16oz Thawed Peeled, Deveined, Tail Off Large Raw Shrimp
16oz Imitation Crab
2 16oz Classic Cut Bacon
2 Small Red Potatoes
2tsp Fresh Lemon Juice
2 Bunches Of Green Onion
6tsp Kite Hill Cream Cheese
1tsp Vegan Mayonnaise
1/8tsp Black Pepper
1tsp Smoked Paprika
21/2 tbsp Garlic Oil
Preheat oven to 400°F
Pat shrimp dry. Toss in 1/2 tbsp garlic oil, smoked paprika and 1tsp lemon juice. Set aside.
Using a fork poke holes in potatoes. Individually wrapped potatoes in a wet paper towel. Microwave potatoes for five minutes or until soft.
Unwraps potatoes. Set the potatoes aside to cool.
Finely dice up the crab and place in mixing bowl.
Using the green part only, chop up green onions.
Add mayo, green onions, cream cheese, 2 tbsp garlic oil, black pepper, dill and 1tsp lemon juice in mixing bowl with the crab.
Peel the skin off the potatoes. Place in the mixing bowl with crab and other ingredients. Using a fork mash up the potatoes.
Mix all ingredients until fully combined.
Count how many shrimp you have. (Most 16oz bags of large shrimp will have 49-51 shrimp)
Using your hands roll up crab cake balls. Roll enough crab cake balls, to match the number of shrimp you have.
Cut bacon in half.
Lay a piece of bacon down flat.
On one end of the bacon, place crab cake ball.
Then place a shrimp on top of the crab cake ball and lightly push down.
Wrap bacon over to cover the shrimp and crab cake ball.
Place on large baking sheet
Bake for 35 minutes.
Let cool for five minutes before serving.