Description
Crab Cake Stuffed Shrimp is an elegant seafood dish that combines jumbo shrimp with a rich and flavorful crab cake filling. Perfect for special occasions or a gourmet dinner at home, these stuffed shrimp are baked to golden perfection and pair wonderfully with a side of lemon butter sauce.
Ingredients
Units
Scale
For the Stuffed Shrimp:
- 12 large jumbo shrimp, peeled and deveined, tails left on
- 6 oz (170g) lump crab meat, picked over for shells
- 1/3 cup (40g) breadcrumbs (panko or plain)
- 2 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1 tsp Old Bay seasoning
- 1 small egg, beaten
- 1 tbsp fresh parsley, chopped
- 1 tsp lemon juice
- 1 clove garlic, minced
- 1 tbsp melted butter
For Garnish:
- Lemon wedges
- Additional parsley
Instructions
- Preheat the Oven:
- Preheat your oven to 375°F (190°C). Lightly grease a baking dish or line it with parchment paper.
- Prepare the Shrimp:
- Butterfly the shrimp by slicing down the back (where deveined) and gently flattening. Lay them flat on the prepared baking dish with tails up.
- Make the Crab Cake Filling:
- In a medium bowl, mix together the crab meat, breadcrumbs, mayonnaise, Dijon mustard, Old Bay seasoning, egg, parsley, lemon juice, and minced garlic. Gently stir to combine without breaking the crab meat too much.
- Stuff the Shrimp:
- Scoop about 1-2 tablespoons of the crab mixture and shape it into a small mound. Place the mound on top of the butterflied shrimp, pressing gently to secure.
- Bake the Shrimp:
- Drizzle melted butter over the stuffed shrimp. Bake in the preheated oven for 15-18 minutes, or until the shrimp are pink and opaque, and the crab filling is lightly golden.
- Serve:
- Garnish with lemon wedges and additional parsley. Serve warm with your favorite dipping sauce or over a bed of rice or salad.
Notes
- For a spicier kick, add a pinch of cayenne pepper or a few dashes of hot sauce to the crab filling.
- If you prefer a crispier topping, sprinkle a little extra breadcrumb on the crab mixture before baking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated in the oven at 350°F (175°C).