Easy Crab Stuffed Shrimp is a delectable dish that elevates simple ingredients into an elegant meal, perfect for weeknight dinners or special occasions. This recipe is your guide to creating impressive, flavorful shrimp without the fuss, making it an ideal and useful addition to any home cook’s repertoire.
Key Ingredients for Easy Crab Stuffed Shrimp:
- 1 pound large shrimp, peeled and deveined (about 16-20 count)
- 4 ounces lump crab meat, drained and picked over for shells
- 1/4 cup Panko breadcrumbs
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon garlic powder
- Salt and freshly ground black pepper to taste
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- Fresh parsley, chopped, for garnish (optional)
- Lemon wedges, for serving (optional)
How to Make Easy Crab Stuffed Shrimp:
Prepare to be amazed by how simple and satisfying this Easy Crab Stuffed Shrimp recipe is! In under 30 minutes, you’ll transform humble shrimp into a gourmet delight with a rich, creamy crab filling. The preparation is straightforward, requiring minimal effort for maximum flavor, making it perfect for busy evenings.
Step-by-Step Instructions:
- Prepare the Shrimp: Pat the large shrimp completely dry with paper towels. This is crucial for ensuring the crab stuffing adheres well. Butterfly each shrimp by making a deep cut lengthwise along the outer curve of the shrimp, stopping just before cutting it in half. Open the shrimp like a book and gently press down to flatten it slightly. You can also make a small pocket on the inside curve of the shrimp to hold the stuffing if you prefer. Arrange the prepared shrimp on a parchment-lined baking sheet.
- Make the Crab Stuffing: In a medium bowl, combine the drained lump crab meat, Panko breadcrumbs, mayonnaise, Dijon mustard, fresh lemon juice, Worcestershire sauce, and garlic powder. Gently mix the ingredients together until just combined. Be careful not to overmix, as this can break up the lump crab meat too much. Season the crab mixture with salt and freshly ground black pepper to your taste.
- Stuff the Shrimp: Carefully spoon about a tablespoon of the crab stuffing into the pocket or onto the cut side of each butterflied shrimp. Gently press the stuffing down to secure it. You want the stuffing to be generous but not so much that it falls off during cooking.
- Preheat the Oven and Pan: Preheat your oven to 400°F (200°C). In a large oven-safe skillet (cast iron or stainless steel works well), melt the unsalted butter and olive oil over medium-high heat. Swirl the pan to ensure the bottom is coated.
- Sear the Shrimp: Once the butter and oil are hot and shimmering, carefully place the stuffed shrimp, stuffing-side up, into the hot skillet. Work in batches if necessary to avoid overcrowding the pan, which can steam the shrimp instead of searing them. Sear the shrimp for about 1-2 minutes per side, just until they turn opaque and slightly golden. The goal here is to get a subtle sear and begin the cooking process.
- Bake the Shrimp: Once seared, transfer the skillet with the shrimp directly into the preheated oven. Bake for 8-12 minutes, or until the shrimp are cooked through and pink, and the crab stuffing is golden brown and heated through. The exact baking time will depend on the size of your shrimp.
- Serve: Carefully remove the skillet from the oven. Garnish the Easy Crab Stuffed Shrimp with freshly chopped parsley, if desired, and serve immediately with lemon wedges on the side for squeezing over the shrimp.
Why You’ll Love This Easy Crab Stuffed Shrimp:
Prepare to fall in love with Easy Crab Stuffed Shrimp! The star of this dish is undoubtedly the succulent shrimp embraced by a luscious, savory crab stuffing that is both rich and delightfully textured. Unlike more complex stuffed seafood recipes that can be time-consuming and intimidating, this version offers all the gourmet appeal without the extensive labor, making it a true weeknight wonder. It’s an absolute game-changer for anyone craving a restaurant-quality appetizer or main course without breaking the bank.
