Crab Cake Stuffed Shrimp
Crab Cake Stuffed Shrimp requires roughly 45 minutes from start to finish. Watching your figure? This pescatarian recipe has 94 calories, 5g of protein, and 6g of fat per serving. For 63 cents per serving, you get a hor d'oeuvre that serves 24. Not a lot of people made this recipe, and 6 would say it hit the spot. This recipe from Foodista requires garlic, ground pepper, bell pepper, and old bay seasoning. Taking all factors into account, this recipe earns a spoonacular score of 20%, which is not so tremendous. If you like this recipe, take a look at these similar recipes: Crab Cake Stuffed Shrimp, Crab Stuffed Shrimp, and Crab Stuffed Shrimp.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 24 servings
- Difficulty
- MEDIUM
Ingredients
- 10 tablespoons butter
- 1 cup onion
- 1 cup bell pepper
- 1 cup bell pepper
- 0.5 cup wine
- 2 cloves garlic
- 8 ounce crab meat
- 30 round buttery crackers
- 0.5 cup panko bread crumbs
- 0.5 teaspoon ground pepper
- 1 teaspoon old bay seasoning
- 1 teaspoon salt
- 1 teaspoon ground pepper
- 24 large shrimp
- 1 optional: lemon
Instructions
- 1
Line a baking sheet with parchment paper.
- 2
Heat 5 tablespoons butter until melted.
- 3
Add onion and saute until translucent.
- 4
Add bell pepper, remaining 5 tablespoons butter, wine and garlic.
- 5
Cook until tender (about 4 minutes).
- 6
In a large bowl, add crab meat, onion mixture, cracker crumbs, panko, red pepper, Old Bay, salt and pepper.
- 7
Stir to combine.
- 8
Cover and refrigerate for at least 1 hour to 24 hours.
- 9
Preheat oven to 350 degrees.
- 10
Using a sharp knife and staring at the tail end, butterfly each shrimp.
- 11
Place each butterflied shrimp on prepared pan, pressing to flatten.
- 12
Form about 3 tablespoons crab mixture into an ball.
- 13
Place on top of shrimp, pressing the shrimp tail over the crab.
- 14
Repeat with remaining shrimp and crab mixture.
- 15
Bake 10 to 15 minutes.
- 16
OPTIONAL: Squeeze fresh lemon juice over cooked appetizer.
- 17
Serve immediately.