Ingredients

1/3 cup french-fried onions, coarsely crushed
2 tablespoons fresh Italian parsley, coarsely chopped
1/3 cup white wine (or chicken broth)
24 large peeled/deveined shrimp (about 10 oz), tail on
2 (3-oz) premium lump crab cakes, thawed
1/2 cup scampi finishing sauce

Prep

• Preheat oven to 400°F.
• Crush fried onions. Chop parsley.

Steps

1. Pour wine into 9-inch square baking dish. Butterfly shrimp. To do this: cut a slit almost through back of shrimp. Open shrimp and flatten. Place about 1 teaspoon crab cake on back of each shrimp; fold tail over filling and place shrimp in baking dish. Repeat with remaining shrimp (wash hands).
2. Bake 10–12 minutes or just until shrimp are pink and opaque and stuffing is 165°F. Transfer shrimp to serving platter; sprinkle with onions. Whisk scampi sauce into pan juices, then sprinkle with parsley. Pour sauce around shrimp and serve.

Ingredients

1 1/2 cups sweet apple slices
1 (8-oz) bag toffee bits, divided
1 (8-oz) tub whipped cream cheese
3/4 cup brown sugar, firmly packed
1/2 cup granulated sugar
1 teaspoon vanilla extract
8 sheets cinnamon graham crackers

Steps

1. Cut apples into small pieces; set aside 1/2 cup apples and 1/2 cup toffee bits for later use. Combine remaining ingredients (except crackers) until blended. Transfer dip to serving bowl and chill until ready to serve.
2. Top dip with reserved apples and toffee bits. Arrange graham crackers around dip and serve. (Makes 8 servings.)