Wild In The Kitchen: Crab Stuffed Shrimp
Crab-Stuffed Shrimp
The dish that caused the judging to go into overtime at the 2024 AWF Wildgame Cookoff was a crab-stuffed shrimp dish prepared by the Hog Heaven team of Hartselle. Jody Wynn said he used 9-12 count (number of shrimp per pound) white shrimp to prepare the dish.
1 pound blue crab claw meat
1 stalk celery, finely chopped
1-2 tablespoons mayonnaise
2 tablespoons breadcrumbs
1-2 teaspoons Heath Riles Cajun Creole Garlic Butter seasoning
2 pounds jumbo shrimp, peeled and deveined
1 pound bacon of choice, regular thickness
Serves 6
Wynn said he combined the first five ingredients to make the crab stuffing. He split the shrimp down the back and deveined each one before brining the shrimp in a solution of sea salt water with a dash of Heath Riles seasoning for 30 minutes. He removed the shrimp from the brine and patted it dry before adding a spoonful of crab dip and then wrapping the shrimp in a half piece of bacon.
“I popped them on a hot grill – I use charcoal – and let them cook only long enough to get the bacon done,” Wynn said.
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