Crab Cake Stuffed Shrimp (Printable)
Jumbo shrimp stuffed with seasoned crab cake, broiled and drizzled with smoky lemon cowboy butter.
# What You’ll Need:
→ Seafood
01 - 16 jumbo shrimp, peeled and deveined, tails on, butterflied
02 - 8 oz lump crab meat, picked over for shells
→ Crab Cake Filling
03 - 1/4 cup mayonnaise
04 - 1 large egg, lightly beaten
05 - 1 tsp Dijon mustard
06 - 1 tsp Worcestershire sauce
07 - 1/2 tsp Old Bay seasoning
08 - 1/4 tsp black pepper
09 - 1/4 cup finely diced celery
10 - 1/4 cup finely diced red bell pepper
11 - 1 tbsp fresh parsley, chopped
12 - 1/2 cup panko breadcrumbs
→ Cowboy Butter
13 - 1/2 cup (1 stick) unsalted butter, melted
14 - 1 tbsp fresh lemon juice
15 - 2 cloves garlic, minced
16 - 1 tbsp fresh parsley, chopped
17 - 1 tbsp fresh chives, chopped
18 - 1/2 tsp smoked paprika
19 - 1/4 tsp cayenne pepper
20 - 1/2 tsp crushed red pepper flakes
21 - 1/4 tsp kosher salt
22 - Freshly ground black pepper, to taste
# Directions:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or lightly grease with cooking spray.
02 - Slice each shrimp along the back curve, cutting deep but not all the way through. Arrange them cut side up on the prepared baking sheet.
03 - In a medium bowl, gently fold together the lump crab meat, mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, black pepper, diced celery, diced red bell pepper, chopped parsley, and panko breadcrumbs. Mix until just combined — do not overwork the filling or it will become dense.
04 - Scoop 1 to 2 tablespoons of the crab mixture, shape into a small oval, and press it firmly into the opened back of each butterflied shrimp. Secure with toothpicks if needed to hold the filling in place. Repeat until all shrimp are filled.
05 - Melt the butter in a small saucepan over low heat. Stir in the lemon juice, minced garlic, parsley, chives, smoked paprika, cayenne pepper, red pepper flakes, kosher salt, and a generous pinch of black pepper. Keep warm on the lowest heat setting.
06 - Using a pastry brush, lightly coat each stuffed shrimp with some of the cowboy butter. Bake on the center rack for 14 to 16 minutes, until the shrimp turn opaque pink and the crab filling turns golden.
07 - Switch the oven to broil for the final 1 to 2 minutes to develop a deeper golden crust on the crab filling. Watch closely to prevent burning.
08 - Remove the shrimp from the oven and immediately drizzle generously with the reserved warm cowboy butter. Remove any toothpicks before serving. Plate with lemon wedges and pass extra cowboy butter on the side.
# Expert Advice:
01 -
- The contrast of sweet shrimp against rich savory crab filling creates a bite that feels almost too luxurious for a weeknight.
- Cowboy butter is that magic sauce you will start putting on everything from grilled bread to roasted vegetables once you taste it here.
02 -
- Handle the crab meat as little as possible when mixing because those precious lumps are what make the filling taste like a proper crab cake rather than a mushy paste.
- The broiler can turn from golden to burnt in seconds so stand by the oven and watch through the door during those final minutes.
03 -
- Chill the crab filling for ten minutes before stuffing the shrimp because cold filling holds its shape much better under the broiler.
- Reserve a small portion of the cowboy butter before brushing the raw shrimp so you have a clean batch for drizzling at the end without any cross contamination.