Crab Stuffed Shrimp
Decadent Stuffed Shrimp features perfectly-cooked shrimp topped with a savory crab meat filling.
Servings: 4
Calories: 360kcal
Ingredients
- 1 pound jumbo shrimp 21-25 per pound
- ½ pound lump crab meat
- 3 tablespoons salted butter melted and divided
- 2 tablespoons mayonnaise
- 2 tablespoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon lemon juice
- 1 teaspoon Old Bay Seasoning
- ¼ teaspoon kosher salt
- 2 tablespoons chopped parsley
- Freshly ground black pepper
- 6 tablespoons panko breadcrumbs divided
- Lemon wedges to serve
Instructions
- Preheat oven to 425° Fahrenheit.
- Rinse shrimp, then peel and devein them, leaving tails on.
- Rinse crabmeat in a colander, then use your fingers to gently squeeze handfuls of crab to remove the water. Discard any small pieces of shell that you may feel in the crab meat as you go along.
- Butterfly the shrimp by cutting through the back of the shrimp where you have deveined them without cutting all the way through.
- Lay the shrimp flat on a 9x13-inch baking dish.
- Drizzle with 2 tablespoons melted butter, and sprinkle with salt and pepper.
- Whisk together mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, chopped parsley, Old Bay Seasoning, ¼ teaspoon kosher salt, and a couple of turns of freshly ground black pepper in a medium bowl.
- Gently stir in ¼ cup panko breadcrumbs and the crabmeat.
- Top each butterflied shrimp with a small scoop of the crab mixture.
- When you are done, drizzle shrimp with the remaining tablespoon of butter. Sprinkle with remaining breadcrumbs.
- Bake at 425° Fahrenheit for 15-20 minutes, until shrimp is pink and cooked through, and crab meat is lightly browned on top.
- Serve with lemon wedges.
Notes
Storage Tips:
Keep any leftover stuffed shrimp in an airtight container in the fridge, and they will last for about 2 days. Expert Tips:
You can use larger shrimp for this recipe, but don't use shrimp that are much smaller. They are hard to butterfly and will overcook in the time it takes to cook the crab filling. If your shrimp don’t fit in a single layer in a 9x13 shallow baking dish, you can use a large baking sheet instead. You may want to line it with parchment paper or aluminum foil for easy cleanup after baking. To prep this dish ahead of time, clean, devein, and butterfly your shrimp, then refrigerate. Make the crab filling, and refrigerate that as well. Then, when it’s time to assemble, it is only a matter of melting some butter and adding the crab filling on top of the shrimp. A small cookie scoop can be an easy way to fill your shrimp.
Keep any leftover stuffed shrimp in an airtight container in the fridge, and they will last for about 2 days. Expert Tips:
You can use larger shrimp for this recipe, but don't use shrimp that are much smaller. They are hard to butterfly and will overcook in the time it takes to cook the crab filling. If your shrimp don’t fit in a single layer in a 9x13 shallow baking dish, you can use a large baking sheet instead. You may want to line it with parchment paper or aluminum foil for easy cleanup after baking. To prep this dish ahead of time, clean, devein, and butterfly your shrimp, then refrigerate. Make the crab filling, and refrigerate that as well. Then, when it’s time to assemble, it is only a matter of melting some butter and adding the crab filling on top of the shrimp. A small cookie scoop can be an easy way to fill your shrimp.
Nutrition
Calories: 360kcal | Carbohydrates: 12g | Protein: 38g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 9g | Cholesterol: 320mg | Sodium: 1935mg | Fiber: 2g | Sugar: 1g
