Seafood-Stuffing 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

 

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Author: Jessica Chiasson Wood

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

3.2.1230