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August 2, 2011
Crab-Stuffed Shrimp
Crowd-Pleasing Seafood
Prep time:
35 minutesbaking time:
20 to 30 minutes“Grandma liked this recipe because she could serve it as a main course or as an appetizer.”
Ingredients
Serves 6
- 1 pound crabmeat, drained
- 45 saltine crackers, crushed
- 1/2 cup each cream cheese and mayonnaise
- 4 tablespoons butter, melted
- 2 tablespoons prepared yellow mustard
- 1 tablespoon each hoisin sauce and chopped sun-dried tomatoes
- 1 large egg, beaten
- 1 teaspoon Worcestershire sauce
- 1/8 teaspoon hot pepper sauce
- 24 to 32 jumbo shrimp, peeled, deveined
- 12 to 16 slices bacon
Directions
1
Preheat the oven to 400°F.
2
Combine crabmeat, crackers, cream cheese, mayonnaise, butter, mustard, hoisin sauce, tomatoes, egg, Worchester sauce and hot pepper sauce in a large bowl and mix well.
3
Place 2 shrimp in each bacon slice. Top with 3 tablespoonfuls of crabmeat mixture.
4
Fold over ends of each bacon slice to enclose the crabmeat mixture. Secure with a toothpick. Arrange in a 13 x 9 inch baking dish.
5
Bake until the shrimp turn pink on the outside and opaque on the inside, 20 to 30 minutes. Broil until bacon is browned, about 1 minute.
6
VARIATION: Substitute chili sauce for the cream cheese and hoisin sauce.
Variations(0)
Reviews(0)
Grandma's Secret Trick
Grandma's Secret Trick
Crabmeat and mayonnaise were the base of one of Grandma's best party appetizers: She combined the crabmeat, mayonnaise, cream cheese, hoisin and sun-dried tomatoes in a bowl. Then she spooned the mixture onto bread rounds or sliced French bread and baked the appetizers at 375°F until the mixture was puffed and golden.
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