Crab Cake Stuffed Shrimp
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
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.