Sign In Chef

OR

No account yet? Sign up.

Forgot your password?

×

Our Disclaimer (The serious stuff)

By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.

Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)

×

Crab Cake Stuffed Shrimp

 
One serving costs about $0.55

$0.55 per serving

6 people like this recipe

6 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

24 pescetarian,pescatarian antipasti,starter,snack,appetizer,antipasto,hor d'oeuvre
spoonacular Score:16%

Spoonacular Score: 16%

 

Crab Cake Stuffed Shrimp requires about approximately 45 minutes from start to finish. This recipe makes 24 servings with 91 calories, 4g of protein, and 6g of fat each. For 55 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. This recipe from Foodista has 6 fans. It is a good option if you're following a pescatarian diet. It works well as a hor d'oeuvre. A mixture of round buttery crackers, ground pepper, garlic, and a handful of other ingredients are all it takes to make this recipe so flavorful. Taking all factors into account, this recipe earns a spoonacular score of 15%, which is not so excellent. Crab Stuffed Shrimp, Crab Stuffed Shrimp, and Crab & Shrimp Stuffed Sole are very similar to this recipe.

Shrimp on the menu? Try pairing with Pinot Grigio, Riesling, and Sauvignon Blanc. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. The Proverb Pinot Grigio Wine with a 5 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.

Proverb Pinot Grigio Wine

Luminous pear and apple notes animated with aromas of lime and lemon.

» Get this wine on Amazon.com

Ingredients

Servings:
10 Tbsps
10 Tbsps unsalted butter
unsalted butter
1 cup
1 cup onion
onion
1 cup
1 cup green bell pepper
green bell pepper
1 cup
1 cup red bell pepper
red bell pepper
0.5 cups
0.5 cups dry white wine
dry white wine
2 cloves
2 cloves garlic
garlic
8 oz
8 oz crab meat
crab meat
30
30  buttery round crackers
buttery round crackers
0.5 cups
0.5 cups panko bread crumbs
panko bread crumbs
0.5 tsps
0.5 tsps red ground pepper
red ground pepper
1 tsp
1 tsp old bay seasoning
old bay seasoning
1 tsp
1 tsp salt
salt
1 tsp
1 tsp black ground pepper
black ground pepper
24 large
24 large shrimp
shrimp
1
1  lemon
lemon
10 Tbsps unsalted butter
10 Tbsps
unsalted butter
1 cup onion
1 cup
onion
1 cup green bell pepper
1 cup
green bell pepper
1 cup red bell pepper
1 cup
red bell pepper
0.5 cups dry white wine
0.5 cups
dry white wine
2 cloves garlic
2 cloves
garlic
8 oz crab meat
8 oz
crab meat
30  buttery round crackers
30
buttery round crackers
0.5 cups panko bread crumbs
0.5 cups
panko bread crumbs
0.5 tsps red ground pepper
0.5 tsps
red ground pepper
1 tsp old bay seasoning
1 tsp
old bay seasoning
1 tsp salt
1 tsp
salt
1 tsp black ground pepper
1 tsp
black ground pepper
24 large shrimp
24 large
shrimp
1  lemon
1
lemon

Equipment

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


Instructions

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.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.55
Ingredient
10 tablespoons unsalted butter
1 cup onion
1 cup green bell pepper
1 cup red bell pepper
½ cups dry white wine
2 cloves garlic
8 ounces crab meat
30 buttery round crackers
½ cups panko bread crumbs
½ teaspoons red ground pepper
1 teaspoon old bay seasoning
1 teaspoon black ground pepper
24 larges shrimp
1 lemon
Price
$1.20
$0.35
$0.46
$0.75
$1.63
$0.13
$3.89
$0.93
$0.29
$0.03
$0.05
$0.06
$2.88
$0.50
$13.15

Tips

Health Tips

  • If you are cooking with wine, be aware that the amount of alcohol that evaporates could be much less than you think. In fact, researchers found that anywhere between 4 and 49 percent of the alcohol in a dish might remain depending on the cooking method, length of cooking, etc. If you're concerned about the amount of alcohol you're consuming, keep an eye on how much wine is going into your dish!

  • If you're following a gluten-free diet, be sure to find a brand of gluten-free panko.

  • If you're following a gluten-free diet, make sure your crackers (and all other ingredients) is truly gluten free.

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • When buying wine for cooking, it is certainly not a bad idea to buy a wine you would enjoy drinking (some wine for the dish, some wine for the chef?) But if your favorite wines cost a small fortune, save them for drinking and purchase a cheaper?though still good quality!?wine for cooking. Just don't buy "cooking wine" with added salt, food coloring, etc.

  • The average fresh lemon contains between 2 to 3 tablespoons of lemon juice (just in case you are substituting bottled lemon juice).

  • get more cooking tips

Green Tips

  • Bell peppers are unfortunately on the "dirty dozen" list compiled by the Environmental Working Group (EWG). You might want to buy them organic when you can.

Disclaimer

Nutritional Information

Quickview
91 Calories
3g Protein
5g Total Fat
5g Carbs
1% Health Score
Limit These
Calories
91
5%

Fat
5g
9%

  Saturated Fat
3g
20%

Carbohydrates
5g
2%

  Sugar
1g
1%

Cholesterol
31mg
11%

Sodium
266mg
12%

Alcohol
0.52g
3%

Get Enough Of These
Protein
3g
7%

Vitamin C
16mg
20%

Vitamin B12
0.91µg
15%

Selenium
6µg
10%

Vitamin A
369IU
7%

Copper
0.12mg
6%

Manganese
0.12mg
6%

Phosphorus
53mg
5%

Zinc
0.78mg
5%

Vitamin K
4µg
4%

Folate
14µg
4%

Vitamin B6
0.07mg
3%

Iron
0.56mg
3%

Vitamin E
0.47mg
3%

Vitamin B1
0.05mg
3%

Calcium
28mg
3%

Magnesium
11mg
3%

Fiber
0.66g
3%

Vitamin B3
0.52mg
3%

Potassium
79mg
2%

Vitamin B2
0.03mg
2%

Vitamin B5
0.12mg
1%

covered percent of daily need

Related Recipes