Recipes

BOGOHO Crab Cakes Sale! 12/15-12/22

5 Easy Ways to Use Amélie’s Pre-Made Crab Cakes

Turn our pre-made Chesapeake crab cake “batter” (fresh crab cake mix) into effortless holiday-worthy dishes.

Tip: Our crab cake batter can be cooked right away or frozen for later, so you can prep now and impress guests all season long.

Party Bite

Crispy Mini Crab Balls

Perfect for parties, happy hour, or a snack with bubbles.

Ingredients

  • Amélie’s crab cake batter
  • Panko breadcrumbs (optional, for extra crunch)
  • Melted butter or olive oil

Instructions

  1. Preheat oven to 400°F.
  2. Scoop batter into tablespoon-size balls.
  3. Roll lightly in panko, if using, and place on a lined tray.
  4. Brush or spray with butter/oil.
  5. Bake 12–15 minutes until golden brown.
  6. Serve with lemon aioli, remoulade, or cocktail sauce.

Pro tip: Make them ahead and reheat in a hot oven for 5 minutes right before serving.

Holiday Showstopper

Crab-Stuffed Shrimp

A beautiful centerpiece for holiday dinners and special nights in.

Ingredients

  • Large shrimp, peeled & deveined, tails on
  • Amélie’s crab cake batter
  • Melted butter
  • Paprika

Instructions

  1. Preheat oven to 375°F.
  2. Butterfly each shrimp (slice down the back without cutting through).
  3. Press 1–2 teaspoons of crab batter into the opening.
  4. Arrange on a parchment-lined tray, brush with butter, and sprinkle with paprika.
  5. Bake 10–12 minutes until shrimp are pink and stuffing is set.

Best shrimp size: Jumbo (16/20) or Extra Jumbo (8/12).

Pro tip: Serve over a simple lemon butter or white wine sauce for extra elegance.

Weeknight Fancy

Crab-Stuffed Salmon Fillets

Turns a simple salmon fillet into a restaurant-style entrée.

Ingredients

  • 2 salmon fillets (skin-on preferred)
  • Amélie’s crab cake batter
  • Olive oil, salt, pepper
  • Lemon wedges

Instructions

  1. Preheat oven to 400°F.
  2. Cut a slit in the side of each fillet to create a pocket.
  3. Stuff generously with crab batter.
  4. Season with salt and pepper, drizzle with olive oil.
  5. Roast 12–15 minutes until salmon flakes easily.

Also great with: flounder, sole, grouper, or thick-cut cod.

Pro tip: Finish with a squeeze of fresh lemon and a sprinkle of chopped parsley.

Small Bite

Maryland-Style Crab Stuffed Mushrooms

Rich, savory bites that disappear fast from any platter.

Ingredients

  • Button or baby portobello mushrooms
  • Amélie’s crab cake batter
  • Grated Parmesan cheese
  • Fresh parsley (optional)

Instructions

  1. Preheat oven to 375°F.
  2. Remove mushroom stems and pat caps dry.
  3. Fill each cap with crab batter.
  4. Top with Parmesan and place on a lined tray.
  5. Bake 15–20 minutes until tops are golden.

Pro tip: Add a tiny dot of butter to each cap before baking for extra richness.

Comfort Bite

Quick Crab Melt on Sourdough

An easy lunch or light dinner that feels extra special.

Ingredients

  • Amélie’s crab cake batter
  • Sourdough bread, toasted
  • Sliced tomato
  • White cheddar or provolone
  • Old Bay (optional)

Instructions

  1. Preheat broiler.
  2. Spread a generous layer of crab batter over toasted sourdough.
  3. Top with tomato slices and cheese.
  4. Broil 3–5 minutes until cheese is bubbly and lightly browned.
  5. Dust with Old Bay, if you like.

Pro tip: Serve with a simple green salad and a glass of crisp white wine.

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