Crab Cake Stuffed Shrimp (Printer-Friendly)
Oven-baked shrimp filled with seasoned crab cake mixture, finished with zesty cowboy butter for a memorable seafood dish.
# What You'll Need:
→ Shrimp & Crab Cake Filling
01 - 16 large shrimp (U12 or larger), peeled and deveined, tails on
02 - 8 ounces lump crab meat, drained and picked over for shells
03 - 1/4 cup mayonnaise
04 - 1 large egg, lightly beaten
05 - 2 tablespoons Dijon mustard
06 - 1 tablespoon Worcestershire sauce
07 - 1 tablespoon fresh lemon juice
08 - 1 teaspoon 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 tablespoon chopped fresh parsley
13 - Salt and black pepper, to taste
→ Cowboy Butter Sauce
14 - 6 tablespoons unsalted butter, melted
15 - 2 cloves garlic, minced
16 - 1 tablespoon fresh lemon juice
17 - 1 tablespoon Dijon mustard
18 - 1 tablespoon chopped fresh chives
19 - 1 tablespoon chopped fresh parsley
20 - 1 teaspoon smoked paprika
21 - 1/2 teaspoon crushed red pepper flakes
22 - Salt and pepper, to taste
→ Garnish
23 - Lemon wedges
24 - Fresh chopped parsley
# How-To Steps:
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 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 avoid breaking up the crab lumps.
04 - Spoon approximately 1 tablespoon of the crab mixture onto the butterflied opening of each shrimp. Press gently so the filling adheres, then fold the tail over the filling if desired.
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 well blended.
07 - Transfer the baked shrimp to a serving platter. Drizzle generously with the cowboy butter sauce and garnish with lemon wedges and additional fresh parsley. Serve immediately.
# Expert Hints:
01 -
- The crab cake stuffing stays incredibly moist while getting a gorgeous golden top in the oven
- Cowboy butter takes everything to the next level with its zesty, garlicky kick
- These look impressive but come together faster than you might expect
02 -
- Do not overmix the crab filling or it will become dense and rubbery instead of light and tender
- Pat the shrimp completely dry before butterflying them so the filling actually sticks
- The cowboy butter can be made ahead and refrigerated, then gently reheated before serving
03 -
- If you cannot find U12 shrimp, U15 works, just adjust the baking time down by 2 minutes
- The cowboy butter is also incredible on grilled steak, roasted potatoes, or even stirred into mashed potatoes