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Crab Cake Stuffed Shrimp
Details
- Serving Size: 24
- Weight Watchers: 3 Points
Cuisine
- antipasti
- starter
- snack
- appetizer
- antipasto
- hor d'oeuvre
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
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).
Cover and refrigerate for at least 1 hour to 24 hours.
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.
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