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
Crab Cake Stuffed Shrimp
Caitlin This recipe is high on my list of favorites – not just because of taste, but that these look beautiful on a… Featured Crab Cakes, Seafood, Dinner, Quick and Easy Seafood Print This
Serves: 4
Prep Time:
Cooking Time:
Nutrition facts:
200 calories
20 grams fat
Rating: 5.0/5
( 1 voted )
Ingredients
- 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
Instructions
- 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!
Notes
* 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!
1 comment
What an awesome idea. I buy ground beef and chicken in 5lb bulk bags and have always divided it up ready to cook and stored in the freezer, but pre-cooking would save so much more time. Have you found that the cooked/reheated meat does or doesn’t absorb your spices as well? That would be my only concern, although I think you could avoid the bland meat scenario by putting some garlic, salt, pepper and some other “general” seasonings (parsley, minced onion) in there when you cook in the crock pot. I would think these are common enough to most things you do with the finished meat that you wouldn’t endanger the final dinner product.
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