Crab Cake Stuffed Shrimp

Ingredients

• •10 tablespoons butter
• •1 cup onion
• •2 cups bell pepper
• •½ cup wine
• •2 cloves garlic
• •8 ounces crab meat
• •30 round buttery crackers
• •½ cup panko bread crumbs
• •1½ teaspoons ground pepper
• •1 teaspoon old bay seasoning
• •1 teaspoon salt
• •24 large shrimp
• •1 optional: lemon

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Method

From foodista.com — read the original

1. 1Line a baking sheet with parchment paper.
2. 2Heat 5 tablespoons butter until melted.
3. 3Add onion and saute until translucent.
4. 4Add bell pepper, remaining 5 tablespoons butter, wine and garlic.
5. 5Cook until tender (about 4 minutes).
6. 6In a large bowl, add crab meat, onion mixture, cracker crumbs, panko, red pepper, Old Bay, salt and pepper.
7. 7Stir to combine.
8. 8Cover and refrigerate for at least 1 hour to 24 hours.
9. 9Preheat oven to 350°F.
10. 10Using a sharp knife and staring at the tail end, butterfly each shrimp.
11. 11Place each butterflied shrimp on prepared pan, pressing to flatten.
12. 12Form about 3 tablespoons crab mixture into an ball.
13. 13Place on top of shrimp, pressing the shrimp tail over the crab.
14. 14Repeat with remaining shrimp and crab mixture.
15. 15Bake 10 to 15 minutes.
16. 16OPTIONAL: Squeeze fresh lemon juice over cooked appetizer.
17. 17Serve immediately.