Crab cake stuffed shrimp is a show-stopping dish that combines two seafood favorites into one flavorful and elegant bite. Jumbo shrimp are butterflied and stuffed with a seasoned crab cake mixture, then baked to golden perfection. This dish is perfect for special occasions, dinner parties, or whenever you want to impress your guests with minimal effort.
Why Youโll Love This Recipe
- Combines the best of both worlds: succulent shrimp and rich, savory crab cake.
- Perfect as an appetizer or a main course.
- Easy to prepare but looks and tastes gourmet.
- Versatile enough to pair with various sides, from salads to roasted vegetables.
- A fantastic make-ahead option for stress-free entertaining.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Jumbo shrimp
- Lump crab meat
- Breadcrumbs (panko or regular)
- Mayonnaise
- Dijon mustard
- Egg
- Worcestershire sauce
- Old Bay seasoning
- Fresh parsley
- Lemon juice
- Garlic
- Butter
Directions
- Prepare the Shrimp: Peel and devein the shrimp, leaving the tails intact. Butterfly each shrimp by slicing down the back, being careful not to cut all the way through. Set aside.
- Make the Crab Cake Mixture: In a mixing bowl, combine lump crab meat, breadcrumbs, mayonnaise, Dijon mustard, egg, Worcestershire sauce, Old Bay seasoning, parsley, lemon juice, and minced garlic. Mix gently to avoid breaking up the crab meat.
- Stuff the Shrimp: Take a small portion of the crab mixture and form it into a ball or mound. Place it onto the butterflied part of each shrimp, pressing gently to secure.
- Bake: Arrange the stuffed shrimp on a greased baking sheet. Drizzle melted butter over the top and bake in a preheated oven at 375ยฐF (190ยฐC) for 15-20 minutes, or until the shrimp are pink and the crab cake topping is golden.
- Serve: Plate the stuffed shrimp and garnish with additional parsley and lemon wedges. Serve warm.
Servings and Timing
- Servings: This recipe serves 4-6 people as a main course or 8-10 as an appetizer.
- Prep Time: 20 minutes
- Cook Time: 15-20 minutes
- Total Time: 35-40 minutes
Variations
- Spicy Kick: Add a pinch of cayenne pepper or red pepper flakes to the crab mixture for a spicy twist.
- Cheesy Option: Mix shredded Parmesan or Gruyรจre cheese into the crab filling for extra richness.
- Gluten-Free: Substitute breadcrumbs with gluten-free panko or almond meal.
- Herbal Twist: Swap parsley for dill or cilantro for a different herbaceous note.
Storage/Reheating
- Storage: Store leftover crab cake stuffed shrimp in an airtight container in the refrigerator for up to 2 days.
- Reheating: Reheat in a 350ยฐF (175ยฐC) oven for 8-10 minutes until warmed through. Avoid microwaving to preserve the texture.
FAQs
1. Can I use pre-cooked shrimp for this recipe?
No, raw shrimp is recommended as it cooks alongside the crab mixture, ensuring both components are perfectly done.
2. What type of crab meat is best for the stuffing?
Lump crab meat is ideal for its flavor and texture, but backfin or claw meat can also be used for a more budget-friendly option.
3. Can I make this recipe ahead of time?
Yes, you can prepare and stuff the shrimp a day in advance. Store them covered in the refrigerator and bake just before serving.
4. What should I serve with crab cake stuffed shrimp?
Pair it with a green salad, roasted asparagus, or a creamy risotto for a complete meal.
5. Can I freeze crab cake stuffed shrimp?
Freezing is not recommended as the texture of both the shrimp and crab meat may change upon thawing.
6. How do I ensure the stuffing doesnโt fall off during baking?
Press the crab mixture firmly onto the butterflied shrimp and drizzle with butter to help it adhere.
7. Is Old Bay seasoning necessary?
While not mandatory, Old Bay adds classic seafood flavor. You can substitute with a mix of paprika, celery salt, and other spices.
8. Can I use imitation crab meat?
Yes, imitation crab meat can be used, but the flavor and texture will differ from authentic crab.
9. What other seafood can I stuff with the crab mixture?
Scallops or lobster tails are great alternatives for stuffing with the crab cake mixture.
10. How can I make this recipe dairy-free?
Use olive oil instead of butter for drizzling and ensure your breadcrumbs are dairy-free.
Conclusion
Crab cake stuffed shrimp is a luxurious yet approachable recipe that brings a touch of elegance to any table. With its succulent shrimp and flavorful crab filling, this dish is sure to impress your family and friends. Whether served as a main course or an appetizer, itโs a versatile option thatโs as easy to make as it is delicious. Give it a try for your next special occasion, and watch it become a new favorite!
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Crab Cake Stuffed Shrimp
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings (4 shrimp per person) 1x
- Category: Appetizer, Main Dish
- Method: Baking
- Cuisine: American, Seafood
Description
Crab Cake Stuffed Shrimp is a delightful dish that combines succulent shrimp with flavorful crab cake filling. Here’s a comprehensive recipe to guide you through preparing this elegant appetizer or main course.
Ingredients
For the Shrimp:
- 16 large or jumbo shrimp, peeled and deveined, tails on
- 1 tablespoon olive oil
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
For the Crab Filling:
- 8 ounces lump crab meat, picked over for shells
- 1/2 cup panko breadcrumbs
- 1/4 cup mayonnaise
- 1 large egg, beaten
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon lemon zest
- 1 tablespoon fresh parsley, chopped
- 1/4 teaspoon cayenne pepper (optional, for heat)
- Salt and pepper, to taste
For the Garlic Butter:
- 4 tablespoons unsalted butter, melted
- 2 cloves garlic, minced
- 1 tablespoon fresh lemon juice
Instructions
- Prepare the Shrimp:
- Preheat your oven to 375ยฐF (190ยฐC).
- Butterfly the shrimp by slicing along the back, being careful not to cut all the way through. Gently flatten them to create a space for the stuffing.
- In a bowl, toss the shrimp with olive oil, Old Bay seasoning, garlic powder, smoked paprika, and black pepper. Set aside.
- Prepare the Crab Filling:
- In a mixing bowl, combine the panko breadcrumbs, mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon zest, chopped parsley, and cayenne pepper (if using). Mix until well combined.
- Gently fold in the lump crab meat, being careful not to break up the pieces too much. Season with salt and pepper to taste.
- Stuff the Shrimp:
- Line a baking sheet with parchment paper or lightly grease it.
- Place the butterflied shrimp on the prepared baking sheet.
- Spoon about a tablespoon of the crab filling onto each shrimp, pressing gently to adhere.
- If desired, gently press the shrimp tails over the filling for an attractive presentation.
- Bake:
- Bake the stuffed shrimp in the preheated oven for 15 minutes, or until the shrimp are pink and opaque, and the crab filling is golden.
- Prepare the Garlic Butter:
- While the shrimp are baking, combine the melted butter, minced garlic, and lemon juice in a small bowl.
- Serve:
- Once the shrimp are done, remove them from the oven and drizzle the garlic butter over the top.
- Garnish with additional chopped parsley and serve with lemon wedges on the side.
Notes
- For best results, use fresh lump crab meat.
- Ensure the shrimp are of sufficient size to hold the stuffing; large or jumbo shrimp work best.
- This dish pairs well with a fresh green salad or steamed vegetables.
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