4 Serves
1440 Mins
Line a baking sheet with parchment paper.
In a saucepan over medium heat, melt 5 tablespoons of butter. Add the onion and sauté until translucent.
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Vitamin E
2 mg / 15 mgVitamin K
10 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
8 µg / 2.4 µgFolate
115 µg / 400 µgCalcium
213 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
106 mg / 420 mgPhosphorus
490 mg / 1,250 mgPotassium
745 mg / 4,700 mgSodium
816 mg / 2,300 mgZinc
7 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
73 µg / 55 µgFiber
6 g / 28 gSugar
3 g / 50 gSaturated Fat
19 g / 20 gCholesterol
323 mg / 300 mgCaffeine
0 mgNet Carbs
31 gAlcohol
0 g
Stir in the bell pepper, the remaining 5 tablespoons of butter, wine, and garlic. Continue to cook until the vegetables are tender, approximately 4 minutes.
In a large mixing bowl, combine the crab meat, the cooked onion mixture, cracker crumbs, panko, red pepper, Old Bay seasoning, salt, and pepper. Mix thoroughly.
Cover the bowl and refrigerate the crab mixture for at least 1 hour to allow the flavors to meld.
Preheat your oven to 175°C. Using a sharp knife, butterfly each shrimp by slicing along the back, then press them flat.
Arrange the butterflied shrimp on the prepared baking sheet. Form the chilled crab mixture into small balls and place one on each shrimp, folding the tail over the top.
Bake for 10 to 15 minutes until the shrimp are opaque and the crab is heated through. Serve immediately with a squeeze of fresh lemon juice.
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