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Melt 5 tablespoons of butter in a pan over medium heat.
Add the onion and sauté until it turns translucent.
In a large bowl, combine the crab meat, the cooked onion mixture, cracker crumbs, panko, red pepper, Old Bay seasoning, salt, and pepper.
Stir everything together until well combined.
Using a sharp knife, carefully butterfly each shrimp, starting from the tail end and cutting almost all the way through, but leaving the back intact.
Place each butterflied shrimp on the prepared baking sheet, pressing gently to flatten it out.
Take about 3 tablespoons of the chilled crab mixture and form it into a ball.
Place the crab ball on top of a butterflied shrimp, then press the shrimp tail over the crab to secure it. Repeat with the remaining shrimp and crab mixture.
Per serving
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Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
