Baked Jumbo Stuffed Shrimp Crabmeat is a showstopper that delivers a luxurious dining experience right in your own kitchen, offering a delectable blend of tender shrimp and rich crabmeat, perfect for any occasion. This recipe is incredibly useful because it allows you to create a restaurant-quality appetizer or main course with surprising ease.
Key Ingredients for Baked Jumbo Stuffed Shrimp Crabmeat
- 2 pounds jumbo shrimp, peeled and deveined (about 12-16 shrimp), tails on
- 1 pound lump crabmeat, picked over for shells
- 1 cup Panko breadcrumbs
- 1/2 cup mayonnaise
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped green bell pepper
- 2 tablespoons finely chopped red onion
- 2 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon black pepper
- 2 tablespoons unsalted butter, melted
- Fresh parsley, chopped, for garnish (optional)
- Lemon wedges, for serving (optional)
How to Make Baked Jumbo Stuffed Shrimp Crabmeat
This Baked Jumbo Stuffed Shrimp Crabmeat recipe is surprisingly simple to prepare, yielding a dish that’s bursting with flavor and has a wonderfully satisfying texture. The creamy crabmeat stuffing, baked to golden perfection inside succulent jumbo shrimp, makes this a guaranteed crowd-pleaser. With a quick preparation time of about 30 minutes and a baking time of 15-20 minutes, you can enjoy this elegant meal without spending hours in the kitchen.
Step-by-Step Instructions
Preheat Oven and Prepare Shrimp: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup. Pat the peeled and deveined jumbo shrimp thoroughly dry with paper towels. This is crucial for ensuring the stuffing adheres well and the shrimp cook up nicely.
Prepare the Crabmeat Stuffing: In a medium bowl, gently combine the lump crabmeat, Panko breadcrumbs, mayonnaise, finely chopped celery, finely chopped green bell pepper, finely chopped red onion, fresh lemon juice, Dijon mustard, Old Bay seasoning, Worcestershire sauce, and black pepper. Mix until just combined, being careful not to overwork the crabmeat, which can break up the lumps. We want to maintain that lovely lump texture.
Stuff the Shrimp: You have a couple of options here for stuffing the shrimp.
- Butterfly Method: For a more aesthetically pleasing presentation and easier stuffing, you can butterfly the shrimp. Make a shallow cut lengthwise down the back of each shrimp, without cutting all the way through. This opens up the shrimp like a book. Spoon a generous amount of the crabmeat stuffing into the opened cavity of each shrimp, pressing it gently to secure.
- Simple Spoon Method: If you prefer simplicity, you can place a good portion of the crabmeat stuffing onto the curve of the deveined side of each shrimp, where the tail end is still attached. Press gently to adhere.
Arrange on Baking Sheet: Place the stuffed shrimp onto the prepared baking sheet, ensuring they are not overcrowded. Leave a little space between each shrimp to allow for even cooking.
Brush with Butter: Drizzle or brush the melted butter evenly over the crabmeat stuffing of each shrimp. This helps the stuffing develop a beautiful golden-brown crust as it bakes.
Bake: Bake the stuffed shrimp for 15-20 minutes, or until the shrimp are pink and opaque, and the stuffing is heated through and lightly golden. The exact baking time will depend on the size of your jumbo shrimp. Keep an eye on them to prevent overcooking.
Garnish and Serve: Once baked, remove the baking sheet from the oven. Garnish with fresh chopped parsley, if desired, for a pop of color and freshness. Serve immediately with lemon wedges on the side for an extra squeeze of bright flavor.
Why You’ll Love This Baked Jumbo Stuffed Shrimp Crabmeat
You’ll absolutely adore this Baked Jumbo Stuffed Shrimp Crabmeat because it’s an incredibly elegant dish that feels like a special occasion without the restaurant price tag. The star of this recipe is undoubtedly the luscious, creamy crabmeat stuffing, generously piled onto plump, succulent jumbo shrimp, creating a delightful contrast in textures and flavors. This is a fantastic alternative to something like Lobster Mac and Cheese when you’re craving seafood opulence.
