# BBQ Crab Cake Shotgun Shells

This recipe combines the rich flavors of crab cakes with the smoky goodness of barbecue, all wrapped in bacon and served in manicotti shells.

- Servings: 14 servings
- Cuisine: American
- Category: Baked Goods
- Language: en

## 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

## Instructions

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

## Equipment

- Whisk
- Bowl
- Ziplock bag
- Baking sheet
- Wire rack
- Weber Searwood Smoker
- Basting 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.

## Source

- Original video: https://www.tiktok.com/t/ZP8B1XvcA/
- Recipe page: https://www.cliprecipe.com/recipe/0f231951-30dc-498c-9db2-76b98a446929
- Extracted: 2025-08-14

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt