Description
Crab Stuffed Shrimp bursting with delicious crab meat and succulent shrimp, perfect for an indulgent seafood feast!
Ingredients
Scale
- 1 pound (450g) jumbo shrimp (16–20 count), peeled and deveined with tails on
- 8 ounces (225g) lump crab meat, carefully picked over for shells
- ¼ cup (60g) mayonnaise
- ¼ cup (30g) panko breadcrumbs, plus 2 tablespoons for topping
- 2 tablespoons (30g) unsalted butter, melted
- 1 tablespoon (15ml) fresh lemon juice
- 2 tablespoons fresh parsley, finely chopped
- 2 cloves garlic, minced (about 2 teaspoons)
- 1 teaspoon Old Bay seasoning
- ¼ teaspoon cayenne pepper (optional for heat)
- Salt and freshly ground black pepper to taste
- 2 tablespoons (30ml) olive oil
- Lemon wedges for serving
Instructions
- Step 1: Prepare the Shrimp Preheat your oven to 375°F (190°C). Begin by patting the peeled and deveined shrimp dry with paper towels – this ensures they’ll butterfly cleanly. Hold each shrimp with the curved side facing up, and using a sharp knife, cut along the back about ¾ of the way through, being careful not to slice all the way through. Gently press down to flatten each shrimp slightly, creating a stable base. Arrange the butterflied shrimp on a baking sheet lined with parchment paper.
- Step 2: Make the Crab Stuffing In a medium bowl, gently combine the lump crab meat, mayonnaise, ¼ cup panko breadcrumbs, melted butter, lemon juice, parsley, minced garlic, and Old Bay seasoning. Season with a pinch of salt, freshly ground black pepper, and cayenne pepper if desired. Using a rubber spatula, fold the ingredients together with a light touch to keep the crab pieces intact. The mixture should hold together when pressed but still remain somewhat loose.
- Step 3: Stuff the Shrimp Spoon about 1-2 tablespoons of the crab mixture onto each butterflied shrimp, pressing gently to adhere the stuffing without compacting it too much. The amount will vary depending on the size of your shrimp – you want a generous mound that complements but doesn’t overwhelm the shrimp. In a small bowl, combine the remaining 2 tablespoons of panko with the olive oil and a pinch of salt, then sprinkle this mixture over the stuffed shrimp for a crispy topping.
- Step 4: Bake to Perfection Bake the Crab Stuffed Shrimp in your preheated oven for 12-15 minutes, or until the shrimp are pink and opaque and the stuffing is golden brown on top. Cooking time may vary slightly depending on the size of your shrimp – you’re looking for the shrimp to be just cooked through but still tender and juicy. For an extra golden finish, you can broil for the final minute, watching carefully to prevent burning.
- Step 5: Serve Allow the Crab Stuffed Shrimp to rest for 2-3 minutes before serving. This brief rest helps the flavors settle and makes them easier to handle. Transfer to a serving platter, garnish with additional fresh parsley and lemon wedges for squeezing over the top. Serve immediately while hot for the best flavor and texture experience.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 3 stuffed shrimp per serving
- Calories: 290 calories per serving
- Sugar: 3 grams
- Sodium: 720 mg
- Fat: 18 grams
- Saturated Fat: 4.5 grams
- Unsaturated Fat: 11 grams
- Trans Fat: 0 grams
- Carbohydrates: 7 grams
- Fiber: 1 gram
- Protein: 24 grams
- Cholesterol: 175 mg