Description
Crab Stuffed Shrimp is a delicious seafood appetizer featuring jumbo shrimp butterflied and stuffed with a savory crab meat filling, baked to golden perfection. This elegant dish combines tender shrimp with flavorful crab stuffing enhanced by a blend of spices, garlic, and fresh parsley, making it perfect for gatherings or a special dinner.
Ingredients
Shrimp
- 1 lb jumbo shrimp (16-20 count) (shelled, deveined with tails left on)
Stuffing & Sauce
- 4 tbsp butter, melted
- 1 lemon, juiced
- 2 tbsp mayo
- 1 tbsp dijon mustard
- 1½ tsp Worcestershire sauce
- ½ tsp paprika
- ½ tsp chili powder
- ¼ tsp salt
- ¼ tsp freshly cracked black pepper
- 2 cloves garlic, minced
- 2 tbsp minced yellow onion
- 2 tbsp fresh parsley, minced
- ⅓ cup breadcrumbs
- 8 oz lump crab meat
Instructions
- Preheat Oven: Preheat your oven to 400℉ to prepare for baking the shrimp.
- Prepare Shrimp: Peel and devein the jumbo shrimp, leaving the tails intact for presentation. Pinch the tail and peel off the shell carefully, leaving the last segment and tail intact.
- Butter the Baking Dish: Add the melted butter to the bottom of a 9" cast iron or baking dish to prevent sticking and add flavor.
- Butterfly Shrimp: Using a small paring knife, slice into the curled end of each shrimp halfway, creating a pocket without cutting all the way through. This will hold the crab stuffing.
- Prepare Crab Stuffing: In a bowl, combine mayo, dijon mustard, Worcestershire sauce, paprika, chili powder, salt, pepper, garlic, yellow onion, fresh parsley, breadcrumbs, and crab meat. Mix gently until well combined.
- Stuff Shrimp: Take a spoonful of the crab mixture, round it in your palm, and carefully stuff it into the butterfly pocket of each shrimp.
- Arrange Shrimp: Place the stuffed shrimp snugly in the prepared baking dish, arranging them in a circle or uniform pattern for even cooking.
- Bake Shrimp: Bake uncovered at 400℉ for about 15 minutes or until shrimp are cooked through and the crab stuffing is golden brown on top.
- Finish & Serve: Remove from oven and let cool slightly. Use a pastry brush to coat the shrimp with the remaining melted butter in the dish. Finish with a fresh squeeze of lemon juice and serve warm.
Notes
- Leave tails on shrimp for a better presentation and to hold while eating.
- Use lump crab meat for a chunkier, more luxurious filling, but canned crab meat can also be used.
- Be careful not to cut all the way through the shrimp when butterflying.
- Serve with a squeeze of fresh lemon to brighten the flavors.
- This recipe works well with a cast iron baking dish but any oven-safe dish will do.
- Breadcrumbs help bind the stuffing; use panko for extra crunch if desired.
