Crab Stuffed Shrimp

Crab Stuffed Shrimp

We’re fortunate enough to live in a large city with a fantastic farmer’s market where we have access to an wide array of fresh seafood. I’m always up for seafood and considering that we’re going on a cruise to Asia in a month, and we’ll be in bathing suits, and we’re still fighting to lose those 10 pounds we gained this winter, shrimp and fish are making regular appearances on our table. I don’t know about you, but shrimp is so ubiquitous that I sometimes get bored with it. However, I adore crab, and shrimp adorned with crab meat is a whole new ballgame.

Some preparations of crab stuffing consist mostly of breading and are short on crab. I always feel ripped off when I’m served this type of stuffing. This recipe contains only enough breading to help hold the stuffing together. Crab is the main attraction in this dish which is just the way I like it! Placing the cut side of a butterflied shrimp down provides the perfect base for the stuffing. The tail curls up over the stuffing and makes a beautiful presentation.

Shrimp Butterfly

Peel the shrimp leaving the tail intact. With a paring knife, slice into the outside of the shrimp and remove the vein. After removing the vein, make the slice deeper until you can spread the two sides of the shrimp.

Shrimp Slit 1

Place the cut side down and make a 1/2 inch slit in the middle of the shrimp.

Shrimp Slit

The slit helps to hold the stuffing in place.

Shrimp Unstuffed

Place the shrimp cut side down on a baking sheet.

Shrimp Stuffed 2

Form one inch balls of stuffing and place on top of shrimp. Sprinkle panko bread crumbs on stuffing and drizzle with melted butter. Press the tail slightly into the stuffing.

Shrimp Stuffed

Cooking in two phases helps to ensure the stuffing is warmed throughout but the shrimp is not overcooked. The low temperature helps to accomplish both goals. After baking for 15  to 18 minutes, a few minutes under the broiler browns the panko bread crumbs and adds a little crunch to the finished dish.

This shrimp dish is a great option for dinner parties because the shrimp and stuffing can be prepared ahead of time. You only have to bake them after your guests arrive.

Crab Stuffed Shrimp

Prep Time: 45 minutes

Cook Time: 20 minutes

Total Time: 1 hour, 5 minutes

Yield: 6 to 8 servings

Serving Size: 3 to 4 shrimp

Crab Stuffed Shrimp

Ingredients

24 jumbo shrimp

1 pound lump crab meat

1 cup breadcrumbs

2 cloves garlic, minced

Zest of 1 lemon

2 tablespoons fresh lemon juice

4 scallions, green part thinly sliced

1/4 cup flat leaf parsley, chopped

3/4 cup mayonnaise

2 tablespoon Dijon mustard

Salt and pepper

1/2 cup panko breadcrumbs

2 tablespoons butter, melted

Lemon wedges

Instructions

1. Preheat oven to 300 degrees.

2. Peel, devein and butterfly shrimp leaving tail intact.

3. Cut slit in shrimp, as seen above.

4. Pick through crab meat to remove any shell fragments.

5. Combine crab meat, breadcrumbs, garlic, lemon zest, lemon juice, scallions, parsley, mayonnaise, and mustard. Do not over mix. Add salt and pepper to taste.

6. Place shrimp on baking sheet. Form 1 inch balls and place on top of slit in shrimp as seen above.

7. Top each shrimp with panko breadcrumbs. Drizzle the top of each shrimp with melted butter.

8. Bake for 15 to 18 minutes. Remove baking sheet from oven. Heat oven in broiler mode. Place shrimp under broiler for 4-5 minutes or until breadcrumbs are browning. Watch carefully so shrimp don't overcook.

9. Serve immediately with lemon wedges.

http://www.southernboydishes.com/2013/02/28/crab-stuffed-shrimp/

Bill Harris

I grew up in small town Mississippi eating traditional southern fare.A lifelong foodie, I started cooking and experimenting with food at a very young age. I started Southern Boy Dishes as a creative outlet and a way to share my love of food.

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Comments

  1. I have a question about this step it’s a bit confusing: Top each shrimp with panko breadcrumbs. Drizzle the top of each shrimp with melted butter.

    Will the panko breadcrumbs be on top the shrimp before putting the stuffing or after? What about the melted butter? Will it go after or before i put the stuffing? Please answer asap. Thanks.

    • Good question and I think I can update the recipe to be more clear. After topping each shrimp with stuffing, sprinkle stuffing with panko breadcrumbs, and drizzle butter over the breadcrumbs. Hope this helps. Let me know how the recipe turns out and thanks so much for visiting SBD!!

  2. great recipe. i just made these and they are great. keep the great and super easy recipes coming please :)

  3. I made these today. They were delicious. My daughter wants me to make them for her graduation.

  4. Greetings,

    Your Crab Stuffed Shrimp is spot on. I served it Christmas Eve and my son-in-law, who is an executive chef, was over the top impressed. Not only a gorgeous presentation, but also a party in your mouth of flavors. It is perfect in very way. Thanks for sharing

  5. I love how detailed this recipe is. the pictures are a great help as visual adds help answer some questions I may have had in reading the recipe. I am adding this to my menu for my Christmas dinner menu this year.

  6. This presentation is too much is a good way of course. It’s beautiful! When I saw the name of this dish my mind immediately went to crab stuffed with shrimp, not the other way around. What delicious bites! I’m giving a Louisiana food party this weekend and these are perfect. Now to find some decent shrimp that are stuffable. That’s not an easy task when you live in a desert. :)

  7. Maybe I can talk Felix into making this tonight!

  8. I love everything about this appetizing dish. Crab cakes meet shrimp.

  9. Thank you! My husband fell in-love with some crab stuffed shrimp. He asked me if I could make it. “Sure, honey” (I lied). Ha! Now I can. Beautiful presentation.

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