# Crab Cake Shotgun Shells

These Crab Cake Shotgun Shells are a delightful blend of rich crab filling, crispy bacon, and a zesty sauce, perfect for a flavorful appetizer or snack.

- Cuisine: American
- Category: Baked Goods
- Language: en

## 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

## Instructions

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

## Equipment

- large mixing bowl
- whisk
- cutting board
- knife
- grater
- piping bag
- baking sheet
- cooling rack
- grill
- small bowl

## Source

- Original video: https://youtu.be/I6mTHOG_lPc?si=aw-1LY4PcZq6X78n
- Recipe page: https://www.cliprecipe.com/recipe/7e7c3211-dab1-4be3-8444-cdab525be41a
- Extracted: 2025-08-23

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