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Crab Stuffed Shrimp Recipe

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4.4 from 26 reviews

Crab Stuffed Shrimp is a decadent seafood dish featuring colossal shrimp butterflied and filled with a flavorful crab mixture, seasoned with creole spices and fresh parsley. Baked to perfection and finished with a luscious lemon butter drizzle, this recipe offers a perfect balance of tender shrimp, sweet crab meat, and tangy zest for an elegant yet easy-to-make meal.

  • Total Time: 40 minutes
  • Yield: 4 servings

Ingredients

Crab Stuffing

  • 1 egg, beaten
  • ¼ cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 teaspoon creole seasoning
  • 1 tablespoon fresh parsley, chopped
  • ¼ cup panko breadcrumbs
  • 8 oz crab meat

Shrimp

  • 1 pound colossal shrimp (or jumbo shrimp), peeled and deveined, tails left on
  • 1 tablespoon oil
  • 1 teaspoon creole seasoning

Lemon Butter Sauce

  • 4 tablespoons butter
  • ½ lemon, juiced
  • 1 teaspoon fresh parsley, chopped

Instructions

  1. Preheat and Prepare Dish: Preheat your oven to 375°F (190°C). Lightly grease a baking dish or oven-safe skillet large enough to fit the shrimp in a single layer.
  2. Make Crab Mixture: In a medium bowl, whisk together the beaten egg, mayonnaise, Dijon mustard, creole seasoning, and 1 tablespoon chopped fresh parsley. Add the panko breadcrumbs and crab meat, and gently fold just until combined, keeping the crab chunks intact.
  3. Prepare Shrimp: Peel and devein the shrimp, keeping the tails on. Butterfly the shrimp by cutting along the back (where deveined) without cutting all the way through, so the shrimp opens like a book. Place shrimp in a bowl or plate, drizzle with oil, and sprinkle with 1 teaspoon creole seasoning. Toss gently to coat shrimp inside and out.
  4. Arrange and Stuff Shrimp: Place the shrimp in the prepared baking dish with tails facing upward. Slightly press each shrimp open to hold the stuffing. Spoon the crab mixture generously onto each butterflied shrimp, pressing lightly to keep it in place, mounding a bit more on top. Avoid packing too tightly to maintain a tender stuffing. If any filling falls into the dish, spoon it back on top of the shrimp.
  5. Bake: Bake the stuffed shrimp for 20 minutes, or until shrimp turn pink and opaque and the crab stuffing is lightly golden on top.
  6. Make Lemon Butter Sauce: While baking, melt the butter in a small saucepan or microwave-safe bowl. Stir in the lemon juice and the remaining 1 teaspoon chopped parsley.
  7. Finish and Serve: Remove the shrimp from the oven and drizzle the lemon butter sauce evenly over them. Garnish with extra parsley if desired and serve immediately while hot, juicy, and buttery.

Notes

  • Use jumbo or colossal shrimp for best stuffing capacity.
  • Do not overmix the crab filling to keep it chunky and tender.
  • Butterflying shrimp carefully helps hold the stuffing securely.
  • Serve immediately to enjoy the shrimp at their juiciest.
  • You can substitute creole seasoning with Cajun seasoning if unavailable.
  • For a crispier top, broil the stuffed shrimp for 1-2 minutes at the end of baking.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Creole, American
  • Diet: Halal

Find it online: https://allyumcooks.com/crab-stuffed-shrimp-recipe-2/