Yield: Makes 24 Appetizers
Crab Cake Stuffed Shrimp
Fancy easy to make appetizers that you'll have everyone talking about.
Ingredients
For the Crab Cake Filling:
- 10 tablespoons unsalted butter, divided
- 1 cup white onion, chopped
- 1 cup green bell pepper, chopped
- 1 cup red bell pepper, chopped
- ½ cup dry white wine
- 2 cloves garlic, minced
- 2 (8 ounce) containers crab meat
- ½ cup panko bread crumbs
- ½ teaspoon ground red pepper
- 1 teaspoon Old Bay seasoning
- 1 teaspoon salt
- 1 teaspoon ground black pepper
For the Shrimp:
- 24 large (jumbo—21-25 per pound) tails on
Optional:
- lemon wedges
Instructions
For the Crab Cake Filling:
- Line a baking sheet with parchment paper.
- Heat 5 tablespoons butter until melted.
- Add onion and sauté until translucent.
- Add bell pepper, remaining 5 tablespoons butter, wine, and garlic.
- Cook until tender (about 4 minutes).
- Combine the crab meat, onion mixture, panko, red pepper, Old Bay, salt, and pepper in a large bowl. Stir to combine.
- Cover and refrigerate for at least 1 hour to 24 hours.
For the Crab Cake Stuffed Shrimp:
- Preheat oven to 350°.
- Using a sharp knife and staring at the tail end, butterfly each shrimp.
- Place each butterflied shrimp on the prepared pan, pressing to flatten.
- Form about 3 tablespoons of crab mixture into a ball.
- Place on top of the shrimp, pressing the shrimp tail over the crab.
- Repeat with the remaining shrimp and crab mixture.
- Bake for 10 to 15 minutes.
- OPTIONAL: Squeeze fresh lemon juice over cooked appetizer.
- Serve immediately.