Crab Cake Stuffed Shrimp

• Seafood

  • 2 ( 8 ounce containers Crab meat
  • 24 Shrimp, large jumbo

• Produce

  • 2 cloves Garlic
  • 1 cup Green bell pepper
  • 1 cup Onion
  • 1 cup Red bell pepper

• Baking & Spices

  • 1 tsp Black pepper, ground
  • 1 tsp Old bay seasoning
  • 1/2 tsp Red pepper, ground
  • 1 tsp Salt

• Bread & Baked Goods

  • 1/2 cup Panko bread crumbs

• Snacks

  • 30 Buttery crackers, round

• Dairy

  • 10 tbsp Butter, unsalted

• Beer, Wine & Liquor

  • 1/2 cup White wine, dry

Found on ladybehindthecurtain.com

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 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 (jumbo) shrimp, peeled (tails on)
• OPTIONAL: 1 lemon

Directions

• Line a baking sheet with parchment paper.
• Heat 5 tablespoons butter until melted.
• Add onion and saute until translucent.
• Add bell pepper, remaining 5 tablespoons butter, wine and garlic.
• Cook until tender (about 4 minutes).
• In a large bowl, add crab meat, onion mixture, cracker crumbs, panko, red pepper, Old Bay, salt and pepper.
• Stir to combine.
• Cover and refrigerate for at least 1 hour to 24 hours.
• Preheat oven to 350 degrees.
• Using a sharp knife and staring at the tail end, butterfly each shrimp.
• 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.