Crab Stuffed Shrimp
These crab stuffed shrimp are filled with lump crab, herbs, lemon, and panko, then baked until the shrimp are tender and the topping is lightly golden. They make an elegant appetizer or an easy seafood dinner.
Servings: 32 shrimp
Ingredients
- 2 pounds jumbo shrimp 16 to 20 per pound
- 2 tablespoons olive oil
- 1 shallot diced (or half of a small onion)
- 2 garlic cloves minced
- ¾ teaspoon seafood seasoning such as Old Bay Seasoning
- ¾ teaspoon dried dill
- 2 teaspoons Worcestershire sauce
- 2 teaspoons Tabasco sauce
- 1 large egg
- ¼ cup fresh chopped parsley
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 pound lump crabmeat
- 1 ½ cups Panko breadcrumbs divided
- 2 to 3 tablespoons mayonnaise optional
Instructions
- Preheat the oven to 375°F. Line a baking sheet with parchment paper.
Prep the Shrimp:
- Peel the shell off the shrimp but leave the tail intact.
- Run a knife down the back of the shrimp slicing a little more than 3/4 of the way through. Remove the black strip if your shrimp were not already deveined.
- Open the shrimp like a book and place them on a baking sheet.
Make the Stuffing:
- Heat the olive oil in a skillet over medium heat. Add the shallot and saute for 3 to 4 minutes until soft. Add the garlic and cook for 30 seconds until fragrant. Remove the pan from the heat.
- Stir in the seafood seasoning, dill, Worcestershire sauce, Tabasco ,chopped parsley, lemon zest, lemon juice, and Dijon. Let cool to room temperature.
- Add the shallot mixture to a mixing bowl. Stir in the egg,.
- Add the crabmeat and fold the mixture in gently until the crab is well coated. Fold in ½ cup of the Panko breadcrumbs (reserve the rest of the breadcrumbs for later).
- If the crab mixture does not hold together when you try to form it into a ball, add a couple of tablespoons of mayonnaise (see notes).
Stuff and Bake the Shrimp:
- Scoop about 1½ to 2 tablespoons of crab mixture and roll into a ball then roll in the breadcrumbs. Place the ball of crab stuffing on a butterflied shrimp and flip the tail up and over the stuffing. Repeat with the rest of the shrimp.
- Bake at 375°F for 15 minutes. Serve warm or cold.
Video
Notes
Butterflying the shrimp: If your shrimp are already deveined, use the existing cut along the back to slice a little deeper and butterfly the shrimp. If they are not deveined, cut along the curved underside until you reach the vein, remove it, then continue the cut just deep enough to open the shrimp like a book. Either method works well.
Leave the tails on (optional): Keeping the tails attached makes the stuffed shrimp easier to pick up and gives them a more elegant presentation, but you can remove them if you prefer.
Adjust the binder if needed: Depending on the size of your egg and how moist the crabmeat is, you may not need the mayonnaise. If the mixture does not hold together when you form a ball, stir in 2 to 3 tablespoons of mayonnaise. If you prefer not to use mayonnaise, add a little more beaten egg instead.
Make ahead: Butterfly the shrimp and prepare the stuffing up to 1 day ahead. Store them separately in the refrigerator. You can roll the crab stuffing in the breadcrumbs up to 4 hours before baking. The shrimp can also be fully assembled a day ahead, but the panko will not stay quite as crisp after baking.
Nutrition
Serving: 1serving | Calories: 75kcal | Carbohydrates: 5g | Protein: 8g | Fat: 2g | Polyunsaturated Fat: 2g | Cholesterol: 64mg | Sodium: 336mg | Sugar: 1g
