Crab-Stuffed Bacon-Wrapped Shrimp
- Level: Easy
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 107
- Total Fat
- 9
- Saturated Fat
- 2
- Carbohydrates
- 3
- Dietary Fiber
- 0
- Sugar
- 1
- Protein
- 4
- Cholesterol
- 28
- Sodium
- 270
- Total: 30 min
- Active: 20 min
Ingredients
4 ounces jumbo lump crabmeat
1/4 cup panko breadcrumbs
3 tablespoons mayonnaise
1 tablespoon chopped fresh parsley
Zest and juice of 1 lemon, plus lemon wedges, for serving
1 clove garlic, finely grated
3 tablespoons steak sauce
Kosher salt
12 jumbo shrimp (U10s), shelled and deveined
6 strips bacon, cut in half crosswise
Directions
- Position an oven rack in the top of the oven and preheat the broiler to high.
- Add the crab, breadcrumbs, mayonnaise, parsley, lemon zest and juice, garlic, 2 tablespoons of the steak sauce and 1/2 teaspoon salt to a large bowl and stir until well combined.
- Cut a deep slit down the ridged back of each shrimp and open it up like a book. Put the shrimp on a baking sheet and press the tails down firmly so they lay flat. Top evenly with the crab mixture, then lay a piece of bacon across the crab mixture on each shrimp, tucking the ends under the shrimp and making sure they do not overlap.
- Broil until the bacon starts to crisp, about 10 minutes. Remove from the oven, brush with the remaining 1 tablespoon steak sauce and continue to broil until the bacon is dark golden and slightly charred in a few spots, about 2 minutes more depending on your broiler. Serve with lemon wedges.