Crab-stuffed shrimp with fire-roasted red pepper cream sauce

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Crab cakes


  • Mayonnaise – 4 Tbsp
  • Egg – 1
  • Lemon juice – 1 tsp
  • Old Bay Seasoning – 1 Tbsp
  • Fresh dill, chopped – 1 tsp
  • Lump crab meat – 1 pound
  • Panko – ½ cup
  • Pepper – ½ tsp
  • Salt – ½ tsp
  • 16/20 shrimp – 1 pound


  1. Gently mix together all ingredients, except shrimp, and form into 1 oz cakes.
  2. To prepare the shrimp, butterfly the bottom of the shrimp so it can sit flat, then place the crab cake on top of the shrimp and gently press the tail in, so it all holds together.
  3. Bake at 350 for 7-8 minutes until shrimp is firm and pink.


Red pepper cream sauce


  • Roasted red pepper – 4
  • Roasted garlic – 1 Tbsp
  • Red pepper flakes – ½ tsp
  • Lemon juice – 1 tsp
  • Capers – 1 Tbsp
  • Heavy cream – ¾ cup
  • Tomato paste – ¼ cup


  1. In a food processor, blend the red pepper, garlic, red pepper flakes, lemon juice and capers until smooth
  2. Then, pour the mixture through a chinois/strainer to remove all the pieces, creating a smooth sauce.
  3. Add the sauce to a small sauce pot and bring to a light simmer; whisk in the heavy cream and tomato paste and cook for 5 more minutes.
  4. Adjust seasoning with salt.

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