Ok, a quick little post on a couple of favorites of mine, shrimp and crab! Love east coast Florida prawns Sanibel Island to be exact, very flavorful and very sweet! I love crab, blue crab, growing up in Maryland, just outside beautiful Charm City (Balmer hon!) So I’ve had my share of crab… steamed, broiled, softshell, imperial, stuffed battered fried…whatever!What better than to put these things together simply put Crab Stuffed Shrimp!
For the crab (make a crab cake)
- 1lb Fresh local jumbo lump crab meat; lightly picked without breaking up the lumps
- ½ Cup mayonnaise
- 1 Tablespoon Dijon mustard
- 1 Egg
- 1 ½ teaspoon Old Bay Seasoning
- The juice from ½ lemon
- ¼ teaspoon Worcestershire sauce
- Small amount Tobasco sauce
- 13 saltine crackers; finely ground
- 2 Tablespoons fresh parsley; finely chopped
- Salt and pepper
Mix all ingredients EXCEPT the crab and saltines in a bowl. In another bowl put crab meat. Add the mayonnaise mixture to the crab, gently fold 3-4 times to get the crab coated (Not too much!) Add the saltines and fold the mix 5-6 times. Everything will start to bind up. The goal here is to mix as much as you can without over mixing and breaking up the crab so good luck! Let the mix sit for a few minutes for the saltines to absorb the “wet” ingredients. Divide the mix into 5 crab cakes (roughly 4 ounce cakes)
For the shrimp
- 20 16-20 sized shrimp
- Peel, de-vein, & butterfly the shrimp, if you don’t know how, sorry… you should. Look it up then come back to this step.
- Lay shrimp out as shown (Make sure we put my picture near this step!)
- Put a crab cake on top and wrap the shrimp up the sides. You’ll see, it’s easy and the natural shape of the shrimp will help guide you.
- Drizzle about 1 teaspoon melted butter over each stuffed shrimp and bake at 305 degrees for about 12 minutes. Serve immediately!
Eric Doarnberger is the Executive Chef at Atlantic Shores Retirement Community