Hello, hello!
We’ve made it to midweek and I sure do have a snack or side dish for you!
One of my very favorite combinations are shrimp and crab. I basically will love any recipe that includes the two. This recipe is taken from my favorite cookbook series “Skinny Taste”.
what you do:
Preheat oven to 350 degrees
Butterfly the shrimp by cutting a slit down the back of the shrimp. Flatten with knife.
In a bowl combine panko, lemon juice, mayo, mustard, whole egg, egg white, parsley, Old Bay, paprika, and pepper to taste.
Stir well and fold in the crabmeat, don’t overmix. Place one tablespoon of the crab mixture on each shrimp. Top each with melted butter.
Bake on the center rack for about 8 minutes. Then broil for about 2 minutes for extra crisp. Serve with lemon wedges.
Upon further reflection on this recipe I think I would exclude the mustard. For me I think it just added an odd flavor that I personally wasn’t a fan of. Other than that it was like a little crab cake on top of shrimp. Yum.
