When I think of beautiful memories of time spent by the sea, all the great seaside restaurants we have visited come to mind. This recipe combines all my favorites, succulent shrimp, sweet crab meat, and of course Philadelphia Cream Cheese.
• Servings: 8
• 1 pound(s) of lump crab meat
• 2 pound(s) of extra large peeled, deveined with tail on raw shrimp
• 3 green onions
• 1/2 cup(s) of diced red pepper
• 1/3 cup(s) of Kraft mayonnaise
• 1 egg
• 20 round buttery crackers (I used Ritz)
• 1 cup(s) of Kraft shredded cheese
• 2 tbsp. of honey mustard
• 2 tbsp. of Worcestershire sauce
• 2 tsp. of Old Bay seasoning
• 1 stick of butter
• 1 cup(s) of panko crumbs
• 1 crushed clove of garlic
• 8 ounce(s) of Philadelphia Cream Cheese- regular or 1/3 less fat variety
• 7 ounce(s) of canned, diced green chilies
• 1 lime, zest and fresh squeezed juice
• 1/2 cup(s) of milk
• salt to taste
• 1/2 cup(s) of fresh chopped parsley
Steps
1. In a large mixing bowl, add lump crab meat. Make sure to check for any shells or cartilage.
2. Finely dice green onion and red pepper. Add to crab.
3. Beat egg and add to crab along with mayo.
4. Crush crackers with rolling pin, and add to crab mixture.
5. Now add honey mustard, Worcestershire sauce, and Old Bay seasoning. Carefully fold ingredients together, trying not to break up crab meat.
6. With a sharp knife, make a slit in shrimp along back side, being careful not to cut all the way through. Fold open shrimp, and lay on greased baking sheet lined with foil.
7. Melt butter on stove, along with one clove of crushed garlic. Pour in panko crumbs, stir to coat crumbs with butter.
8. To stuff shrimp, divide crab meat mixture between prepared shrimp. Top with buttered panko crumbs.
9. Place in preheated 400 degree oven, bake for 20 minutes, or until shrimp is pink, and crumb topping is golden.
10. While shrimp are baking, it is time to make your sauce. In a saucepan over medium heat, combine cream cheese, milk, chilies and lime juice and zest. Stir until cheese is melted, and sauce is fragrant and creamy.
11. Sample your sauce, add salt if needed.
12. To serve shrimp, place a puddle of sauce in middle of plate. Place shrimp on top of sauce.
13. Sprinkle with fresh chopped parsley to add some fresh flavor.