CRAB CAKE STUFFED SHRIMP
The shrimp stuffed with crab cake are delicious, decadent and impressive. The large prawns are garnished with butterflies and stuffed with cream cheese, crab and chives, then cooked to perfection.
INGREDIENTS
- 1 large egg
- 1 pound lump crabmeat
- 1/2 cup finely diced onion
- 12 Ritz crackers, crushed
- 1/4 teaspoon cayenne pepper
- salt and pepper
- 1/4 cup finely diced green bell pepper
- 1/2 teaspoon lemon zest
- 1/2 cup panko crumbs
- 1/2 cup mayonnaise
- 2 tablepsoons melted butter
- 1 teaspoon Old Bay seasoning
- 1/4 cup finely diced red bell pepper
- 2 tablespoons butter
- 24 jumbo or large shrimp
INSTRUCTIONS
First, melt the butter in a non-stick skillet over medium-high heat. Add the onion, red pepper and green pepper. Cook 3 minutes or until tender. Let cool.
Then, select the crab meat and remove any shells. Place the crab in a medium bowl with the Panko breadcrumbs, Ritz crackers, Old Bay seasoning, lemon zest, Cayenne pepper, mayonnaise and egg. Stir gently to mix.
Season to taste with salt and pepper and refrigerate until needed.
Peel the shrimp leaving the tail. Cut the back of each shrimp, as you would dig it, but cut deeper, almost all the way down. Remove and discard the veins.
On a baking sheet lined with parchment paper, place the shrimp, butterfly side down, pressing to flatten.
Form about 1 tablespoon of crab mixture into a ball and place it on top of a shrimp, pressing the tail to secure it. Repeat.
Drizzle melted butter over the shrimp.
Bake at 350 degrees for 15 minutes, or until cooked through.
Happy Cooking Time.
