YOUR RESOURCE FOR EVERYTHING YODER SMOKERS
I’ve been making this dish for decades. It was one of those dishes we had for a special occasion. It’s such an easy recipe to make, and you’ll fall in love with it after just taking a single bite! Throughout the years, I’ve made it in the oven, our pizza ovens, smokers, and air fryers, and honestly, smoking is my favorite of all of those cooking methods. Whatever method you choose to make, you’ll love how easy and delicious they are!
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Recipe from thekitchenwhisperer.net
Learn more about the YS640S Pellet Grill: https://www.yodersmokers.com
INGREDIENTS
- 1 pound shrimp, peeled and deveined
- 1 pound jumbo lump crab
- 17 saltine crackers, crushed
- 1 teaspoon old bay
- 1/2 cup mayo
- 1 large egg
- 1 teaspoon lemon juice
- 1/2 cup grated parmesan cheese
- 3 green onions, minced
- 1 Tablespoon butter, unsalted and softened
- 4 Tablespoons butter, unsalted and melted
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- 1 small shallot, minced
INSTRUCTIONS
- Preheat the Yoder Smokers YS640S to 250F.
- Take the 1 Tablespoon of softened butter and coat the bottom of a heat-safe baking dish.
- Butterfly the shrimp. Using a paring knife, starting at the end of the shrimp, make an incision down the length of the shrimp, but do not go through. You want to go through about three-quarters of the way. Open the shrimp like a book and set aside. Repeat for all of the shrimp.
- Make the Crab Mixture. To a bowl, add the crab, saltines, old bay, mayo, egg, lemon juice, and Parmesan cheese. Gently mix to combine, doing your best not to break up the crab lumps. Add in the green onions and mix gently to incorporate.
- Stuff the shrimp. Take 1 Tablespoon of the crab mixture and form it into a patty. Add the butterflied shrimp on top and then place another tablespoon of the crab mixture on top. Gently mold the crab mixture around the shrimp. *Alternatively, just top the shrimp with 1 tablespoon of the mixture and mound it on top. Place the shrimp onto the prepared dish. Repeat until all of the shrimp have been stuffed.
- In a bowl, mix together the 4 tablespoons of melted butter, minced shallot, parsley, and garlic powder. Drizzle over the prepared shrimp.
- Place the pan in the smoker and smoke for 25-35 minutes, or until the shrimp turns pink and the crab mixture starts to turn golden brown.
- Remove from the smoker and serve with your favorite cocktail or garlic butter sauce. Store any leftovers in an airtight container in the fridge for up to 3 days.
I’ve been making this dish for decades. It was one of those dishes we had for a special occasion. It’s such an easy recipe to make, and you’ll fall in love with it after just taking a single bite! Throughout the years, I’ve made it in the oven, our pizza ovens, smokers, and air fryers, and honestly, smoking is my favorite of all of those cooking methods. Whatever method you choose to make, you’ll love how easy and delicious they are!
—
Recipe from thekitchenwhisperer.net
Learn more about the YS640S Pellet Grill: https://www.yodersmokers.com
INGREDIENTS
- 1 pound shrimp, peeled and deveined
- 1 pound jumbo lump crab
- 17 saltine crackers, crushed
- 1 teaspoon old bay
- 1/2 cup mayo
- 1 large egg
- 1 teaspoon lemon juice
- 1/2 cup grated parmesan cheese
- 3 green onions, minced
- 1 Tablespoon butter, unsalted and softened
- 4 Tablespoons butter, unsalted and melted
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- 1 small shallot, minced
INSTRUCTIONS
- Preheat the Yoder Smokers YS640S to 250F.
- Take the 1 Tablespoon of softened butter and coat the bottom of a heat-safe baking dish.
- Butterfly the shrimp. Using a paring knife, starting at the end of the shrimp, make an incision down the length of the shrimp, but do not go through. You want to go through about three-quarters of the way. Open the shrimp like a book and set aside. Repeat for all of the shrimp.
- Make the Crab Mixture. To a bowl, add the crab, saltines, old bay, mayo, egg, lemon juice, and Parmesan cheese. Gently mix to combine, doing your best not to break up the crab lumps. Add in the green onions and mix gently to incorporate.
- Stuff the shrimp. Take 1 Tablespoon of the crab mixture and form it into a patty. Add the butterflied shrimp on top and then place another tablespoon of the crab mixture on top. Gently mold the crab mixture around the shrimp. *Alternatively, just top the shrimp with 1 tablespoon of the mixture and mound it on top. Place the shrimp onto the prepared dish. Repeat until all of the shrimp have been stuffed.
- In a bowl, mix together the 4 tablespoons of melted butter, minced shallot, parsley, and garlic powder. Drizzle over the prepared shrimp.
- Place the pan in the smoker and smoke for 25-35 minutes, or until the shrimp turns pink and the crab mixture starts to turn golden brown.
- Remove from the smoker and serve with your favorite cocktail or garlic butter sauce. Store any leftovers in an airtight container in the fridge for up to 3 days.
