Crab Stuffed Shrimp

Course: Appetizer

Cuisine: American

Prep Time: 20

Cook Time: 15

Total Time: 35

Servings: people

Calories: 163kcal

Author: Aleka Shunk

Crab-stuffed shrimp is a delicious and fancy way to make your guests feel special. Pull this appetizer out of the oven and watch your guests devour them!

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Equipment

Cast Iron Dish

Ingredients

1 lb jumbo shrimp (16-20 count) shelled, deveined with tails left on *see note
4 tablespoon butter, melted
1 lemon, juiced

Crab Stuffing

2 tablespoon mayo
1 tablespoon dijon
1½ teaspoon Worcestershire sauce
½ teaspoon paprika
½ teaspoon chili powder
¼ teaspoon salt
¼ teaspoon freshly cracked black pepper
2 cloves garlic, minced
2 tablespoon minced yellow onion
2 tablespoon fresh parsley, minced
⅓ cup breadcrumbs
8 oz crab meat I used lump

Instructions

Preheat oven to 400℉.
First, we are going to want to leave the tails on. If you haven't peeled your shrimp yet, do this now. Pinch the tail with your dominant hand's index finger and thumb while using your other hand to peel off the shell in the opposite direction, making sure to leave the last segment of the shrimp and tail in tact.
Add melted butter to the bottom of your 9" cast iron or baking dish. (I used an oval cast iron one.)
Next, we're going to butterfly the shrimp to create a little pocket to add our crab stuffing into. To do this, take a small pairing knife and slice into the curled end halfway being careful not to slice all the way through the shrimp. (See phot.) Repeat with the rest of the shrimp.
Take a spoonful of the crab filling and round it out in the palm of your hand before stuffing it into the crevice of in each shrimp.
Place the stuffed shrimp into the baking dish until they are all snuggled in. I like to place them in a circle so they are facing in the same direction.
Bake uncovered for about 15 minutes or until the shrimp is cooked through and stuffing is golden brown.
When the shrimp are ready, remove and let cool slightly. Take a pastry brush and brush the remaining butter from the bottom of the dish over the shrimp. Finish with a squeeze of lemon and serve warm!

Notes

I prefer to leave the tails on because it looks better and allows guests a handle to grab onto when picking up a shrimp. I show above, how to peel your shrimp leaving the tail on. It's not difficult to do, just takes a few to practice.

I like to serve this appetizer in the same cast iron dish straight from the oven. Place on a trivet in the center of the table. Warn guests that it can be hot! Add some lemon wedges around and maybe even some pita triangles to soak up any juices.

Nutrition