Miz MerMullet Maid’s Bacon Wrapped Crab Stuffed Shrimp
with Peach Dipping Sauce
For Crab Stuffing:
1 lb crab meat
1 egg slightly beaten
1 tsp Worchestershire
pinch of cayenne pepper
1 tsp salt
1/2 cup bread crumbs
1/4 c mayonnaise
juice of 1/2 lemon
1/4 tsp garlic powder
1 tsp dried mustard
Mix all ingredients together to form crab stuffing.
For Shrimp Preparation:
1 pound extra-large or jumbo shrimp (about 24 shrimp), peeled, deveined, with tails on
12 slices bacon cut in half
Split shrimp down the bottom center to tail, being careful not to cut through. Stuff each shrimp with crabmeat mixture. Optional: Lay sweet red pepper strips lengthwise over the crab stuffing. Wrap shrimp in bacon and secure with a toothpick. Place on a baking pan and cook at 350 degrees, about 10 minutes. Flip the shrimp and roast on the second side 5 to 10 minutes more until bacon is crisp and shrimp are pink.
For the Peach Dipping Sauce:
1/2 cup peach preserves
1 Tbs. Dijon mustard
1 Tbs. apple cider vinegar
1/4 tsp. crushed red pepper flakes
Salt & pepper, to taste
Whisk all ingredients together to blend well.
This dish can be served as an appetizer with the dipping sauce on the side, or as a main course served over a bed of rice, drizzled with the peach dipping sauce and a squeeze of lemon juice.
Note: Seafood ingredients for the Good Morning segment provided by Mineral Springs Seafood, 1612 Coastal Hwy., Panacea, FL
Wild About Wakulla Week Consortium
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