You’ll savor every bite of this elegant yet approachable dish, which tastes just as good, if not better, than any expensive restaurant version. The combination of perfectly cooked shrimp and the flavorful, creamy crab filling is simply irresistible. So, why wait for a special occasion? Gather your ingredients and dive into the deliciousness of this Easy Crab Stuffed Shrimp today – your taste buds will thank you!
Storing and Reheating Tips:
Properly storing and reheating your Easy Crab Stuffed Shrimp will ensure they remain just as delicious for future enjoyment.
- Refrigeration: Once cooled to room temperature, store any leftover crab stuffed shrimp in an airtight container in the refrigerator. They will stay fresh for up to 2-3 days.
- Reheating: For the best results, reheat the shrimp gently to avoid overcooking. You can place them back in a lightly oiled oven-safe skillet and warm them in a preheated oven at 350°F (175°C) for about 5-7 minutes, or until heated through. Alternatively, you can reheat them in a microwave on a lower power setting, checking frequently.
- Freezing: While fresh is always best, you can freeze cooked crab stuffed shrimp. Ensure they are completely cooled. Place them in a single layer on a baking sheet lined with parchment paper and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container, removing as much air as possible. They can be stored in the freezer for up to 1-2 months. Thaw overnight in the refrigerator before reheating as described above.
Final Thoughts:
This Easy Crab Stuffed Shrimp recipe delivers an impressive burst of flavor and elegance with minimal effort. It’s a testament to how simple ingredients can create something truly spectacular. Give it a try; you’ll be amazed at how easily you can whip up this delicious dish!
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Easy Crab Stuffed Shrimp
Ingredients
Equipment
Method
- Pat the large shrimp completely dry with paper towels. Butterfly each shrimp by making a deep cut lengthwise along the outer curve of the shrimp, stopping just before cutting it in half. Open the shrimp like a book and gently press down to flatten it slightly. You can also make a small pocket on the inside curve of the shrimp to hold the stuffing if you prefer. Arrange the prepared shrimp on a parchment-lined baking sheet.1 pound large shrimp
- In a medium bowl, combine the drained lump crab meat, Panko breadcrumbs, mayonnaise, Dijon mustard, fresh lemon juice, Worcestershire sauce, and garlic powder. Gently mix the ingredients together until just combined. Be careful not to overmix, as this can break up the lump crab meat too much. Season the crab mixture with salt and freshly ground black pepper to your taste.4 ounces lump crab meat, 1/4 cup Panko breadcrumbs, 2 tablespoons mayonnaise, 1 tablespoon Dijon mustard, 1 tablespoon fresh lemon juice, 1 teaspoon Worcestershire sauce, 1/4 teaspoon garlic powder, to taste salt, to taste freshly ground black pepper
- Carefully spoon about a tablespoon of the crab stuffing into the pocket or onto the cut side of each butterflied shrimp. Gently press the stuffing down to secure it. You want the stuffing to be generous but not so much that it falls off during cooking.1 pound large shrimp
- Preheat your oven to 400°F (200°C). In a large oven-safe skillet (cast iron or stainless steel works well), melt the unsalted butter and olive oil over medium-high heat. Swirl the pan to ensure the bottom is coated.2 tablespoons unsalted butter, 1 tablespoon olive oil
- Once the butter and oil are hot and shimmering, carefully place the stuffed shrimp, stuffing-side up, into the hot skillet. Work in batches if necessary to avoid overcrowding the pan, which can steam the shrimp instead of searing them. Sear the shrimp for about 1-2 minutes per side, just until they turn opaque and slightly golden. The goal here is to get a subtle sear and begin the cooking process.1 pound large shrimp
- Once seared, transfer the skillet with the shrimp directly into the preheated oven. Bake for 8-12 minutes, or until the shrimp are cooked through and pink, and the crab stuffing is golden brown and heated through. The exact baking time will depend on the size of your shrimp.
- Carefully remove the skillet from the oven. Garnish the Easy Crab Stuffed Shrimp with freshly chopped parsley, if desired, and serve immediately with lemon wedges on the side for squeezing over the shrimp.as needed fresh parsley, as needed lemon wedges