Crab Stuffed Shrimp
"Crab stuffed shrimp is one of those dishes that feels straight out of a fine steakhouse menu. It’s simple to make but looks like you put in serious work. I like this one because it blends two favorites—sweet shrimp and rich crab—into one bite that always impresses."
Ingredients
- For the Shrimp
- For the Crab Stuffing
Directions
- Preheat the oven to 375°F and lightly grease a baking dish.
- Butterfly 12 jumbo shrimp by cutting along the back and opening them up flat, leaving the tails on for presentation. Drizzle with 1 tablespoon of olive oil and season lightly with salt and black pepper.
- In a medium bowl, gently mix together 1/2 pound of lump crab meat, 1/4 cup of mayonnaise, 1/4 cup of panko breadcrumbs, 1 lightly beaten egg, 1 tablespoon of Dijon mustard, 1 tablespoon of Worcestershire sauce, 1 tablespoon of fresh lemon juice, 1 tablespoon of chopped parsley, and 1/2 teaspoon of Old Bay seasoning until just combined.
- Spoon a mound of the crab mixture onto the back of each shrimp, pressing gently so it stays in place. Arrange the stuffed shrimp in the prepared baking dish.
- Bake for 15–18 minutes, or until the shrimp are pink and the stuffing is golden on top.
Chef Moe’s Tip
"Keep a light hand when mixing the crab stuffing—you want chunks of crab to shine through, not a paste. Using jumbo shrimp makes stuffing much easier and gives you that classic steakhouse look. If you want to take it up a notch, drizzle a little melted garlic butter over the shrimp right as they come out of the oven."
