Crab Cake Stuffed Shrimp!

Ok, so did you read the title like 3 times and think OMG! These damn things are pretty intense! I made the "crab cake" mix the night before and stuck it in the fridge. They are pretty simple for the most part. It's just a little time consuming. They have great flavor, but to me they are missing a sauce or something to drizzle over the tops of them after they are done in the oven. That part I haven't figured out yet! ;) Either way I thought they were pretty tasty!

 

 

First things first....cook up them onions....

 

 

Throw in your white wine, green bell pepper, more butter and garlic.....MMmmMmMm, the smell @ this point will send you over the edge!

 

Make up your cracker/panko mixture and add the green bell pepper/onion mixture to it and mix well!

 

Butterfly your shrimp {not gonna lie, I'm not real good @ this and defiantly need some practice. I also did not use JUMBO shrimp like you should. It would defiantly made it easier and they would stand on there own! But it still worked anyhow! ;) }

 

Roll the mixture into balls and stick it on your shrimp, pulling the tail up over! Slide them in the oven and 10 minutes later.........Mouth watering......

 

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

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.