Uploaded February 2025 | Updated September 2026, 3 weeks ago
Check out this Crab Cake Stuffed Shrimp Recipe made on the new Weber Slate 36" Rust-Resistant Griddle by our Ambassador Michael Duarte of Food with Bear Hands. These are a twist on a classic dish that are sure to please any guests!
Ingredients (For 34)
For the Crab Cake Stuffed Shrimp:
34 Shrimp ~13-15 per pound
1 lb Lump Crab Meat
6 Tbsp Cajon Seasoning
3 Eggs
1/3 Cup Mayo
1 Tbsp Salt
2 Tbsp Dijon
1/4 Cup Chopped Parsley
1 Sleeve Crushed Ritz Crackers
1/2 Red Bell Pepper
1 Lemon
For the Cowboy Butter:
12 oz Butter
1/2 Lemon
1 Tbsp Minced Garlic
1 Tbsp Lemon Zest
1 Tbsp Dijon Mustard
2 Tbsp Paprika
1 Tsp Cayenne
2 Tbsp Parsley
1 Tbsp Chives
1 Tbsp Red Pepper Flakes
On the Weber Searwood XL 600 Pellet Grill:
Clean shrimp and season with 4 Tbsp Cajon seasoning.
In a bowl whisk eggs first, then add mayo, 2 Tbsp Cajon seasoning, salt, dijon, parsley, and whisk all together.
Add mixture over crab, and add crushed Ritz Crackers, bell pepper, and fold in ingredients.
Form little balls and place in the center of the shrimp.
Add to a skillet and squeeze lemon on top.
Set Weber Searwood Pellet Grill to 450°F and cook until shrimp and crab read 145°F (approximately 12-15 min).
On the Weber Slate 36" Rust-Resistant Griddle:
In a pan on low heat add butter, lemon juice, garlic, lemon zest, dijon, paprika, cayenne, and whisk until it forms a sauce (do not let it break).
Turn off the heat and add parsley, chives, and red pepper flakes. Mix until well incorporated.
Pro Tip: If the sauce breaks, add in the fridge to cool. You will be able to make it thicken and turn back into a sauce!
Check out this Crab Cake Stuffed Shrimp Recipe made on the new Weber Slate 36" Rust-Resistant Griddle by our Ambassador Michael Duarte of Food with Bear Hands. These are a twist on a classic dish that are sure to please any guests!
Ingredients (For 34)
For the Crab Cake Stuffed Shrimp:
34 Shrimp ~13-15 per pound
1 lb Lump Crab Meat
6 Tbsp Cajon Seasoning
3 Eggs
1/3 Cup Mayo
1 Tbsp Salt
2 Tbsp Dijon
1/4 Cup Chopped Parsley
1 Sleeve Crushed Ritz Crackers
1/2 Red Bell Pepper
1 Lemon
For the Cowboy Butter:
12 oz Butter
1/2 Lemon
1 Tbsp Minced Garlic
1 Tbsp Lemon Zest
1 Tbsp Dijon Mustard
2 Tbsp Paprika
1 Tsp Cayenne
2 Tbsp Parsley
1 Tbsp Chives
1 Tbsp Red Pepper Flakes
On the Weber Searwood XL 600 Pellet Grill:
Clean shrimp and season with 4 Tbsp Cajon seasoning.
In a bowl whisk eggs first, then add mayo, 2 Tbsp Cajon seasoning, salt, dijon, parsley, and whisk all together.
Add mixture over crab, and add crushed Ritz Crackers, bell pepper, and fold in ingredients.
Form little balls and place in the center of the shrimp.
Add to a skillet and squeeze lemon on top.
Set Weber Searwood Pellet Grill to 450°F and cook until shrimp and crab read 145°F (approximately 12-15 min).
On the Weber Slate 36" Rust-Resistant Griddle:
In a pan on low heat add butter, lemon juice, garlic, lemon zest, dijon, paprika, cayenne, and whisk until it forms a sauce (do not let it break).
Turn off the heat and add parsley, chives, and red pepper flakes. Mix until well incorporated.
Pro Tip: If the sauce breaks, add in the fridge to cool. You will be able to make it thicken and turn back into a sauce!
