Crab Stuffed Shrimp

5 from 2 votes

Crab stuffed shrimp are a tasty appetizer that can be made ahead of time. Jump butterflied shrimp are stuffed with a mix of crab and veggies.

Course Appetizer

Cuisine American

Prep Time 8

Cook Time 10

Servings people

Calories 160kcal

Author Lisa Bynum

Ingredients

1 pound raw jumbo shrimp peeled and deveined, tail on

For the crab stuffing:

2 tablespoons unsalted butter
¼ cup diced red bell pepper
¼ cup minced celery
¼ cup diced onion
2 cloves garlic minced
2 tablespoons all-purpose flour
8 oz. lump crab meat picked of shells and cartilage
1 large egg lightly beaten
1 tablespoon mayonnaise
1 teaspoon Worcestershire sauce
¼ - ½ cup breadcrumbs
¼ teaspoon paprika
2 tablespoon chopped fresh parsley
⅛ teaspoon cayenne pepper
Salt and pepper to taste

Instructions

Melt the butter in a large skillet over medium high heat.
Add the red bell pepper, celery and onion to the skillet. Sauté until the vegetables are tender, about 3-5 minutes.
Add the garlic and sauté for another 30 seconds.
Add the flour and stir to coat the vegetables. Continue to cook for 2-3 minutes to remove the raw flour taste.
Remove the skillet from the heat. Add the crab, egg, mayonnaise, Worcestershire sauce, ¼ cup of breadcrumbs, paprika, parsley and cayenne pepper. If this mixture is on the watery side, add additional breadcrumbs, once tablespoon at a time, until it starts to stick together.
Season the crab stuffing with salt and pepper to your preference.
Carefully stand the shrimp so that the tail is up. Gently spoon one tablespoon of crab topping into the curve of the shrimp. Lightly press the tail into the stuffing. Continue with the remaining shrimp and crabmeat.
Bake at 350 degrees for 10-15 minutes until the shrimp are opaque. Serve warm.

Notes

Storage. Baked crab stuffed shrimp should be placed in an airtight container and placed in the refrigerator within two hours of serving. Consume within four days.

Freezing. Baked or unbaked crab stuffed shrimp can be frozen for up to three months. Whether they are cooked or uncooked, I still recommend freezing them upright on a cookie sheet until frozen, then carefully transferring the shrimp to a freezer container or freezer bag.

Reheating. There is no need to thaw crab stuffed shrimp before reheating. Simply place them on a greased cookie sheet and bake according to cooking instructions included in the recipe. Depending on your oven, you may need to add a few additional minutes to the cook time to ensure the shrimp are cooked through.

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