Crab Cake Shotgun Shells
Serves 1
Directions
- 1Crack 2 eggs into a large mixing bowl and whisk until combined.
- 2Crack 2 eggs into a large mixing bowl and whisk until combined.
- 3Crack 2 eggs into a large mixing bowl and whisk until combined.
- 4Add 1 cup of mayonnaise, a pinch of salt, 1/4 cup of Old Bay seasoning, and 2 tablespoons of hot sauce to the bowl.
- 5Add 1 cup of mayonnaise, a pinch of salt, 1/4 cup of Old Bay seasoning, and 2 tablespoons of hot sauce to the bowl.
- 6Add 1 cup of mayonnaise, a pinch of salt, 1/4 cup of Old Bay seasoning, and 2 tablespoons of hot sauce to the bowl.
- 7Add 2 tablespoons of Dijon mustard to the bowl.
- 8Add 2 tablespoons of Dijon mustard to the bowl.
- 9Add 2 tablespoons of Dijon mustard to the bowl.
- 10Finely chop 1/4 cup of fresh parsley and add it to the bowl.
- 11Finely chop 1/4 cup of fresh parsley and add it to the bowl.
- 12Finely chop 1/4 cup of fresh parsley and add it to the bowl.
- 13Zest one lemon and add it to the bowl.
- 14Zest one lemon and add it to the bowl.
- 15Zest one lemon and add it to the bowl.
- 16Squeeze the juice of one lemon into the bowl.
- 17Squeeze the juice of one lemon into the bowl.
- 18Squeeze the juice of one lemon into the bowl.
- 19Whisk all ingredients together until well combined and smooth.
- 20Whisk all ingredients together until well combined and smooth.
- 21Whisk all ingredients together until well combined and smooth.
- 22Add 16 ounces of lump crab meat, 8 ounces of cream cheese, and 8 ounces of panko bread crumbs to the mixture.
- 23Add 16 ounces of lump crab meat, 8 ounces of cream cheese, and 8 ounces of panko bread crumbs to the mixture.
- 24Add 16 ounces of lump crab meat, 8 ounces of cream cheese, and 8 ounces of panko bread crumbs to the mixture.
- 25Finely dice one red bell pepper and add it to the bowl.
- 26Finely dice one red bell pepper and add it to the bowl.
- 27Finely dice one red bell pepper and add it to the bowl.
- 28Mix all ingredients together until a cohesive crab cake mixture is formed.
- 29Mix all ingredients together until a cohesive crab cake mixture is formed.
- 30Mix all ingredients together until a cohesive crab cake mixture is formed.
- 31Transfer the crab cake mixture into a piping bag.
- 32Transfer the crab cake mixture into a piping bag.
- 33Transfer the crab cake mixture into a piping bag.
- 34Take 12 Manicotti pasta shells and carefully fill each one with the crab cake mixture using the piping bag.
- 35Take 12 Manicotti pasta shells and carefully fill each one with the crab cake mixture using the piping bag.
- 36Take 12 Manicotti pasta shells and carefully fill each one with the crab cake mixture using the piping bag.
- 37Wrap each filled Manicotti shell with a strip of bacon, ensuring the bacon covers the entire shell.
- 38Wrap each filled Manicotti shell with a strip of bacon, ensuring the bacon covers the entire shell.
- 39Wrap each filled Manicotti shell with a strip of bacon, ensuring the bacon covers the entire shell.
- 40Place the bacon-wrapped Manicotti shells on a wire rack set over a baking sheet.
- 41Place the bacon-wrapped Manicotti shells on a wire rack set over a baking sheet.
- 42Place the bacon-wrapped Manicotti shells on a wire rack set over a baking sheet.
- 43Refrigerate the tray of shells for at least 30 minutes to firm up the bacon and filling.
- 44Refrigerate the tray of shells for at least 30 minutes to firm up the bacon and filling.
- 45Refrigerate the tray of shells for at least 30 minutes to firm up the bacon and filling.
- 46Season the bacon-wrapped shells generously with 2 tablespoons of BBQ seasoning.
- 47Season the bacon-wrapped shells generously with 2 tablespoons of BBQ seasoning.
- 48Season the bacon-wrapped shells generously with 2 tablespoons of BBQ seasoning.
- 49Preheat your grill to 320 degrees Fahrenheit (160 Celsius).
- 50Preheat your grill to 320 degrees Fahrenheit (160 Celsius).
- 51Preheat your grill to 320 degrees Fahrenheit (160 Celsius).
- 52Place the tray of seasoned shells on the preheated grill and cook until the bacon is crispy and the internal temperature reaches 165 degrees Fahrenheit (74 Celsius).
