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Crab Stuffed Shrimp

This recipe takes two of my favorite seafood ingredients and marries them into an absolutely mouth-watering duo. There's just something about stuffed shrimp that feels so fancy even though it's super easy to make. This recipe will surely delight any seafood lover, and I mean delight – we're talking compliments for days.
Course Appetiser, Appetizer, Snack
Cuisine American
Prep Time 25 minutes
Cook Time 20 minutes
Servings 12
Calories 215kcal
Author Imma

Ingredients

  • 8 ounces (225g) crab meat
  • 1 large egg
  • ¼ cup (60g) mayonnaise
  • 2-3 tablespoons (28-43g) butter
  • ¼ cup (40g) diced onion
  • 2 cloves garlic, minced
  • 1 green onion, diced
  • ¼ cup (55g) celery, diced
  • ¼ cup (45g) red pepper, diced
  • 2 tablespoons (7-8g) fresh parsley, finely chopped
  • ½-1 teaspoon (2-5g) Creole seasoning
  • ½ cup (100-120g) buttery crackers
  • 3 tablespoons (15-20g) parmesan cheese, freshly grated
  • 2 ounces (57g) cream cheese
  • 2 pounds (900g) large shrimp, cleaned and peeled
  • salt and pepper to taste
  • 1 lemon cut into wedges for garnish

Instructions

  • Preheat the oven to 375℉ (190℃).
  • Line a baking dish with foil or parchment paper and spray with a nonstick cooking spray.
  • Place crabmeat in a large bowl and season with Creole seasoning. Or use just salt and pepper to season it. 
  • Lightly beat the eggs, add the mayonnaise, and gently mix. Then, cover and refrigerate the mixture while preparing the other ingredients. 
  • Melt butter in a skillet over medium heat. Add the onions, minced garlic, green onions, celery, red pepper, parsley, and more Creole seasoning. Sauté for 3-5 minutes and then transfer to a bowl. Let it cool.
  • While the sauteed ingredients cool, crush crackers until they have a fine crumb texture.
  • Once the sauteed veggies have cooled, gently fold the cream cheese, crushed crackers, sauteed veggies, parmesan, and seasoned crabmeat mixture until thoroughly mixed.
  • Test the mixture and adjust salt and pepper as needed. 
  • Place shrimp on a cutting board and cut a slit in the underside about ¾ deep, stopping at the tail so they can lie tail up.
  • Season the shrimp lightly with Creole seasoning and salt if you desire. 
  • Using a spoon, stuff each shrimp with 1-2 tablespoons of crabmeat. Carefully place the shrimp in your prepared baking dish, stuffed side up, and then spray them with cooking spray.
  • Bake the shrimp until golden brown (about 20 minutes).
  • Remove from the oven and serve right away.

Notes

  • Be careful not to overcook the shrimp. Bake until the stuffing sets, and enjoy
  • Line the baking pan with parchment paper or foil for easy clean-up
  • One pound of jumbo shrimp can have 20-30 shrimp
  • Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition

Serving: 4shrimp | Calories: 215kcal | Carbohydrates: 10g | Protein: 17g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 133mg | Sodium: 903mg | Potassium: 218mg | Fiber: 1g | Sugar: 2g | Vitamin A: 802IU | Vitamin C: 17mg | Calcium: 128mg | Iron: 1mg