Crab Cake Stuffed Shrimp (Printable Version)
Oven-baked shrimp filled with lump crab filling and drizzled with zesty cowboy butter for a flavorful, impressive finish.
# What You'll Need:
→ Shrimp & Crab Cake Filling
01 - 16 large shrimp (U12 or larger), peeled and deveined, tails 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 finely chopped celery
10 - 1/4 cup finely chopped red bell pepper
11 - 1/4 cup panko breadcrumbs
12 - 1 tbsp chopped fresh parsley
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 chopped fresh chives
19 - 1 tbsp chopped fresh parsley
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 chopped parsley
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Using a sharp knife, butterfly each shrimp by cutting along the back without slicing all the way through. Gently press each shrimp open to flatten it, creating a pocket for the filling.
03 - In a medium mixing bowl, 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 gently until just combined, being careful 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 so the filling adheres, then fold the shrimp tail over the top if desired.
05 - Arrange the stuffed shrimp on the prepared baking sheet. Bake for 15–18 minutes until the shrimp turn pink and opaque and the filling is set and lightly golden.
06 - While the shrimp bakes, 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 blended.
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 Hints:
01 -
- It looks like you spent hours on it, but the whole thing comes together in under an hour.
- The cowboy butter is the kind of sauce you will want to put on everything from grilled bread to roasted vegetables.
02 -
- Overmixing the crab filling breaks down those precious lumps so fold with a spatula and stop while you still see distinct pieces.
- If your shrimp are on the smaller side, use less filling per piece or they will burst open during baking.
03 -
- Pat the shrimp completely dry before butterflying them because moisture is the enemy of a good seal between shrimp and filling.
- Make the cowboy butter ahead of time and let it sit at room temperature so the garlic and herb flavors meld and intensify.