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
Notes
Properly storing and reheating your Easy Crab Stuffed Shrimp will ensure they remain just as delicious for future enjoyment.
