There’s bacon-wrapped prawns, there’s crab-stuffed prawns, but why should we be forced to choose? Rise up, prawn lovers! Gather and claim your victory with these Bacon-Wrapped Crab-Stuffed Prawns… They’re waiting for you.
12 large prawns, raw and shelled (I use the 21-25/pound size)
8 oz wild caught crab meat
6 slices thick bacon (free from nitrates, sugars, gluten, etc.)
2 cloves garlic, minced
1/4 cup thinly sliced scallions
1 TBSP fresh flat-leaf parsley, chopped
1/4 tsp sea salt
1/4 tsp paprika
1/4 tsp black pepper
1 TBSP coconut flour
*toothpicks are recommended
Preheat the oven to 375 degrees (Fahrenheit). Grab a cookie sheet and either lay a Silpat sheet down or an oven-safe cooling rack down in the sheet. The cooling rack is ideal because it will allow the heat to surround the prawn, but the Silpat will work just fine. That’s what I used.
Thaw the prawns, if frozen. Remove the shell, though leaving the tail intact is just fine. Slice lengthwise with a paring knife to butterfly without cutting completely through the prawn. Also, cut the six slices of bacon in half and set aside.
Mix the crab together with all remaining ingredients. And ready a station to assemble these tasty morsels.
Lay down a slice of bacon, place a butterflied prawn at the center, take a heaping spoonful of the crab mixture and pack it into the prawn. Wrap the bacon around the crab-stuffed prawn and secure the loose ends with toothpicks. *Note: angle the toothpicks down so they don’t catch on fire when these go under the broiler!
Space each wrapped prawn evenly on the cookie sheet (the silicone sheet or the oven-safe cooling rack) and pop it in the preheated oven. Bake for 15 minutes at 375 degrees (Fahrenheit), then switch to broiling on high for 3-5 minutes to achieve the ideal doneness of the bacon.