Description
Delicious Crab Stuffed Shrimp is an elegant, flavorful seafood dish featuring jumbo shrimp stuffed with a savory crab mixture seasoned with Old Bay, smoked paprika, and fresh herbs. This recipe combines tender shrimp and succulent crab baked to golden perfection, ideal for special occasions or gourmet dinners.
Ingredients
Scale
Shrimp
- 20 pieces Raw jumbo shrimp (U10), peeled and butterflied, tails intact
- 2 tablespoons Avocado oil (olive oil can be substituted)
- 1 tablespoon Old Bay Seasoning (or Cajun seasoning)
- 1 teaspoon Smoked paprika (regular paprika for mild flavor)
- 1/2 teaspoon Black pepper (adjust to taste)
Crab Filling
- 1 cup Jumbo lump crab meat (fresh preferred)
- 1/4 cup Fresh parsley (substitute with cilantro if desired), chopped
- 1 teaspoon Baking powder (ensure freshness)
- 2 tablespoons Dijon mustard (can swap with yellow mustard)
- 1 teaspoon Worcestershire sauce (liquid soy sauce as alternative)
- 1/2 cup Mayonnaise (Greek yogurt for lighter option)
- 1 large Egg (binder)
- 1 tablespoon Lemon juice (fresh preferred)
- 1 cup Panko breadcrumbs (or regular breadcrumbs)
- 1 tablespoon Old Bay Seasoning (or Cajun seasoning)
- 1 teaspoon Smoked paprika (regular paprika for mild flavor)
Finishing
- 2 tablespoons Unsalted butter (for brushing before baking)
- Olive oil (for greasing the baking sheet)
Instructions
- Prepare the Shrimp: Carefully peel the shells from the raw jumbo shrimp, leaving the tails intact for an elegant presentation. Butterfly the shrimp by slicing along the spine without cutting all the way through, creating a pocket for the filling.
- Season the Shrimp: In a medium bowl, toss the butterflied shrimp with avocado oil, Old Bay seasoning, smoked paprika, and black pepper until they are evenly coated to enhance flavor.
- Make the Crab Filling: In a separate bowl, combine Old Bay seasoning, smoked paprika, chopped parsley, baking powder, Dijon mustard, Worcestershire sauce, mayonnaise, egg, lemon juice, and panko breadcrumbs. Gently fold in the jumbo lump crab meat ensuring the mixture is well blended but still light. Refrigerate until ready to use.
- Preheat Oven: Preheat your oven to 375°F (190°C). Lightly grease a baking sheet with olive oil to prevent sticking.
- Assemble the Dish: Arrange the butterflied shrimp on the prepared baking sheet. Fill each shrimp generously with the crab mixture, then carefully wrap the tail around the stuffing to secure it.
- Bake: Brush the tops of the stuffed shrimp with melted unsalted butter. Bake in the preheated oven for 18-20 minutes, or until the shrimp turn pink and the crab stuffing is golden brown and cooked through.
- Serve: Garnish the baked stuffed shrimp with fresh parsley and lemon wedges. Serve with your choice of dipping sauces for an elegant meal experience.
Notes
- For a lighter version, substitute mayonnaise with Greek yogurt in the crab filling.
- Fresh jumbo lump crab meat is preferred for best texture and flavor.
- You can substitute Old Bay seasoning with Cajun seasoning for a spicier kick.
- Make sure baking powder is fresh to help the filling puff slightly during baking.
- Butterflying shrimp carefully ensures they stay intact while holding the filling securely.
- Serve immediately after baking for best taste and texture.
