Crab Cake Stuffed Shrimp
1 – 12 oz bag shrimp, thawed, shell removed leaving tail intact. Our fish monger recommends using 16/20 to U15 shrimp for this recipe
2 each ready to cook signature crab cakes, salmon or shrimp burgers
Seagold Garlic butter
Extra virgin olive oil
1-2 Tbsp White wine
Kosher salt and black pepper to taste
Preheat oven to 425F. Prepare baking pan by coating with olive oil. Butterfly the shrimp, taking care not to cut all the way through. Lightly season shrimp with salt and pepper to taste. Count your shrimp and divide the crab cakes or burgers into the same number of portions and top each shrimp with a portion of the stuffing, curving the tail over top as shown and arrange in your baking pan. Generously dot the top of the shrimp with the garlic butter, drizzle with the wine and bake at 425F for 15-20 mins until cooked through.