Crab Cake Stuffed Shrimp (Print Format)
Tender shrimp filled with lump crab, peppers, and aromatic seasoning, baked until golden and flavorful.
# Ingredients:
→ Stuffing Mixture
01 -
2 tablespoons butter
02 -
1/2 cup finely diced onion
03 -
1/4 cup finely diced red bell pepper
04 -
1/4 cup finely diced green bell pepper
05 -
1 pound lump crabmeat
06 -
1/2 cup panko crumbs
07 -
12 Ritz crackers, crushed
08 -
1 teaspoon Old Bay seasoning
09 -
1/2 teaspoon lemon zest
10 -
1/4 teaspoon cayenne pepper
11 -
1/2 cup mayonnaise
12 -
1 large egg
13 -
Salt and pepper, to taste
→ Shrimp Preparation
14 -
24 jumbo or large shrimp
15 -
2 tablespoons melted butter
# Steps:
01 -
Melt butter in a nonstick pan over medium-high heat. Add onion, red bell pepper, and green bell pepper. Cook for 3 minutes or until softened. Let cool.
02 -
Pick through crabmeat to remove any shell. In a medium bowl, combine crabmeat, panko crumbs, Ritz crackers, Old Bay seasoning, lemon zest, cayenne pepper, mayonnaise, and egg. Stir gently to mix. Season to taste with salt and pepper and refrigerate until needed.
03 -
Peel shrimp, leaving the tails intact. Cut through the backside of each shrimp, almost all the way through, as you would to devein them. Remove and discard the veins.
04 -
On a parchment paper-lined baking sheet, place shrimp butterflied side down and press to flatten. Shape about 1 heaping tablespoon of crab mixture into a ball and place it on top of each shrimp, pressing the tail into the top to secure.
05 -
Drizzle melted butter over the shrimp. Bake in a preheated oven at 350°F (175°C) for 15 minutes or until cooked through.
# Tips:
01 -
To make this dish spicy, double the amount of cayenne pepper.
02 -
Nutritional information is an estimate and may vary based on ingredient brands.