The true beauty of making this at home is the significant cost savings compared to ordering a similar dish at a fine dining establishment, allowing you to impress guests or treat yourself without breaking the bank. The perfect balance of savory crab, a hint of tang from the lemon and mustard, and the satisfying crunch of the Panko topping makes every bite a gourmet experience. Don’t wait to bring this restaurant-worthy delight to your table – you’ll be amazed at how simple it is to create magic in your own kitchen!
Storing and Reheating Tips
To store any leftover Baked Jumbo Stuffed Shrimp Crabmeat, allow it to cool completely at room temperature. Once cooled, transfer the shrimp to an airtight container and refrigerate. It will stay fresh in the refrigerator for up to 2 days.
For freezing, arrange the cooled stuffed shrimp in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container. Frozen stuffed shrimp will keep for up to 1 month.
To reheat refrigerated stuffed shrimp, place them on a baking sheet and warm in a preheated oven at 350°F (175°C) for about 8-10 minutes, or until heated through. For frozen stuffed shrimp, bake them directly from frozen at 350°F (175°C) for about 15-20 minutes, or until thoroughly heated. Be careful not to overcook them, as the shrimp can become tough.
Final Thoughts
This Baked Jumbo Stuffed Shrimp Crabmeat recipe is a guaranteed way to elevate any meal, offering an incredible seafood indulgence that’s both impressive and achievable. Gather your ingredients and prepare to delight in this flavorful and satisfying dish – you’ll be so glad you did!
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Baked Jumbo Stuffed Shrimp Crabmeat
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup. Pat the peeled and deveined jumbo shrimp thoroughly dry with paper towels. This is crucial for ensuring the stuffing adheres well and the shrimp cook up nicely.2 pounds jumbo shrimp
- In a medium bowl, gently combine the lump crabmeat, Panko breadcrumbs, mayonnaise, finely chopped celery, finely chopped green bell pepper, finely chopped red onion, fresh lemon juice, Dijon mustard, Old Bay seasoning, Worcestershire sauce, and black pepper. Mix until just combined, being careful not to overwork the crabmeat, which can break up the lumps. We want to maintain that lovely lump texture.1 pound lump crabmeat, 1 cup Panko breadcrumbs, 1/2 cup mayonnaise, 1/4 cup celery, 1/4 cup green bell pepper, 2 tablespoons red onion, 2 tablespoons fresh lemon juice, 1 tablespoon Dijon mustard, 1 teaspoon Old Bay seasoning, 1/2 teaspoon Worcestershire sauce, 1/4 teaspoon black pepper
- You have a couple of options here for stuffing the shrimp.
- Butterfly Method: For a more aesthetically pleasing presentation and easier stuffing, you can butterfly the shrimp. Make a shallow cut lengthwise down the back of each shrimp, without cutting all the way through. This opens up the shrimp like a book. Spoon a generous amount of the crabmeat stuffing into the opened cavity of each shrimp, pressing it gently to secure.
- Simple Spoon Method: If you prefer simplicity, you can place a good portion of the crabmeat stuffing onto the curve of the deveined side of each shrimp, where the tail end is still attached. Press gently to adhere.
2 pounds jumbo shrimp - Place the stuffed shrimp onto the prepared baking sheet, ensuring they are not overcrowded. Leave a little space between each shrimp to allow for even cooking.
- Drizzle or brush the melted butter evenly over the crabmeat stuffing of each shrimp. This helps the stuffing develop a beautiful golden-brown crust as it bakes.2 tablespoons unsalted butter
- Bake the stuffed shrimp for 15-20 minutes, or until the shrimp are pink and opaque, and the stuffing is heated through and lightly golden. The exact baking time will depend on the size of your jumbo shrimp. Keep an eye on them to prevent overcooking.
- Once baked, remove the baking sheet from the oven. Garnish with fresh chopped parsley, if desired, for a pop of color and freshness. Serve immediately with lemon wedges on the side for an extra squeeze of bright flavor.Fresh parsley, Lemon wedges