Crab Cake Shotgun Shells

Serves 1
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Directions

  1. 1Crack 2 eggs into a large mixing bowl and whisk until combined.
  2. 2Add 1 cup of mayonnaise, a pinch of salt, 1/4 cup of Old Bay seasoning, and 2 tablespoons of hot sauce to the bowl.
  3. 3Add 2 tablespoons of Dijon mustard to the bowl.
  4. 4Finely chop 1/4 cup of fresh parsley and add it to the bowl.
  5. 5Zest one lemon and add it to the bowl.
  6. 6Squeeze the juice of one lemon into the bowl.
  7. 7Whisk all ingredients together until well combined and smooth.
  8. 8Add 16 ounces of lump crab meat, 8 ounces of cream cheese, and 8 ounces of panko bread crumbs to the mixture.
  9. 9Finely dice one red bell pepper and add it to the bowl.
  10. 10Mix all ingredients together until a cohesive crab cake mixture is formed.
  11. 11Transfer the crab cake mixture into a piping bag.
  12. 12Take 12 Manicotti pasta shells and carefully fill each one with the crab cake mixture using the piping bag.
  13. 13Wrap each filled Manicotti shell with a strip of bacon, ensuring the bacon covers the entire shell.
  14. 14Place the bacon-wrapped Manicotti shells on a wire rack set over a baking sheet.
  15. 15Refrigerate the tray of shells for at least 30 minutes to firm up the bacon and filling.
  16. 16Season the bacon-wrapped shells generously with 2 tablespoons of BBQ seasoning.
  17. 17Preheat your grill to 320 degrees Fahrenheit (160 Celsius).
  18. 18Place 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).
  19. 19While the shells are cooking, prepare the sauce by adding mayonnaise to a small bowl.
  20. 20Squeeze fresh lemon juice, add lemon zest, a dash of Old Bay seasoning, 1 tablespoon of olive oil, and finely chopped chives to the mayonnaise.
  21. 21Whisk the sauce ingredients until smooth and well combined.
  22. 22Once the bacon-wrapped shells are cooked, brush them generously with BBQ sauce.
  23. 23Return the shells to the grill for a few minutes to allow the BBQ sauce to caramelize.
  24. 24Remove the cooked and glazed shells from the grill.
  25. 25Serve 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
  • 2 eggs
  • 1 cup mayonnaise
  • 0.25 cup Old Bay seasoning
  • 2 tablespoons hot sauce
  • 1 pinch salt
  • 2 tablespoons Dijon mustard
  • 0.25 cup fresh parsley
  • 1 lemon zest
  • 0.25 cup lemon juice
  • 8 ounces cream cheese
  • 8 ounces panko bread crumbs
  • 1 red bell pepper
  • 12 Manicotti pasta shells
  • 1 pound bacon
  • 2 tablespoons BBQ seasoning
  • 1 cup BBQ sauce
  • 2 tablespoons chives
  • 1 tablespoon olive oil

Equipment

large mixing bowlwhiskcutting boardknifegraterpiping bagbaking sheetcooling rackgrillsmall bowl

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