Crab Cake Stuffed Shrimp

Ingredients

• 10 tablespoons butter unsalted divided
• 1 cup onion chopped
• 1 cup bell pepper green chopped
• 1 cup bell pepper red chopped
• 0.5 cup wine dry white
• 2 cloves garlic minced
• 8 ounce crab meat 
• 30  round buttery crackers (like Ritz)
• 0.5 cup panko bread crumbs 
• 0.5 teaspoon ground pepper red
• 1 teaspoon old bay seasoning 
• 1 teaspoon salt 
• 1 teaspoon pepper black
• 24 large shrimp peeled (jumbo) (tails on)
• 1  optional: lemon 

Equipment

• bowl
• frying pan
• baking sheet
• baking paper
• oven
• knife

Directions

1. Line a baking sheet with parchment paper.
2. Heat 5 tablespoons butter until melted.
3. Add onion and saute until translucent.
4. Add bell pepper, remaining 5 tablespoons butter, wine and garlic.
5. Cook until tender (about 4 minutes).
6. In a large bowl, add crab meat, onion mixture, cracker crumbs, panko, red pepper, Old Bay, salt and pepper.
7. Stir to combine.
8. Cover and refrigerate for at least 1 hour to 24 hours.
9. Preheat oven to 350 degrees.
10. Using a sharp knife and staring at the tail end, butterfly each shrimp.
11. Place each butterflied shrimp on prepared pan, pressing to flatten.
12. Form about 3 tablespoons crab mixture into an ball.
13. Place on top of shrimp, pressing the shrimp tail over the crab.
14. Repeat with remaining shrimp and crab mixture.
15. Bake 10 to 15 minutes.
16. OPTIONAL: Squeeze fresh lemon juice over cooked appetizer.
17. Serve immediately.