Pescatarian

Crab cake stuffed shrimp

Name: Crab cake stuffed shrimp
Total time: 45 min
Yield: 24 servings
Ingredients: 10 Tbsps unsalted butter; 160 g onion; 149 g green bell pepper; 149 g red bell peppers; 120 ml white wine; 2 cloves garlic; 226.8 g crabmeat; 30 ritz crackers; 30 g panko; 0.5 tsps red pepper powder; 1 tsp old bay seasoning; 1 tsp salt; 1 tsp black pepper; 24 large prawn; 1 lemon

A delightful appetizer that combines the flavors of crab cakes and shrimp. Perfect for a seafood lover's dinner party or special occasion. Pescatarian-friendly and rich in essential vitamins and minerals.

Ingredients

unsalted butter

10 Tbsps

onion

160 g

green bell pepper

149 g

red bell peppers

149 g

white wine

120 ml

garlic

2 cloves

crabmeat

226.8 g

ritz crackers

panko

30 g

red pepper powder

0.5 tsps

old bay seasoning

1 tsp

salt

1 tsp

black pepper

1 tsp

prawn

24 large

lemon

Method

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.

Nutrition:

112 kcal

Carbs

7 g

Fat

6 g

Protein

4 g

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