Best 3 Crab Stuffed Bacon Wrapped Shrimp Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Seafood lovers, unite! Prepare to embark on a culinary journey that blends the succulent flavors of crab and shrimp, encased in a crispy bacon embrace. Get ready to tantalize your taste buds with our guide to the ultimate crab stuffed bacon wrapped shrimp recipe. Dive into a world of culinary delight as we unveil the secrets to creating this delectable dish, perfect for any occasion, be it a sophisticated dinner party or a casual get-together with friends and family.

Let's cook with our recipes!

CRAB-STUFFED BACON-WRAPPED SHRIMP



Crab-Stuffed Bacon-Wrapped Shrimp image

This riff on a steakhouse classic--shrimp cocktail--is over-the-top decadent. Folding steak sauce into the crab stuffing and brushing it on at the end gives it zip, balancing the seafood's richness.

Provided by Food Network Kitchen

Categories     appetizer

Time 30m

Yield 12 servings

Number Of Ingredients 10

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

Steps:

  • 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.

BACON WRAPPED CRAB STUFFED SHRIMP WITH LEMON BASIL CREAM



Bacon Wrapped Crab Stuffed Shrimp with Lemon Basil Cream image

Provided by Food Network

Categories     appetizer

Time 1h30m

Yield 4 servings

Number Of Ingredients 30

1 pound lump crabmeat, picked clean
1/2 butter crackers, crushed (recommended: Ritz)
3 scallions, tops and whites finely chopped
1/2 red bell pepper, finely chopped
1/4 cup mayonnaise
1 egg, beaten
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
1/2 lemon, juiced
1/4 teaspoon garlic powder
1 teaspoon table salt
Pinch cayenne pepper
16 large shrimp, peeled
16 slices bacon
2 lightly packed cups fresh basil
1 cup walnuts
1 cup freshly grated Parmesan
1 tablespoon minced fresh garlic
1 cup olive oil
1/4 cup fresh lemon juice
1 cup all-purpose flour
8 tablespoons butter
1 tablespoon olive oil
2 tablespoons butter
1 teaspoon minced onion
1 teaspoon minced fresh garlic
1/4 cup dry white wine
1 cup heavy cream
3 tablespoons pesto (see recipe above)
1 teaspoon roux (see recipe above)

Steps:

  • Preheat the oven for 350 degrees F.
  • To make the crab stuffing: Combine the crab, crackers, scallions, pepper, mayonnaise, egg, Worcestershire sauce, mustard, lemon, and garlic. Season the stuffing with salt and pepper and mix well. Set the stuffing aside.
  • Using a paring knife, slice the shrimp down the backs and remove and discard the 'veins'. Deepen the incisions if necessary, then spoon stuffing into each shrimp. Wrap each stuffed shrimp with bacon and arrange them in a large baking dish.
  • To make the pesto: pulse the basil, walnuts, cheese, and garlic together in a food processor (or grind in a mortar) then gradually incorporate the oil. Adjust the seasoning with lemon juice and set aside.
  • To make the roux: Heat the butter in a saucepan over medium heat. Add the flour, and cook, stirring, until the mixture, although still pale, looks dryer and no longer smells raw, about 5 minutes. Remove the roux from the heat.
  • Transfer the shrimp to the oven and roast until the bacon begins to render and brown, about 10 minutes. Flip the shrimp and roast on the second side until the shrimp are opaque, 5 to 10 minutes more.
  • Meanwhile, make the lemon basil cream: Heat the oil and butter in a small skillet over medium heat. Add the onions and garlic and cook, stirring frequently, until the mixture is fragrant and golden, about 7 minutes. Add the wine and simmer for 5 minutes then add the cream. Simmer until the sauce has reduced by half. Add the lemon juice and pesto, then whisk in the roux a tablespoon at a time (use just enough to thicken the sauce). Keep the sauce warm over very low heat.
  • Arrange the shrimp on 4 warm plates and serve with lemon basil cream sauce on the side.

BACON WRAPPED CRAB STUFFED SHRIMP RECIPE - (4.5/5)



Bacon Wrapped Crab Stuffed Shrimp Recipe - (4.5/5) image

Provided by รก-2179

Number Of Ingredients 15

Bacon Wrapped Crab Stuffed Shrimp:
1 pound lump crabmeat, picked clean
1/2 butter crackers, crushed (recommended: Ritz)
3 scallions, tops and whites finely chopped
1/2 red bell pepper, finely chopped
1/4 cup mayonnaise
1 egg, beaten
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
1/2 lemon, juiced
1/4 teaspoon garlic powder
1 teaspoon table salt
Pinch cayenne pepper
16 large shrimp, peeled
16 slices bacon

Steps:

  • Preheat the oven for 350 degrees F. To make the crab stuffing: Combine the crab, crackers, scallions, pepper, mayonnaise, egg, Worcestershire sauce, mustard, lemon, and garlic. Season the stuffing with salt and pepper and mix well. Set the stuffing aside. Using a paring knife, slice the shrimp down the backs and remove and discard the 'veins'. Deepen the incisions if necessary, then spoon stuffing into each shrimp. Wrap each stuffed shrimp with bacon and arrange them in a large baking dish. Transfer the shrimp to the oven and roast until the bacon begins to render and brown, about 10 minutes. Flip the shrimp and roast on the second side until the shrimp are opaque, 5 to 10 minutes more.

Tips:

  • For the best results, use large shrimp that are peeled and deveined. You can also use pre-cooked shrimp, but they will not be as flavorful.
  • To make the crab stuffing, use fresh lump crab meat. Avoid using canned crab meat, as it will not have the same flavor or texture.
  • Be careful not to overcook the shrimp. They should be cooked until they are just opaque, about 2-3 minutes per side.
  • If you are using wooden skewers, soak them in water for at least 30 minutes before using. This will help to prevent them from burning.
  • Serve the crab-stuffed bacon-wrapped shrimp with your favorite dipping sauce, such as cocktail sauce, tartar sauce, or remoulade.

Conclusion:

Crab-stuffed bacon-wrapped shrimp are a delicious and elegant appetizer that is perfect for any occasion. They are easy to make and can be prepared ahead of time, making them a great option for parties or potlucks. With their briny, sweet flavor and crispy, bacon-wrapped exterior, these shrimp are sure to be a hit with your guests.

Related Topics