Crab Stuffed Shrimp
Delicious jumbo shrimp stuffed with a savory crab filling, perfect for a special dinner or festive occasion.
Equipment
- Small Saucepan
- Mixing Bowl
- Baking Sheet
- Oven
Ingredients
- 10 pieces Raw Jumbo Shrimp U10, butterflied.
- 1/2 Tbsp Avocado Oil
- 1 tsp Old Bay Seasoning
- 1/2 tsp Smoked Paprika
- 1/4 tsp Salt
- 1/4 tsp Pepper
- 1.5 tsp Old Bay Seasoning For crab stuffing.
- 1 tsp Smoked Paprika For crab stuffing.
- 2 Tbsp Fresh Parsley Finely chopped.
- 1/2 tsp Baking Powder
- 2 tsp Dijon Mustard
- 2 tsp Worcestershire Sauce
- 1/4 cup Mayonnaise
- 1 large Egg
- 1/2 small Lemon Juice.
- 1/2 cup Panko Breadcrumbs
- 1 lb Jumbo Lump Crab Meat
- 1.5 Tbsp Unsalted Butter Melted.
- Olive Oil For greasing the baking sheet
Instructions
- Butterfly the shrimp by removing the shells while leaving the tails intact and slicing along the spine.
- In a bowl, toss the shrimp with avocado oil, Old Bay seasoning, smoked paprika, salt, and pepper.
- In a separate bowl, mix the crab stuffing ingredients: Old Bay, smoked paprika, parsley, baking powder, Dijon mustard, Worcestershire sauce, mayonnaise, egg, and lemon juice.
- Gently fold in the crab meat, being careful not to break it apart.
- Cover the mixture and refrigerate for at least 30 minutes.
- Preheat your oven to 375°F (190°C) and grease a baking sheet with olive oil.
- Arrange the butterflied shrimp on the baking sheet and scoop crab mixture onto each shrimp.
- Brush the shrimp with melted butter and bake for 18-20 minutes until cooked through and golden brown.
- Garnish with fresh parsley and serve with lemon wedges.
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Notes
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid overcooking.