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Crispy Shrimp & Mozzarella Stuffed Seafood Cakes Recipe

Crispy Shrimp & Mozzarella Stuffed Seafood Cakes

Golden-brown seafood cakes, crispy on the outside and filled with gooey mozzarella and succulent shrimp—this delightful treat is quick and easy to make!
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: American, Seafood
Ingredients Equipment Method Notes

Ingredients
  

For the Seafood Cakes
  • 1 lb shrimp peeled and deveined
  • 1 cup breadcrumbs
  • 1 cup mozzarella cheese shredded
  • 1/2 cup cooked crab meat optional
  • 1/4 cup green onions chopped
  • 2 cloves garlic minced
  • 1 tsp Old Bay seasoning
  • 1 tsp paprika
  • 1/2 tsp salt to taste
  • 1/4 tsp black pepper
  • 1 large egg beaten
  • 1/2 cup all-purpose flour for dredging
  • Oil for frying

Equipment

  • Large bowl
  • Large Skillet
  • Paper towels

Method
 

  1. Step 1: In a large bowl, combine the shrimp, breadcrumbs, mozzarella cheese, crab meat (if using), green onions, garlic, Old Bay seasoning, paprika, salt, and black pepper. Mix it all together until well combined.
  2. Step 2: Add the beaten egg to the mixture and stir until everything is nicely blended.
  3. Step 3: Shape the mixture into patties, about 2 inches in diameter. Don’t worry about making them perfect; a little rustic charm adds character!
  4. Step 4: Dredge each patty in flour, shaking off any excess. This step is key for that crispy finish.
  5. Step 5: Heat oil in a large skillet over medium heat. You want enough oil to cover the bottom of the skillet but not deep-fry them.
  6. Step 6: Fry the patties in batches for about 4-5 minutes on each side, or until they turn golden brown and crispy. Your kitchen will smell amazing!
  7. Step 7: Remove the patties from the skillet and drain on paper towels to remove any excess oil.
  8. Step 8: Serve warm and enjoy the deliciousness!

Notes

These seafood cakes can be stored in an airtight container in the fridge for up to 3 days. If you want to keep them longer, you can freeze them for up to a month.