Crab Cake Stuffed Shrimp (Printable Version)
Oven-baked shrimp stuffed with lump crab cake filling, finished with zesty cowboy butter and fresh herbs.
# Ingredient List:
→ Shrimp & Crab Cake Filling
01 - 16 large shrimp (U12 or larger), peeled and deveined, tails left on
02 - 8 ounces lump crab meat, drained and picked over for shells
03 - 1/4 cup mayonnaise
04 - 1 large egg, lightly beaten
05 - 2 tablespoons Dijon mustard
06 - 1 tablespoon Worcestershire sauce
07 - 1 tablespoon fresh lemon juice
08 - 1 teaspoon Old Bay seasoning
09 - 1/4 cup finely chopped celery
10 - 1/4 cup finely chopped red bell pepper
11 - 1/4 cup panko breadcrumbs
12 - 1 tablespoon chopped fresh parsley
13 - Salt and black pepper, to taste
→ Cowboy Butter
14 - 6 tablespoons unsalted butter, melted
15 - 2 cloves garlic, minced
16 - 1 tablespoon fresh lemon juice
17 - 1 tablespoon Dijon mustard
18 - 1 tablespoon chopped fresh chives
19 - 1 tablespoon chopped fresh parsley
20 - 1 teaspoon smoked paprika
21 - 1/2 teaspoon crushed red pepper flakes
22 - Salt and pepper, to taste
→ Garnish
23 - Lemon wedges
24 - Fresh chopped parsley
# How to Make:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Using a sharp knife, cut along the back of each shrimp without slicing all the way through. Gently press each shrimp open to flatten, creating a pocket for the filling.
03 - In a medium mixing bowl, gently fold together the lump crab meat, mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, lemon juice, Old Bay seasoning, celery, red bell pepper, panko breadcrumbs, parsley, salt, and pepper. Take care not to break apart the crab lumps.
04 - Spoon approximately 1 tablespoon of the crab mixture onto the butterflied portion of each shrimp. Press gently to adhere the filling, then fold the tail over the top if desired.
05 - Arrange the stuffed shrimp on the prepared baking sheet. Bake for 15 to 18 minutes until the shrimp turn pink and the filling is set.
06 - While the shrimp bake, whisk together the melted butter, minced garlic, lemon juice, Dijon mustard, chives, parsley, smoked paprika, red pepper flakes, salt, and pepper in a small bowl until well combined.
07 - Transfer the baked shrimp to a serving platter. Drizzle generously with cowboy butter and garnish with lemon wedges and additional fresh parsley. Serve immediately.
# Expert Tips:
01 -
- The cowboy butter is the kind of sauce you will want to drizzle on everything from grilled bread to roasted vegetables.
- It looks incredibly fancy but the process is surprisingly forgiving once you get the hang of butterflying the shrimp.
02 -
- Do not overmix the crab filling or it turns mushy, fold gently and stop as soon as everything is combined.
- Let the stuffed shrimp rest for two minutes after baking so the filling firms up and stays put when you move them.
03 -
- Pat the crab meat dry with paper towels before mixing to avoid a watery filling that falls apart in the oven.
- Make the cowboy butter up to three days ahead and keep it in the fridge, then just warm it gently before drizzling.