This recipe is high on my list of favorites – not just because of taste, but that these look beautiful on a plate! Being on the coast definitely has its perks, one being quick and easy access to fresh seafood.
Pairing Suggestions | Orzo, Plantain Rice, Roasted Vegetables
- 12 - 16 Large Shrimp | Raw, Peeled, Tails On
- 4 tbsp. Miyokos Butter
- 1/2 cup Red Onion, chopped
- 1/2 cup Red Bell Pepper, chopped
- 1/2 cup Green Bell Pepper, chopped
- 4 Garlic Cloves, minced
- 1/4 cup White Wine
- 1/4 cup Almond Meal*
- 1/4 cup Almond Flour*
- 8 - 10 oz. Lump Crab Meat**
- 1 tsp. Galena Garlic Fisherman's Wharf Seasoning
- Maldon's Sea Salt, To Taste
- Fresh Lemon Slices | For Garnish
- In a large pan, melt butter.
- Add onion and sauté for 3 - 4 minutes
- Add red and green bell pepper, white wine and minced garlic. Cook for 4 - 6 minutes, until the peppers are tender.
- In a large mixing bowl, combine crab meat, pepper mixture, almond meal/flour, Fisherman's Wharf seasoning and sea salt. Mix, cover and refrigerate for at least 1 hour. Note: you can refrigerate for up to 24 hours in case you want to make in advance!
- When you're ready to cook, preheat oven to 350 degrees.
- Line a baking sheet with parchment paper.
- Using a paring knife, butterfly each shrimp so that it can sit upright on the baking sheet. Arrange them on the parchment paper at least a few inches apart.
- Form 1 - 1 1/2 inch balls of the crab mixture and "stuff" the shrimp, placing the tail on top of the crab cake.
- Bake for 15 minutes, or until golden brown.
- Serve immediately!
* You can use a combination of the two, or 1/2 cup of one or the other. ** Make sure to purchase lump crab meat, and not claw meat!