- 53Place the tray of seasoned shells on the preheated grill and cook until the bacon is crispy and the internal temperature reaches 165 degrees Fahrenheit (74 Celsius).
- 54Place the tray of seasoned shells on the preheated grill and cook until the bacon is crispy and the internal temperature reaches 165 degrees Fahrenheit (74 Celsius).
- 55While the shells are cooking, prepare the sauce by adding mayonnaise to a small bowl.
- 56While the shells are cooking, prepare the sauce by adding mayonnaise to a small bowl.
- 57While the shells are cooking, prepare the sauce by adding mayonnaise to a small bowl.
- 58Squeeze fresh lemon juice, add lemon zest, a dash of Old Bay seasoning, 1 tablespoon of olive oil, and finely chopped chives to the mayonnaise.
- 59Squeeze fresh lemon juice, add lemon zest, a dash of Old Bay seasoning, 1 tablespoon of olive oil, and finely chopped chives to the mayonnaise.
- 60Squeeze fresh lemon juice, add lemon zest, a dash of Old Bay seasoning, 1 tablespoon of olive oil, and finely chopped chives to the mayonnaise.
- 61Whisk the sauce ingredients until smooth and well combined.
- 62Whisk the sauce ingredients until smooth and well combined.
- 63Whisk the sauce ingredients until smooth and well combined.
- 64Once the bacon-wrapped shells are cooked, brush them generously with BBQ sauce.
- 65Once the bacon-wrapped shells are cooked, brush them generously with BBQ sauce.
- 66Once the bacon-wrapped shells are cooked, brush them generously with BBQ sauce.
- 67Return the shells to the grill for a few minutes to allow the BBQ sauce to caramelize.
- 68Return the shells to the grill for a few minutes to allow the BBQ sauce to caramelize.
- 69Return the shells to the grill for a few minutes to allow the BBQ sauce to caramelize.
- 70Remove the cooked and glazed shells from the grill.
- 71Remove the cooked and glazed shells from the grill.
- 72Remove the cooked and glazed shells from the grill.
- 73Serve the crab cake shotgun shells, drizzled with the prepared zesty sauce and garnished with fresh chives and lemon wedges.
- 74Serve the crab cake shotgun shells, drizzled with the prepared zesty sauce and garnished with fresh chives and lemon wedges.
- 75Serve the crab cake shotgun shells, drizzled with the prepared zesty sauce and garnished with fresh chives and lemon wedges.
Ingredients
- 16 ounces lump crab meat
- 16 ounces lump crab meat
- 16 ounces lump crab meat
- 2 eggs
- 2 eggs
- 2 eggs
- 1 cup mayonnaise
- 1 cup mayonnaise
- 1 cup mayonnaise
- 0.25 cup Old Bay seasoning
- 0.25 cup Old Bay seasoning
- 0.25 cup Old Bay seasoning
- 2 tablespoons hot sauce
- 2 tablespoons hot sauce
- 2 tablespoons hot sauce
- 1 pinch salt
- 1 pinch salt
- 1 pinch salt
- 2 tablespoons Dijon mustard
- 2 tablespoons Dijon mustard
- 2 tablespoons Dijon mustard
- 0.25 cup fresh parsley
- 0.25 cup fresh parsley
- 0.25 cup fresh parsley
- 1 lemon zest
- 1 lemon zest
- 1 lemon zest
- 0.25 cup lemon juice
- 0.25 cup lemon juice
- 0.25 cup lemon juice
- 8 ounces cream cheese
- 8 ounces cream cheese
- 8 ounces cream cheese
- 8 ounces panko bread crumbs
- 8 ounces panko bread crumbs
- 8 ounces panko bread crumbs
- 1 red bell pepper
- 1 red bell pepper
- 1 red bell pepper
- 12 Manicotti pasta shells
- 12 Manicotti pasta shells
- 12 Manicotti pasta shells
- 1 pound bacon
- 1 pound bacon
- 1 pound bacon
- 2 tablespoons BBQ seasoning
- 2 tablespoons BBQ seasoning
- 2 tablespoons BBQ seasoning
- 1 cup BBQ sauce
- 1 cup BBQ sauce
- 1 cup BBQ sauce
- 2 tablespoons chives
- 2 tablespoons chives
- 2 tablespoons chives
- 1 tablespoon olive oil
- 1 tablespoon olive oil
- 1 tablespoon olive oil
Equipment
large mixing bowlwhiskcutting boardknifegraterpiping bagbaking sheetcooling rackgrillsmall bowl