Crab Cake Stuffed Shrimp

November 15, 2024

45

medium

24

Prepare the Crab Cake Mixture:

  • Line a baking sheet with parchment paper.
  • In a skillet, melt 5 tablespoons of butter over medium heat.
  • Add the onion and sauté until translucent.
  • Add the bell pepper, remaining 5 tablespoons of butter, wine, and garlic. Cook until the vegetables are tender, about 4 minutes.
  • In a large bowl, combine the crab meat, sautéed onion mixture, cracker crumbs, panko, red pepper, Old Bay seasoning, salt, and pepper. Stir until well mixed.
  • Cover the mixture and refrigerate for at least 1 hour, or up to 24 hours.

Prepare the Shrimp:

  • Preheat the oven to 350°F (175°C).
  • Using a sharp knife, butterfly each shrimp starting from the tail end.
  • Place the butterflied shrimp on the prepared baking sheet, pressing gently to flatten.

Assemble and Bake:

  • Form about 3 tablespoons of the crab mixture into a ball and place it on top of each shrimp.
  • Press the shrimp tail over the crab mixture to secure it.
  • Repeat with the remaining shrimp and crab mixture.
  • Bake for 10-15 minutes, or until the shrimp are cooked through and the crab mixture is golden.

Optional:

  • Squeeze fresh lemon juice over the cooked shrimp before serving.

Serve:

  • Serve immediately while hot and enjoy!
Reviews

Ingredients:

Adjust Servings
10tablespoons butter unsalted, divided
1cup onion chopped
1cup bell pepper green, chopped
1cup bell pepper red, chopped
0.5cup wine dry white
2cloves garlic minced
8ounce crab meat
30 round buttery crackers (like Ritz)
0.5cup panko bread crumbs
0.5teaspoon ground pepper red
1teaspoon old bay seasoning
1teaspoon salt
1teaspoon ground pepper black
24large shrimp peeled, (jumbo), (tails on)
1 optional: lemon

Directions

1.
Prepare the Crab Cake Mixture
1. Line a baking sheet with parchment paper. | 2. In a skillet, melt 5 tablespoons of butter over medium heat. | 3. Add the onion and sauté until translucent. | 4. Add the bell pepper, remaining 5 tablespoons of butter, wine, and garlic. Cook until the vegetables are tender, about 4 minutes. | 5. In a large bowl, combine the crab meat, sautéed onion mixture, cracker crumbs, panko, red pepper, Old Bay seasoning, salt, and pepper. Stir until well mixed. | 6. Cover the mixture and refrigerate for at least 1 hour, or up to 24 hours.
Mark as complete
2.
Prepare the Shrimp
1. Preheat the oven to 350°F (175°C). | 2. Using a sharp knife, butterfly each shrimp starting from the tail end. | 3. Place the butterflied shrimp on the prepared baking sheet, pressing gently to flatten.
Mark as complete
3.
Assemble and Bake
1. Form about 3 tablespoons of the crab mixture into a ball and place it on top of each shrimp. | 2. Press the shrimp tail over the crab mixture to secure it. | 3. Repeat with the remaining shrimp and crab mixture. | 4. Bake for 10-15 minutes, or until the shrimp are cooked through and the crab mixture is golden.
Mark as complete
4.
Optional
Squeeze fresh lemon juice over the cooked shrimp before serving.
Mark as complete
5.
Serve
Serve immediately while hot and enjoy!
Mark as complete

Recipe content adapted from Foodista, modified and licensed under CC BY 3.0.

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