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.
| Level: | Easy |
| Total: | 30 min |
| Active: | 20 min |
| Yield: | 12 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 107 |
| Total Fat | 9 g |
| Saturated Fat | 2 g |
| Carbohydrates | 3 g |
| Dietary Fiber | 0 g |
| Sugar | 1 g |
| Protein | 4 g |
| Cholesterol | 28 mg |
| Sodium | 270 mg |
Reviews
Bacon overpowers. Too much lemon.
Very good and keto friendly.
This is a good dish to serve with your family or a guest