45 min.
Preparation time
Gaps: no
Total: 45 min.
Servings
Serve: 24 persons
Weight Per Serving: 60g
Price Per Serving: 0.63$
94kcal
Nutrition
Calories: 94kcal
Protein: 19.6%
Fat: 57.19%
Carbs: 23.21%
Ingredients
- 10 tablespoonsbutterunsalted divided
- 1 cuponionchopped
- 1 cupbell peppergreen chopped
- 1 cupbell pepperred chopped
- 0.5 cupwinedry white
- 2 clovesgarlicminced
- 8 ouncecrab meat
- 30 round buttery crackers(like Ritz)
- 0.5 cuppanko bread crumbs
- 0.5 teaspoonground pepperred
- 1 teaspoonold bay seasoning
- 1 teaspoonsalt
- 1 teaspoonpepperblack
- 24 largeshrimppeeled (jumbo) (tails on)
- 1 optional: lemon
Equipment
- bowl
- frying pan
- baking sheet
- baking paper
- oven
- knife
Directions
- 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 Facts
Properties
Nutrition Score
4.7069565217391%
Flavonoids
Taste
Nutrients percent of daily need