Crab Cake Stuffed Shrimp (Printable version)
Butter-basted shrimp packed with crab cake filling, baked and finished with a smoky, zesty cowboy butter.
# What you need:
→ Shrimp & Crab Cake Filling
01 - 16 large shrimp (U12 or larger), peeled and deveined, tails left intact
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 Sauce
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 for serving
24 - Fresh chopped parsley for finishing
# How To:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease the surface to prevent sticking.
02 - Using a sharp knife, cut along the back of each shrimp without slicing all the way through. Gently press each shrimp flat to create a pocket for the filling, keeping the tail section intact.
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 avoid breaking apart the crab lumps.
04 - Spoon approximately 1 tablespoon of the crab mixture onto the butterflied section of each shrimp. Press gently so the filling adheres, then fold the tail over the top if desired for a polished presentation.
05 - Arrange the stuffed shrimp on the prepared baking sheet with adequate spacing. Bake for 15 to 18 minutes until the shrimp turn pink and opaque and the filling is set and lightly golden.
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 fully emulsified.
07 - Transfer the baked shrimp to a serving platter. Drizzle generously with cowboy butter sauce, garnish with lemon wedges and fresh parsley, and serve immediately while hot.
# Expert Advice:
01 -
- The combination of two premium proteins feels luxurious but the process is surprisingly manageable on a weeknight.
- Cowboy butter is that magical finishing sauce you will start drizzling on everything from grilled bread to roasted vegetables.
- Guests always assume this took hours when it really comes together in under an hour.
02 -
- Overmixing the crab filling shreds those beautiful lumps into paste, so fold with a spatula and stop while chunks are still visible.
- If the cowboy butter separates or looks greasy, whisk in a splash of warm water to bring it back together.
- Let the stuffed shrimp rest for one minute after baking so the filling sets before you move them.
03 -
- Pat the shrimp completely dry with paper towels before stuffing because excess moisture makes the filling slide right off during baking.
- Make double the cowboy butter and keep the extra in a jar in the fridge for up to a week because you will want it on everything.