Crab Stuffed Shrimp
Guys… I love this recipe so much. It’s such an elevated dish that is so easy to make. Your guests will think they are at a fancy restaurant, and the reality is, you made them in no time right at your home kitchen. If you like my easy crab cake recipe, you will love this. The recipes are so similar. If you love seafood as much as I do, you need to add these crab stuffed shrimp to the rotation.
Why you’ll love this crab stuffed shrimp recipe
- The filling is basically my crab cake recipe. It’s all tossed into a bowl and folded together. Just simply transfer the middle to the shrimp.
- Who doesn’t love the addition of shrimp to just about any recipe? The bigger the shrimp the better too! Spend the money on some nice, large, succulent shrimp, and this recipe will be so fire.
- If you are looking to impress, this recipe is an easy way to do it!
Here’s what you’ll need to make it
- Cast iron skillet – I prefer cast iron, but if you don’t have a cast iron skillet, just use an oven safe skillet. The key is that you want to sear the bottoms of the stuffed shrimp, then transfer the pan to the oven without having to move the shrimp.
- Large Bowl – You will need a large enough bowl to mix the filling ingredients.
- Knife – chop, chop.
- Whisk – I use a whisk to mix the liquid ingredients before I fold in the breadcrumbs and crab.
- Spatula
- Basting brush
- Small Bowl – for melting butter.
- Measuring Cups and Spoons
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Ingredients & substitutions
- 40 shrimp peeled and deveined – this number might vary based on the size of the shrimp.
- 16 oz lump crab meat I used Food from the Sea
- 20 butter crackers, crushed I used Ritz – You can also use bread crumbs.
- 1/2 cup mayonnaise
- 1 tbsp Worcestershire sauce
- 2 tbsp dijon mustard
- 2 tsp old bay seasoning
- butter for cooking
- chopped parsley – optional, but if you are fancy, use it!
How to make these stuffed shrimp
Step 1. Preheat oven to 350 degrees.
Step 2. Thaw your shrimp, peel and devein. Slice them along the line where the vein was, almost all the way through, creating an area where you can stuff the shrimp. Set aside.
Step 3. To a bowl, add mayo, Worcestershire sauce, Dijon, old bay and egg, and whisk together. Add cracker crumbs and crab and gently fold it together until it’s well mixed.
Step 4. Heat a cast iron skillet over medium heat. Add 2 tbsp butter. While the pan heats, stuff your shrimp. Stuff each shrimp with the crab mixture. Set them stuffing side down in the pan, all around until the pan is full. Let the crab mixture sear for a few minutes. Do not toss or pick up the shrimp.
Step 5. Transfer pan into the oven, and cook for another 10 minutes, until the shrimp are pink in color.
Step 6. Melt another tablespoon of butter and brush the shrimp with the melted butter before serving. Top with chopped parsley.
FAQs about seafood stuffed shrimp
Baked stuffed shrimp is typically good in the fridge for around 2-3 days; always check for any off smells before eating and make sure it’s stored properly in an airtight container.
Shreveport, LA. This stuffed shrimp tradition began in the mid-fifties at a Creole- and Black-owned business in Shreveport called Freeman & Harris Café. As Black cooks left Freeman & Harris Café to open their own restaurants, they took stuffed shrimp with them to new areas of town.
More Eat Like Erin recipes
Crab Stuffed Shrimp
Equipment
- 1 Cast iron skillet
- 1 Large Bowl
- 1 Knife
- 1 Whisk
- 1 Spatula
- 1 Basting brush
- 1 Knife
- 1 Small Bowl
- Measuring Cups and Spoons
Ingredients
- 40 shrimp peeled and deveined
- 16 oz lump crab meat I used Food from the Sea
- 20 butter crackers, crushed I used Ritz
- 1/2 cup mayonnaise
- 1 tbsp Worcestershire sauce
- 2 tbsp dijon mustard
- 2 tsp old bay seasoning
- butter for cooking
- chopped parsley optional.
- 1 egg
Instructions
- Preheat oven to 350 degrees.
- Thaw your shrimp, peel and devein. Slice them along the line where the vein was, almost all the way through, creating an area where you can stuff the shrimp. Set aside.
- To a bowl, add mayo, Worcestershire sauce, Dijon, old bay and egg, and whisk together. Add cracker crumbs and crab and gently fold it together until it’s well mixed.
- Heat a cast iron skillet over medium heat. Add 2 tbsp butter. While the pan heats, stuff your shrimp.
- Stuff each shrimp with the crab mixture. Set them stuffing side down in the pan, all around until the pan is full. Let the crab mixture sear for a few minutes. Do not toss or pick up the shrimp.
- Transfer pan into the oven, and cook for another 10 minutes, until the shrimp are pink in color.
- Melt another tablespoon of butter and brush the shrimp with the melted butter before serving. Top with chopped parsley.
