Crab Stuffed Shrimp

Baked stuffed shrimp is just as perfect served as an hors d’oeuvre on special occasions and holiday parties as it is for family dinners. Stuffed shrimp may seem like a dine-out-only kind of dish, but rest assured, it’s not. Preparing it at home is not that big of a deal.

Shrimp, one of the most popular seafoods in North America, can be stashed in the freezer and thawed in the fridge the night before or in minutes under cold water to create a quick weeknight meal that the whole family will love. Add a few spices, some veggies, or pasta and you can have dinner on the table in minutes. Some like it sautéed with lemon and butter. Others prefer it coated in a crispy breading and fried to a golden brown. Shrimp is quite a versatile seafood that can be prepared in a variety of ways, drawing people in with its tender texture and mildly sweet, salty flavor.

A seasoning Brion & I have really come to enjoy especially with shrimp is the Old Bay Seasoning. With savory, salty, spicy, and herby notes, Old Bay Seasoning is something truly special in the culinary world. It was originally meant for seafood, but quickly became a beloved seasoning for everything from crab and shrimp to veggies, meats, and even popcorn! 

If you are a seafood lover, crab-stuffed shrimp has an amazing flavor combination you will really enjoy.

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Crab Stuffed Shrimp

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Rating: 5
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Course

Main Dish

Cuisine

American

Keyword

crab stuffed shrimp

Servings

MetricUS Imperial

Ingredients

Crabmeat Stuffing

• 100 gm butter,
• 100 gm onion, finely diced
• 100 gm celery, finely diced
• 1 1/2 tsp garlic, minced
• 2 Tbsp green onions, sliced
• 1 tsp Old Bay seasoning
• 1 cup panko breadcrumbs
• 214 gm crab meat

Shrimp

• 340 gm WILD, jumbo shrimp, cleaned & deveined

Lemon Pepper Butter

• 2 Tbsp water
• 1 1/2 tsp flour
• 1 tsp fresh lemon juice
• 55 gm butter,
• 1/4 tsp lemon pepper spice

Course Main Dish Cuisine American Keyword crab stuffed shrimp Servings MetricUS Imperial Ingredients Crabmeat Stuffing 100 gm butter, 100 gm onion, finely diced 100 gm celery, finely diced 1 1/2 tsp garlic, minced 2 Tbsp green onions, sliced 1 tsp Old Bay seasoning 1 cup panko breadcrumbs 214 gm crab meat Shrimp 340 gm WILD, jumbo shrimp, cleaned & deveined Lemon Pepper Butter 2 Tbsp water 1 1/2 tsp flour 1 tsp fresh lemon juice 55 gm butter, 1/4 tsp lemon pepper spice

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

Stuffing

1. In a saucepan over medium heat, add butter & allow to melt. Add onions, celery, garlic, green onions & seasoning & sauté for 6-8 minutes. Transfer mixture to a mixing bowl, add panko crumbs & drained crab meat. Fold in with a spatula until blended.

Shrimp

1. Clean, devein & butterfly shrimp. Set aside in refrigerator.

Lemon Pepper Butter

1. In a small saucepan, combine water, lemon juice, flour & seasonings. Whisk until mixture thickens. Remove from heat; add softened butter & blend in well.

Assembly

1. Preheat oven to 400 F.
2. In a round glass pie dish, place opened butterflied shrimp. Top each with a small scoop of stuffing. Next, place a tsp of lemon butter on each shrimp.
3. Bake 20-25 minutes or until crab meat filling begins to get golden brown. Serve hot fresh broccoli.