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
Units
Scale
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 375°F (190°C).
- 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.