Print

Crab Stuffed Shrimp Recipe Easy & Elegant Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 84 reviews

This Crab Stuffed Shrimp recipe is an easy yet elegant seafood dish perfect for entertaining or a special family dinner. Jumbo shrimp are butterflied and filled with a creamy, flavorful mixture of lump blue crab meat, fresh vegetables, crunchy buttery crackers, and seasoned with classic spices like Old Bay and Creole seasoning. Baked until golden and tender, this dish offers delicate textures and savory flavors in every bite.

Ingredients

Shrimp

  • 2 pounds shrimp or prawns, jumbo or colossal (12/15 per pound), peeled and deveined with tails left on

Crab Filling

  • 1 pound lump blue crab meat, picked over to remove shell and cartilage
  • 4 tablespoons unsalted butter
  • 4 scallions, white part only, finely chopped
  • 1 celery rib, finely chopped
  • ½ green bell pepper, finely chopped
  • ½ cup mayonnaise
  • 1 egg, beaten (large or extra-large)
  • 3 tablespoons sour cream
  • ½ teaspoon dry mustard
  • 1 tablespoon Worcestershire sauce
  • ½ teaspoon Old Bay Seasonings
  • ¼ teaspoon lemon pepper
  • 1 teaspoon Creole Seasoning
  • 24 round buttery crackers (e.g., Ritz), crushed

Topping

  • 3 tablespoons unsalted butter, melted (divided)
  • 14 round buttery crackers, crushed

Instructions

  1. Preheat the Oven: Preheat your oven to 400°F (204°C) to prepare for baking the stuffed shrimp.
  2. Sauté Vegetables: Melt 4 tablespoons of unsalted butter in a medium skillet over medium heat. Add the finely chopped scallions, celery, and green bell pepper and cook, stirring frequently, for about 4 minutes until the vegetables are tender and translucent. Remove from heat and set aside to cool.
  3. Prepare Crackers: Crush 24 buttery crackers using a food processor or place them in a plastic bag and crush with your hands or a rolling pin until fine crumbs form.
  4. Prepare Crab Meat: Spread out the lump blue crab meat on a plate and carefully pick through it to remove any bits of shell or cartilage. Set aside the clean crab meat.
  5. Mix Filling: In a large bowl, combine the cooled sautéed vegetables, mayonnaise, beaten egg, sour cream, dry mustard, Worcestershire sauce, Old Bay Seasonings, lemon pepper, and Creole seasoning. Mix well until fully incorporated. Gently fold in the crushed crackers and crab meat, taking care not to break up the lumps of crab too much.
  6. Chill Filling: Cover the crab mixture and chill it in the refrigerator for about 30 minutes to help it set and firm up before stuffing the shrimp.
  7. Butterfly Shrimp: While the filling chills, butterfly each shrimp by slicing about halfway through the back from head to tail. Gently open the shrimp with your hands and place each cut side down on a lightly greased baking sheet, bending the tail into a “c” shape.
  8. Stuff Shrimp: Using a small ice cream scoop (about 1.5 inches in diameter), take a level scoop of the chilled crab mixture and place it on top of each butterflied shrimp. Press the filling lightly to pack it and tuck under the tail if needed to hold it.
  9. Prepare Topping: Melt 3 tablespoons of butter and combine 1 tablespoon of this melted butter with 14 crushed buttery crackers in a small bowl. Reserve the remaining 2 tablespoons of butter for drizzling.
  10. Top and Drizzle: Sprinkle the cracker and butter mixture evenly over the filling on each shrimp. Drizzle the reserved melted butter over all the shrimp for richness and browning.
  11. Bake: Place the baking sheet in the preheated oven and bake at 400°F (204°C) for 10-12 minutes, or until the shrimp are opaque in color and the tails have turned a reddish pink, indicating they are cooked through.
  12. Serve: Remove the shrimp from the oven and serve immediately while hot for the best flavor and texture.

Notes

  • Be sure to thoroughly pick through the crab meat to avoid any shell pieces for a pleasant eating experience.
  • Butterflying the shrimp properly allows for ample room to hold the crab stuffing without spilling.
  • If desired, you can substitute panko breadcrumbs for the buttery crackers for a different texture in the filling and topping.
  • Leftover stuffed shrimp can be stored covered in the refrigerator for up to 1 day but taste is best fresh.
  • This recipe can be doubled easily for larger gatherings.
  • For a spicier kick, increase the Creole seasoning or add a pinch of cayenne pepper to the filling.

Find it online: https://justsosavory.com/crab-stuffed-shrimp-recipe-easy-and-elegant-recipe/