoked paprika, Cajun seasoning, fresh parsley, lemon juice and combine.

Taking a small BBQ brush, add the sauce to the top of each shrimp stuffed crab cake.

Thanks heaps for reading, and don’t forget to share this recipe with family and friends.

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