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Crab Cake Stuffed Shrimp — 21 Comments

  1. Hi, this might be a stupid question . The recipe calls for jumbo shrimp crabmeat , I have not heard of this before. Is it a mixture of shrimp and crab? This looks delicious and I can’t wait to try it.
    Thanks

  2. I’m wondering… could I butterfly the shrimp the night before, so that I could take the crab mixture (prepared) and the shrimp (ready to go) to a gathering, and just do the last minute fix before baking?

    • Hi Carol, The problem with using cooked shrimp is that it’s not as pliable as raw shrimp. I don’t think you’ll get the same result. Like being able to butterfly it so it stands up to be stuffed.

    • Hi Dorothy, I don’t drink wine (I don’t like the taste but I like cooking with it) so I buy the cheap stuff. If you like white wine then I recommend you buy a brand you like drinking.

  3. The recipe instructions say to use 5 tablespoons of butter to saute the onions and peppers. How are we supposed to use the remaining 5 tablespoons of butter?

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