Crab Cake Stuffed Shrimp

By kdet

Ingredients

• 10 tablespoons unsalted butter, divided
• 1 cup onion, chopped
• 1 cup green bell pepper, chopped
• 1 cup red bell pepper, chopped
• 1/2 cup dry white wine
• 2 cloves garlic, minced
• 2 ( 8 ounce) containers jumbo shrimp crab meat
• 30 round buttery crackers (like Ritz)
• 1/2 cup panko bread crumbs
• 1/2 teaspoon ground red pepper
• 1 teaspoon Old Bay Seasoning
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 24 large shrimp, peeled (tails on)
• OPTIONAL: 1 lemon

Details

Servings 24
Preparation time 40mins
Cooking time 55mins
Adapted from ladybehindthecurtain.com

Preparation

Step 1

Makes 24 Appetizers

Heat 5 tablespoons butter until melted.

Add onion and saute until translucent.

Add bell pepper, remaining 5 tablespoons butter, wine and garlic.

In a large bowl, add crab meat, onion mixture, cracker crumbs, panko, red pepper, Old Bay, salt and pepper.

Stir to combine.

Preheat oven to 350 degrees.

Place each butterflied shrimp on prepared pan, pressing to flatten.

Form about 3 tablespoons crab mixture into an ball.

Place on top of shrimp, pressing the shrimp tail over the crab.

Repeat with remaining shrimp and crab mixture.

Bake 10 to 15 minutes.
OPTIONAL: Squeeze fresh lemon juice over cooked appetizer.
Serve immediately.