Original Creole Seasoning 
30-Minute Seafood Marinade 
Crispy Creole Fish Fry Mix 
Pepper Sauce 
Steak Loaded Nachos
Steak-loaded nachos: flavorful, messy, and made for summer hangs. Piled high with juicy grilled steak, crispy…
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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