Ingredients50 m servings 303 cals
- Preheat oven to 350 degrees F (175 degrees C). Coat an 8x8 inch baking dish with nonstick cooking spray.
- Place shrimp in the work bowl of a food processor; pulse until shrimp forms a thick paste. Mix eggs, mayonnaise, mustard, hot pepper sauce, seafood seasoning, dried tarragon, and salt and pepper in a large bowl. Stir in shrimp; carefully fold in crab. Spoon into prepared baking dish.
- Bake in preheated oven until lightly browned and heated through, about 30 minutes.
- Cook's Note
- This recipe can also be used to stuff 2 to 3 pounds of mushroom caps, stems removed. Stuff your mushrooms, and bake 25 minutes in a 375 degree oven.
Per Serving: 303 calories; 19.4 g fat; 1.3 g carbohydrates; 29.4 g protein; 272 mg cholesterol; 645 mg sodium. Full nutrition
ReviewsRead all reviews 4
Please note that this is 5 stars with no other ratings. Between the 2 eggs and mayo (mostly eggs), the dish is more like an omelet than a crabcake. There are better uses for crab and shrimp.
I used fresh crab and shrimp left out the tarragon because I don't like the flavor. Also added corn. It was great!! Whole family and the neighbors enjoyed it.
Family loved it. Used cooked shrimp chopped in food processor so not a paste. Other than that followed the recipe.