Crab Cake Stuffed Shrimp (Printer-friendly)
Butter-drizzled baked shrimp stuffed with lump crab, panko and herbs, finished with a smoky, citrusy cowboy butter.
# What you'll need:
→ Shrimp & Crab Cake Filling
01 - 16 large shrimp (U12 or larger), peeled and deveined, tails left on
02 - 8 oz lump crab meat, drained and picked over for shells
03 - 1/4 cup mayonnaise
04 - 1 large egg, lightly beaten
05 - 2 tbsp Dijon mustard
06 - 1 tbsp Worcestershire sauce
07 - 1 tbsp fresh lemon juice
08 - 1 tsp Old Bay seasoning
09 - 1/4 cup celery, finely chopped
10 - 1/4 cup red bell pepper, finely chopped
11 - 1/4 cup panko breadcrumbs
12 - 1 tbsp fresh parsley, chopped
13 - Salt and black pepper, to taste
→ Cowboy Butter
14 - 6 tbsp unsalted butter, melted
15 - 2 cloves garlic, minced
16 - 1 tbsp fresh lemon juice
17 - 1 tbsp Dijon mustard
18 - 1 tbsp fresh chives, chopped
19 - 1 tbsp fresh parsley, chopped
20 - 1 tsp smoked paprika
21 - 1/2 tsp crushed red pepper flakes
22 - Salt and pepper, to taste
→ Garnish
23 - Lemon wedges
24 - Fresh parsley, chopped
# Method:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease the surface to prevent sticking.
02 - Using a sharp knife, cut along the back of each shrimp without slicing all the way through. Gently press each shrimp open and flatten to create a pocket for the filling.
03 - In a medium mixing bowl, gently combine 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. Fold carefully to keep the crab meat in large pieces.
04 - Spoon approximately 1 tablespoon of the crab mixture onto the butterflied section of each shrimp. Press gently so the filling adheres, then fold the tail over the top if desired for presentation.
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 and lightly golden.
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 fully combined.
07 - Transfer the baked shrimp to a serving platter. Drizzle generously with cowboy butter and garnish with lemon wedges and additional chopped parsley. Serve immediately while hot.
# Expert Tips:
01 -
- Combining two favorites into one dish means every bite delivers both sweet shrimp and rich crab.
- Cowboy butter is the kind of sauce you will want to put on everything once you try it.
02 -
- Do not overmix the crab filling or it turns mushy and you lose those beautiful lumps.
- Let the cowboy butter sit for five minutes before serving so the flavors have time to marry.
03 -
- Pat the shrimp completely dry before butterflying them because wet shrimp will not hold the filling properly.
- Make the cowboy butter first and let it sit so the raw garlic mellows while you prep everything else.