Crab Cake Stuffed BBQ Shrimp 

Ingredients for shrimp brine: 

3 C water 

1/2 C salt 

1 TBL black pepper 

1/2 C brown sugar 

3 bay leaves 

1 lb jumbo size shrimp (as large as you can find) 

Ingredients for crab cake stuffing: 

2 C lump crabmeat (or imitation crabmeat) 

1 egg, whisked 

1/4 C mayo 

1 1/2 C panko bread crumbs 

1 C finely diced carrots 

1 C finely diced celery 

2 cloves garlic, minced 

2 TBL butter  

1/4 C fresh parsley, chopped 

1 TBL fresh thyme, chopped 

2 tsp Old Bay seasoning 

Zest of 2 limes 

Salt and Pepper 

Old Bay Seasoning

Deiss PRO Lemon Zester

Panko Bread Crumbs

Instructions: 

1. Make brine for shrimp by boiling water in large pot on stove and adding salt, brown sugar, bay leaves and pepper.  Stir to combine and remove from heat. 

2. Add approximately 3 cups of ice to brine mixture to chill it. There should be ice remaining floating in the brine. 

3. Remove shells from the shrimp, but leave the tails intact.  Using a sharp knife butterfly the shrimp on the belly side and devein (unless this has already been done) 

4. Add the shrimp to the brine along with some additional ice to keep them cold 

5. Allow shrimp to soak in the chilled brine for approximately 20 – 25 minutes.  Then drain the shrimp and pat them dry with paper towels.  Discard the brine. 

6. While shrimp are brining, begin the crab cake stuffing on the stovetop.  Using a large skillet over medium heat, cook the carrots, celery, onion, and garlic in the butter until fragrant and tender, approximately 5 minutes.  Then remove from heat to allow to cool. 

7. Once the veggies have completely cooled, transfer them into a mixing bowl and add the mayo, Old Bay seasoning, bread crumbs, parsley, thyme, lime zest, the whisked egg, crabmeat, and salt & pepper.  Stir well to combine. 

8. Time to stuff the shrimp!  Spray a baking sheet with non-stick oil.  Place the shrimp spaced 2 inches apart on the baking sheet, butterflied side and tail up! 

9. Spoon about 1/3 C of the stuffing into your hands and shape into a ball best you can.  Place the crab cake into the shrimp making sure the tail goes up and over the top.  Repeat the process to stuff all the shrimp. (Note: if crabcake is not sticking together to your liking you can add a bit more mayo) 

10. Place the stuffed shrimp into the smoker/oven and bake for approximately 12 minutes or until the shrimp are cooked through and opaque. 

11. Remove from smoker and plate!  Garnish with chopped parley or chives and serve warm.  Impress your guests with this simple dish!  Yummm