Stuffed Shrimp with Scampi Sauce and Toffee-Apple Dip | Publix Super Markets

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
• 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