Crab-Stuffed Shrimp

Course: Appetizer or Entree

Cuisine: Cajun, Seafood / Southern

Prep Time: 20

Cook Time: 20

Total Time: 40

Servings:

Calories: 266kcal

Author: Kris Longwell

Crab-Stuffed Shrimp is one of those truly 'special occasion' appetizers. No need to purchase jumbo lump crab (which is very expensive), but we do recommend regular lump crab, and then get the largest shrimp you can find, extra jumbo is perfect. The crab mixture can be made up to 24 hours in advance and the shrimp can be assembled several hours before baking. These are always a huge hit with guests!

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Equipment

1 9"x13" baking dish

Ingredients

1 lb extra-jumbo shrimp peeled, deveined, tails left on
2 teaspoon Creole or Cajun seasoning divided
10 tablespoon unsalted butter divided
¼ cup onion chopped
¼ cup poblano pepper seeded and chopped
3 cloves garlic minced
8 oz lump crab meat regular or jumbo
1 large egg lightly beaten
⅓ cup mayonnaise
1 tablespoon whole-grain mustard
1 tablespoon lemon juice from one half of a lemon
1 cup butter crackers crushed, usually one sleeve of Ritz
½ teaspoon Kosher salt
½ teaspoon black pepper
1 teaspoon Old Bay seasonings
3 dashes hot sauce i.e., Tabasco or Louisiana Hot Sauce
2 tablespoon parsley fresh, chopped, for garnish (optional)
lemon wedges for serving (optional)

Instructions

Preheat oven to 375°F.
In a large bowl, toss the shrimp with 1 teaspoon Creole/Cajun seasoning until coated. Use a sharp knife to butterfly the backside of the shrimp. Set aside.
1 lb extra-jumbo shrimp, 2 teaspoon Creole or Cajun seasoning
In a medium skillet, melt 2 tablespoon butter over medium heat. Add the onion and poblano and sauté until soft, about 3 to 4 minutes. Add the garlic and sauté for another 30 seconds to 1 minute. Remove from heat and set aside to cool for about 10 minutes.
10 tablespoon unsalted butter, ¼ cup onion, ¼ cup poblano pepper, 3 cloves garlic
In a large bowl, add the crab and pick it over for any shells or cartilage. Add the cooked veggies, egg, mayonnaise, mustard, lemon juice, crackers, salt, pepper, 1 teaspoon Creole/Cajun seasoning, Old Bay seasoning, and several dashes of the hot sauce. Use a large wooden spoon or spatula to gently fold the mixture, until fully mixed.
8 oz lump crab meat, 1 large egg, ⅓ cup mayonnaise, 1 tablespoon whole-grain mustard, 1 tablespoon lemon juice, 1 cup butter crackers, ½ teaspoon Kosher salt, ½ teaspoon black pepper, 1 teaspoon Old Bay seasonings, 3 dashes hot sauce
Place the seasoned shrimp into the baking dish, butterflied tail-side down, pressing down enough so the shrimp stands with the tail sticking up above it.
Melt the remaining 8 tablespoon butter in the microwave (or a small saucepan). Pour about half of the butter (4 tbsp) into the baking dish.
Divide the crab mixture into as many small balls as you have shrimp (usually 14 to 18). Carefully stuff the crab mixture into the back of the standing shrimp, pressing the tail into the crab to help secure it in place.
Brush (or drizzle) half of the remaining butter (about 2 tbsp) over the tops of the crab and shrimp.
Bake until the shrimp is pink and the crab is lightly browned on top, about 20 to 22 minutes.
Remove from the oven and then use a small spatula to remove each stuffed shrimp to a platter. Drizzle the remaining butter all over the top. Garnish with chopped parsley, if desired. Serve immediately with lemon wedges on the side.
2 tablespoon parsley, lemon wedges

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.

The crab mixture can be made 24 hours in advance and the crab-stuffed shrimp can be assembled several hours before baking. Loosely cover with plastic wrap and keep in the fridge until ready to bake.

Poblano peppers are mild and can be found in the produce section of most well-stocked supermarkets or at farmers' markets. Green bell peppers (seeded) can be substituted, or jalapeños.

The dish is best served hot, preferably within 10 minutes of baking.

Nutrition