BBQ Crab Cake Shotgun Shells

Serves 14
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Directions

  1. 1In a bowl, add eggs and whisk them.
  2. 2Add mayonnaise, salt, Old Bay seasoning, hot sauce, Dijon mustard, chopped parsley, lemon zest and lemon juice to the bowl with the eggs.
  3. 3Whisk until well combined.
  4. 4Pour the mixture over the lump crab meat.
  5. 5Add cream cheese, panko bread crumbs, and diced red bell pepper to the crab mixture.
  6. 6Mix all the ingredients until well combined.
  7. 7Transfer the crab filling into a Ziploc bag to create a piping bag.
  8. 8Pipe the crab filling into the manicotti shells.
  9. 9Wrap each filled manicotti shell with a strip of bacon.
  10. 10Place the bacon-wrapped shells on a baking sheet with a wire rack and refrigerate overnight (or for a minimum of 4 hours).
  11. 11Apply your favorite BBQ rub generously to each bacon-wrapped shell.
  12. 12Place the shells on the Weber Searwood Smoker and smoke at 325 degrees Fahrenheit for approximately one hour.
  13. 13While the shells are smoking, prepare the Lemon Garlic Aioli: combine mayonnaise, minced garlic or garlic paste, lemon zest, lemon juice, paprika, Old Bay seasoning, avocado oil, chopped parsley, and water in a bowl.
  14. 14Whisk the aioli ingredients until smooth.
  15. 15After one hour of smoking, paint a lemon honey barbecue sauce over the shotgun shells and allow it to tack on for 15 minutes.
  16. 16Remove the shotgun shells from the smoker once they are golden brown and crispy.
  17. 17Serve the BBQ crab cake shotgun shells with a drizzle of lemon garlic aioli and chopped chives.

Ingredients

  • 1 lb Lump Crab Meat
  • 14 Manicotti Shells
  • 14 strips Bacon
  • 3 Eggs
  • 0.5 cup Mayonnaise
  • 2 tsp Salt
  • 3 tsp Old Bay Seasoning
  • 1 Tbsp Hot Sauce
  • 1 Tbsp Dijon Mustard
  • 0.25 cup Chopped Parsley
  • 1 Lemon
  • 1 Lemon Zest
  • 8 oz Cream Cheese
  • 0.25 cup Panko Bread Crumbs
  • 1 Red Bell Pepper
  • 4 Tbsp BBQ Rub
  • 0.5 cup BBQ Sauce
  • 0.5 cup Mayonnaise
  • 1 Tbsp Garlic Paste
  • 1 Lemon
  • 1 Lemon Zest
  • 2 tsp Paprika
  • 2 tsp Old Bay Seasoning
  • 2 Tbsp Avocado Oil
  • 2 Tbsp Chopped Parsley
  • 4 Tbsp Water
  • 2 Tbsp Chopped Chives

Equipment

WhiskBowlZiplock bagBaking sheetWire rackWeber Searwood SmokerBasting brush

Tips

  • Do not skip the overnight chilling step for the bacon-wrapped manicotti shells, as it softens the pasta.
  • Add more water to the Lemon Garlic Aioli if a thinner consistency is desired.
BBQ Crab Cake Shotgun Shells | Clip Recipe