Crab Cake Stuffed Shrimp (Printable)
Oven-baked shrimp filled with lump crab, panko and herbs, finished with zesty cowboy butter for a bold, elegant plate.
# What You’ll Need:
→ Shrimp & Crab Cake Filling
01 - 16 large shrimp (U12 or larger), peeled and deveined, tails left on
02 - 8 oz lump crab meat, drained and picked over for shells
03 - 1/4 cup mayonnaise
04 - 1 large egg, lightly beaten
05 - 2 tablespoons Dijon mustard
06 - 1 tablespoon Worcestershire sauce
07 - 1 tablespoon fresh lemon juice
08 - 1 teaspoon Old Bay seasoning
09 - 1/4 cup finely chopped celery
10 - 1/4 cup finely chopped red bell pepper
11 - 1/4 cup panko breadcrumbs
12 - 1 tablespoon chopped fresh parsley
13 - Salt and black pepper, to taste
→ Cowboy Butter
14 - 6 tablespoons unsalted butter, melted
15 - 2 cloves garlic, minced
16 - 1 tablespoon fresh lemon juice
17 - 1 tablespoon Dijon mustard
18 - 1 tablespoon chopped fresh chives
19 - 1 tablespoon chopped fresh parsley
20 - 1 teaspoon smoked paprika
21 - 1/2 teaspoon crushed red pepper flakes
22 - Salt and pepper, to taste
→ Garnish
23 - Lemon wedges
24 - Fresh chopped parsley
# How To Make It:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Using a sharp knife, cut along the back of each shrimp without slicing all the way through, then gently flatten to create a pocket for the filling.
03 - In a medium mixing bowl, gently combine the lump crab meat, mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, lemon juice, Old Bay seasoning, celery, red bell pepper, panko breadcrumbs, parsley, salt, and black pepper. Fold carefully to keep the crab meat in large chunks.
04 - Spoon approximately 1 tablespoon of the crab mixture onto the butterflied portion of each shrimp, pressing gently so the filling adheres. Fold the tail over the filling if desired for a neater presentation.
05 - Arrange the stuffed shrimp on the prepared baking sheet. Bake for 15 to 18 minutes, until the shrimp are pink and opaque and the filling is set.
06 - While the shrimp bake, whisk together the melted butter, minced garlic, lemon juice, Dijon mustard, chives, parsley, smoked paprika, red pepper flakes, salt, and pepper in a small bowl until well combined.
07 - Transfer the baked shrimp to a serving platter. Drizzle generously with the cowboy butter and garnish with lemon wedges and additional chopped parsley. Serve immediately.
# Expert Tips:
01 -
- The contrast between sweet, delicate crab and firm, snappy shrimp creates a texture combination that guests genuinely gasp over.
- Cowboy butter is that sneaky, punchy sauce you will start drizzling on everything from grilled bread to steamed vegetables once you taste it here.
02 -
- Overmixing the crab filling turns it into paste, so fold with a spatula and stop the moment everything is combined.
- If your shrimp are tearing when you butterfly them, they are too small or your knife is not sharp enough, and both problems are fixable.
03 -
- Chill the crab filling for fifteen minutes before stuffing because it firms up and holds its shape much better in the oven.
- Taste your cowboy butter before drizzling because the balance of lemon and heat should make your mouth water, not wince.