Original Creole Seasoning 
30-Minute Seafood Marinade 
Crispy Creole Fish Fry Mix 
Pepper Sauce 
Creamy Herb Crawfish Dressing
The dressing you never knew you needed, imagine, all of your favorites coming together for the…
Get RecipeFlavorful and cheesy goodness packed inside a crab cake with a savory boudin center. These Boudin Stuffed Crab Cakes by @capt.cooking are an amazingly delicious appetizer or side dish for any party night or family night.
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Ingredients
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2 Pounds Crab Meat
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1-2 Boudin Links
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2-3 Cups Shredded Cheese
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2 Eggs
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Lime Juice, to Taste
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1 Cup Mayo
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1/2 Cup Green Onions, Chopped
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Tony’s Original Creole Seasoning, to Taste
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1/2 Cup Tony’s Seafood Marinade
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2 Cups Tony’s Crispy Creole Fish Fry Mix
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1/2 Cup Tony’s Pepper Sauce
- Clear
Directions
Making the Creamy Pepper Sauce:
- In a bowl, combine the mayo, Tony’s Pepper Sauce and a squeeze of lime (or more if you prefer).
- Let it chill in the fridge until needed.
Making the Crab Cakes:
- Preheat your oven to 400°F.
- In a bowl, combine the crab meat, eggs, Tony’s Seafood Marinade, Tony’s Fish Fry Mix, a squeeze of lime (or more if you prefer), and the green onions (reserving some for garnish). Season to taste with Tony’s Original Creole Seasoning.
- Slice the boudin links down the middle, remove the casing, then add the contents into a separate bowl.
- Combine the boudin with the shredded cheese, then season to taste with Tony’s Original Creole Seasoning.
- To mold your crab cakes, use a ping pong ball sized amount of the boudin mixture and a handful of the crab mixture. Mold the boudin mixture into a small patty, then mold the crab mixture around the boudin patty to create a bigger patty with the boudin mixture at the center.
- Place the stuffed crab cakes onto a greased tray, then bake for 20 minutes. After time is up, set the oven on broil and broil the stuffed crab cakes for 2-5 minutes.
- Plate the crab cakes, drizzle over the Creamy Pepper Sauce, garnish with green onions and enjoy!
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