Italian🐟 Seafood

Crab Stuffed Shrimp

Name: Crab Stuffed Shrimp
Total time: 50 min
Cuisine: Italian
Ingredients: 1 lb Lump Crabmeat; 1 tbsp Olive Oil; 1 Shallot; 2 cloves Garlic; ¼ cups Fresh Parsley; 1 tbsp Old Bay Seasoning; 1/3 cups Mayo; ½ cup Panko Breadcrumbs; 1 Egg; ½ Lemon Juice; to taste Worcestershire Sauce; 16-20 Jumbo (Colossal) Shrimp; 4 tbsp Butter; ½ Lemon Juice; 2 tbsp Extra Virgin Olive Oil; to taste Salt; 1 tbsp Extra Virgin Olive Oil; 2 cloves Garlic; ½ cup Dry White Wine; ¾ cups Shrimp Stock or Clam Juice; 2 tbsp Butter; to taste Black Pepper; to taste Fresh Parsley

⏱ 50 min

Jumbo shrimp butterflied and filled with a lump crab mixture, then baked and finished with a white wine butter sauce. An elegant holiday seafood dish that can be assembled a day ahead.

High-protein

Adapted from a video by Laura in the Kitchen

Try This Crab Stuffed Shrimp Recipe!

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Ingredients

Lump Crabmeat1 lb
Olive Oil1 tbsp
Shallotfinely chopped1
Garlicminced2 cloves
Fresh Parsleyfinely chopped¼ cups
Old Bay Seasoning1 tbsp
Mayo1/3 cups
Panko Breadcrumbs½ cup
Egg1
Lemon Juicefrom half a lemon

Steps

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1
Prepare the shrimp: select colossal/jumbo shrimp (16-20 pieces) that are shelled and deveined with tail intact. Butterfly each shrimp along the back with a shallow cut—do not cut all the way through; you want them to open like a book with room for filling in the center.
2
Marinate the shrimp: toss the butterflied shrimp with a drizzle of olive oil and lemon juice to coat, then set aside.
3
Make shrimp stock: place the shrimp shells and squeezed lemon halves in a pot, cover with water, bring to a boil and simmer until you have about 3/4 cup of stock (about 5-10 minutes). Alternatively use clam juice or chicken stock.
4
Sauté shallot and garlic: heat 1 tbsp olive oil in a small skillet over medium heat. Cook the minced shallot until softened, then add the garlic and cook until fragrant and soft but not browned.
5
Make the crab filling: in a large bowl, combine fresh chopped parsley, the cooked shallot and garlic, mayo, egg, lemon juice, and a few dashes of Worcestershire sauce. Mix with a fork until combined, then add panko breadcrumbs and gently fold in the lump crabmeat until just combined—do not overmix.
6
Stuff the shrimp: place each butterflied shrimp in the baking pan and fill the cavity generously with the crab mixture using a spoon or by shaping with your hands. The tail should remain visible at the top of the filling. Do not overstuff.
7
Drizzle butter: lightly drizzle melted butter over all the stuffed shrimp.
8
Bake: place in a preheated 400°F oven and bake for exactly 20 minutes until the filling is plump and the shrimp are cooked through but not overdone.
9
Make the sauce: heat 1 tbsp olive oil in the same pan and cook the minced garlic until fragrant. Pour in 1/2 cup dry white wine and let it bubble for about 1 minute, then add 3/4 cup shrimp stock and simmer until the liquid reduces by about half (5 minutes). Finish by whisking in 1 tbsp butter coated with flour and 1 tbsp plain butter, then add lemon juice, salt, pepper and fresh parsley. The sauce will thicken and become glossy.
10
Serve: remove the baked shrimp from the oven and drizzle the white wine butter sauce over them. Serve immediately while hot.

Crab Stuffed Shrimp

Ingredients

Steps

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