Ingredients
For the Filling:
- 2 tablespoons unsalted butter
- 1 medium shallot, finely chopped
- 3 tablespoons finely chopped red bell pepper
- 2 tablespoons chopped fresh parsley, divided
- 1/2 teaspoon Worcestershire sauce
- 1 heaping tablespoon mayonnaise
- 1/4 teaspoon dry mustard
- 1/2 teaspoon Old Bay seasoning (plus more for seasoning the shrimp)
- Cayenne pepper, to taste
- 4 Saltine crackers, finely crushed
- 3/4 cup lump crabmeat
- Salt and freshly ground black pepper, to taste
- Juice from lemon wedges (approximately 1 lemon)
Main Ingredients:
- 12 ounces colossal shrimp (8 to 12 count), peeled, deveined, rinsed, and patted dry
- Cooking spray (for baking dish)
- Additional butter for greasing baking dish (or substitute with oil or cooking spray)
- Lemon wedges for serving
Instructions
- Preheat Oven: Set your oven to 375°F (190°C). Lightly spray or butter a baking dish large enough to hold the shrimp in a single layer without crowding, such as a 10-inch round dish.
- Sauté Vegetables: In a small skillet over medium heat, melt 2 tablespoons of unsalted butter. Add the finely chopped shallot and red bell pepper, cooking for 4 to 5 minutes until very soft but not browned. Transfer the vegetables and all butter from the skillet into a mixing bowl.
- Prepare Crab Filling: To the bowl with vegetables, add 1 1/2 tablespoons of chopped fresh parsley, Worcestershire sauce, mayonnaise, dry mustard, 1/2 teaspoon Old Bay seasoning, cayenne pepper to taste, crushed saltine crackers, and lump crabmeat. Stir the mixture thoroughly and season with salt and freshly ground black pepper to taste. Squeeze fresh lemon juice over the filling and mix again. Set aside or refrigerate until stuffing the shrimp.
- Butterfly the Shrimp: Along the back of each shrimp where the vein was removed, make a deeper cut without cutting all the way through to butterfly the shrimp. Be gentle to keep them intact. Press the shrimp down to flatten slightly and pat dry with paper towels.
- Season Shrimp: Lightly sprinkle salt, black pepper, and Old Bay seasoning over both sides of the shrimp. Place the shrimp in the baking dish with the butterflied side down, so the tail curls over the filling once stuffed.
- Stuff the Shrimp: Shape the crab filling into even-sized balls. Place an equal amount on the unbutterflied side of each shrimp, pressing the tail gently into the filling to secure it. Arrange the stuffed shrimp evenly in the prepared baking dish.
- Bake: Place the baking dish uncovered in the preheated oven and bake for 15 to 16 minutes until the shrimp are pink and the filling is heated through.
- Garnish and Serve: Sprinkle the remaining chopped fresh parsley over the stuffed shrimp. Serve immediately with lemon wedges on the side for squeezing.
Notes
- Be careful not to overcook the shrimp to maintain a tender texture.
- If a shrimp butterfly slit accidentally goes through, don’t worry—the filling covers any small tears.
- Adjust the cayenne pepper to suit your preferred spice level.
- Use fresh lump crabmeat for the best flavor and texture.
- For easier filling, chill the crab mixture before stuffing the shrimp.
- This dish pairs wonderfully with a crisp white wine or a light salad.
- Prep Time: 30 minutes
- Cook Time: 16 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
