Crab Topped Shrimp

Source

Author: Bob and Robin Young

Source: Adapted from BHG "Appetizers" Magazine

Web Page: http://www.rockinrs.com, http://boisefoodieguild.blogspot.com, Facebook - Here's What's Cookin!

Degree of Difficulty

Degree of Difficulty: Easy

Oven Temperature: 425°F

Servings

Yield: 16 appetizers

Ingredients

16

lg

Shrimp, in shells

1

oz

Cream Cheese, softened

2

T

Mayonnaise, light

1

t

Dijon mustard

1/8

t

Sea Salt

6½

oz

Lump Crab meat, picked and shells removed. Blue crab works best, but Dungeness can be substituted

2

T

Green Onion, finely chopped

1

T

Roasted Red Sweet Pepper, finely chopped

1

Pre-heat oven to 425°F. Line a 15x10x1 Inch baking pan with foil. Set aside.

2

Thaw shrimp if frozen. Peel and devein leaving tails on. Rinse and pat dry with paper towel.

3

In a medium bowl, beat cream cheese with an electric mixer on medium speed until smooth. Beat in mayonnaise, mustard and salt. Fold in crab meat, green onion and roasted red pepper until combined.

4

Butterfly the shrimp - rounded side almost through - and lay flat. Open the shrimp and lay cut side down on the prepared pan. Divide the crab meat mixture among the shrimp, shaping the mixture into a small mound. Bring the tails up to the crab mixture.

5

Bake 10 minutes or until the shrimp are opaque. Serve warm.

Cooking Times

Preparation Time: 30 minutes

Cooking Time: 10 minutes