Crab Cake Stuffed Shrimp (Printable)
Oven-baked shrimp stuffed with seasoned crab cake filling, finished with zesty cowboy butter and lemon.
# 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, cut along the back of each shrimp without slicing all the way through. Gently flatten each shrimp to create a pocket for the filling.
03 - In a medium 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 portion of each shrimp, pressing gently to adhere. Fold the tail over the filling if desired for a neat presentation.
05 - Arrange the stuffed shrimp on the prepared baking sheet. Bake for 15 to 18 minutes, until the shrimp turn pink and opaque 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 well combined.
07 - Transfer the baked shrimp to a serving platter. Drizzle generously with the cowboy butter and garnish with lemon wedges and fresh parsley. Serve immediately.
# Expert Tips:
01 -
- The cowboy butter alone will become something you drizzle on everything from grilled bread to steamed vegetables.
- It looks like you spent hours, but the whole thing comes together in under an hour with ingredients that do most of the talking for you.
02 -
- Handle the crab meat as little as possible when mixing or you will end up with a pasty filling instead of one with beautiful tender lumps throughout.
- Do not overbake the shrimp because they go from perfectly succulent to rubbery in a matter of just two minutes.
03 -
- Chill the crab filling for ten minutes before stuffing the shrimp because it firms up and is much easier to handle.
- Warm the serving platter slightly before arranging the shrimp so the cowboy butter stays liquid and glossy instead of congealing.