Yield: 16 Stuffed Shrimp
Crab Stuffed Shrimp
Our decadent Crab Stuffed Shrimp are baked until golden brown and stuffed with sweet lump crab meat, fresh herbs, and Old Bay Seasoning. While they look impressive, these stuffed shrimp are easier than you think!
Ingredients
- 1 lb jumbo shrimp, or colossal shrimp, with the tail on, peeled, deveined and butterflied
- 2 teaspoons Old Bay Seasoning, divided
- 8 oz lump crab meat
- 1 large egg
- ⅓ cup mayonnaise
- ¼ cup finely chopped parsley
- 2 green onions, finely sliced
- 2 teaspoon fresh lemon juice
- ½ teaspoon Worcestershire sauce
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Instructions
- Preheat the oven to 375°F.
- Coat a baking sheet tray with olive oil and set the butterflied shrimp on the pan. Season the shrimp 1 teaspoon of Old Bay Seasoning. Set aside.
- In a medium bowl, mix to combine the crab meat, egg, mayonnaise, parsley, green onion, lemon juice, remaining 1 teaspoon Old Bay Seasoning and Worcestershire sauce.
- Top the shrimp with 1 tablespoon of the crab mixture. Use your hands to form a little ball of the crab mixture and place it onto the butterflied shrimp. Continue until all of the shrimp are stuffed.
- Bake for 16 to 18 minutes, until a light golden brown and the shrimp reach an internal temperature of 145°F.
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Notes
Storage: These are best fresh, but you can store them in the refrigerator in an airtight container for up to 3 days. Reheat in the microwave on 70% power for 2 to 3 minutes, or for best results, reheat in the air fryer for 3 minutes at 330°F.
Prepare Ahead:You can fully prepare the crab stuffed shrimp and place them on a baking sheet. Instead of putting them into the oven, cover them and refrigerate for up to 24 hours. When ready to serve, remove from the fridge, uncover and bake as directed.
How To Butterfly Shrimp: Use a sharp paring knife or a filet knife. Lay the shrimp on its side on a cutting board, and gently cut from the tail to the end, as if you were deveining. Don’t cut all the way through. You are making a pocket, not cutting it in half. Then use your fingers to “open up” the shrimp and lay it out flat on the pan.
Pick Over the Crab Meat: This may go without saying for some of you, but if you’ve never used crab meat before, we recommend picking through it before you add it to the recipe. Sometimes there are little bits of shell in the meat that may have been missed during packing.
Cajun Seasoning: If you want a little more heat, you can swap the Old Bay Seasoning for Cajun seasoning! If you want to really make them spicy, add a little extra cayenne pepper, to taste, to your crab filling.
Nutrition
Serving: 1 shrimp, Calories: 70kcal, Carbohydrates: 1g, Protein: 7g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 1g, Trans Fat: 0.01g, Cholesterol: 54mg, Sodium: 316mg, Potassium: 79mg, Fiber: 0.1g, Sugar: 0.1g, Vitamin A: 173IU, Vitamin C: 3mg, Calcium: 29mg, Iron: 0.4mg