Crab Cake Stuffed Shrimp (Printer-friendly)
Butter-drizzled, crab-filled shrimp baked until set, brightened with lemon, chives and smoked paprika.
# What You’ll Need:
→ Shrimp & Crab Cake Filling
01 - 16 large shrimp (U12 or larger), peeled and deveined, tails left on
02 - 8 ounces lump crab meat, drained and picked over for shells
03 - 1/4 cup mayonnaise
04 - 1 large egg, lightly beaten
05 - 2 tablespoons Dijon mustard
06 - 1 tablespoon Worcestershire sauce
07 - 1 tablespoon fresh lemon juice
08 - 1 teaspoon Old Bay seasoning
09 - 1/4 cup finely chopped celery
10 - 1/4 cup finely chopped red bell pepper
11 - 1/4 cup panko breadcrumbs
12 - 1 tablespoon chopped fresh parsley
13 - Salt and black pepper, to taste
→ Cowboy Butter
14 - 6 tablespoons unsalted butter, melted
15 - 2 cloves garlic, minced
16 - 1 tablespoon fresh lemon juice
17 - 1 tablespoon Dijon mustard
18 - 1 tablespoon chopped fresh chives
19 - 1 tablespoon chopped fresh parsley
20 - 1 teaspoon smoked paprika
21 - 1/2 teaspoon crushed red pepper flakes
22 - Salt and pepper, to taste
→ Garnish
23 - Lemon wedges
24 - Fresh chopped parsley
# How to Make It:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease the surface.
02 - Using a sharp knife, cut along the back of each shrimp without slicing all the way through, then gently flatten the shrimp open to create a pocket for the filling.
03 - In a medium mixing bowl, gently combine the lump crab meat, mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, lemon juice, Old Bay seasoning, chopped celery, red bell pepper, panko breadcrumbs, parsley, salt, and pepper. Fold carefully to keep the crab meat in large pieces.
04 - Spoon approximately 1 tablespoon of the crab mixture onto the butterflied portion of each shrimp, pressing gently so the filling adheres. Fold the shrimp tail over the filling if desired for presentation.
05 - Arrange the stuffed shrimp on the prepared baking sheet. Bake for 15 to 18 minutes, or until the shrimp turn pink and opaque and the filling is set and lightly golden.
06 - While the shrimp bake, whisk together the melted butter, minced garlic, lemon juice, Dijon mustard, chives, parsley, smoked paprika, red pepper flakes, salt, and pepper in a small bowl until well combined.
07 - Transfer the baked stuffed shrimp to a serving platter. Drizzle generously with the cowboy butter sauce and garnish with lemon wedges and additional chopped parsley. Serve immediately.
# Expert Tips:
01 -
- The combination of sweet shrimp and rich crab filling tastes like something from a coastal restaurant, but it comes together in under an hour in your own kitchen.
- Cowboy butter is that bold, smoky, herbaceous sauce you will start putting on everything once you try it here.
02 -
- Wet or under drained crab meat will make the filling soggy and cause it to slide right off the shrimp during baking, so press the crab gently between paper towels before mixing.
- Do not overmix the crab filling or you will destroy the delicate lumps that give this dish its luxurious texture.
03 -
- If your crab filling feels too loose, add another tablespoon of panko rather than more egg, which can make it rubbery.
- Make the cowboy butter first and let it sit so the garlic and herbs have time to bloom into the butter while you handle the shrimp.