Baked Stuffed Shrimp With Crabmeat Stuffing Recipes

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CRAB CAKE STUFFED SHRIMP



Crab Cake Stuffed Shrimp image

Crab Cake Stuffed Shrimp make an elegant holiday appetizer. The crab and the shrimp are the main attraction in this dish. There's only a little filler and just enough other ingredients to add flavor.

Provided by Christin Mahrlig

Categories     Appetizer

Number Of Ingredients 15

2 tablespoons butter
1/2 cup finely diced onion
1/4 cup finely diced red bell pepper
1/4 cup finely diced green bell pepper
1 pound lump crabmeat
1/2 cup panko crumbs
12 Ritz crackers, (crushed)
1 teaspoon Old Bay seasoning
1/2 teaspoon lemon zest
1/4 teaspoon cayenne pepper
1/2 cup mayonnaise
1 large egg
salt and pepper
24 jumbo or large shrimp
2 tablepsoons melted butter

Steps:

  • Melt butter in a nonstick pan over medium-high heat. Add onion, red bell pepper, and green bell pepper. Cook for 3 minutes or until soft. Let cool.
  • Pick through crabmeat and remove any shell. Place crab in a medium bowl along with Panko crumbs, Ritz crackers, Old Bay seasoning, lemon zest, cayenne pepper, mayonnaise, and egg. Stir gently to mix.Season to taste with salt and pepper and refrigerate until needed.
  • Peel shrimp, leaving the tail on. Cut through the backside of each shrimp, like you would to devein it, but cut more deeply, almost all the way through. Remove and discard the veins.
  • On a parchment paper-lined baking sheet, place shrimp butterflied side down, pressing to flatten.
  • Shape about 1 heaping tablespoon of crab mixture into a ball and place on top of a shrimp, pressing the tail into the top to secure. Repeat.
  • Drizzle melted butter over shrimp.
  • Bake in a 350 degree oven for 15 minutes, or until cooked through.

Nutrition Facts : Calories 176 kcal, ServingSize 1 serving

BAKED STUFFED SHRIMP WITH RITZ CRACKERS®



Baked Stuffed Shrimp with Ritz Crackers® image

My late mother created this recipe over thirty years ago. My grandparents, my father, and myself have enjoyed these baked stuffed shrimp every other Friday for many years. It's a tradition - we eat baked stuffed shrimp for dinner and then play cards! (We've been leaving out the scallops lately due to the high price, and we don't even miss them.) We serve the shrimp with a nice garden salad and rice pilaf or baked potato.

Provided by Julie Cahoon

Categories     Seafood     Shellfish     Scallops

Time 45m

Yield 4

Number Of Ingredients 11

2 (4 ounce) packages crushed buttery round crackers (such as Ritz®)
cooking spray
½ cup parsley
5 saltine crackers, crushed
½ teaspoon celery salt
1 clove minced garlic
4 sea scallops, chopped
½ cup chopped imitation crabmeat
¼ cup butter, melted
¼ cup white cooking wine
20 jumbo shrimp, peeled and deveined

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Coat a baking dish with cooking spray.
  • Mix crushed round crackers, parsley, saltines, celery salt, and garlic together in a large bowl. Add scallops, crabmeat, melted butter, and cooking wine; mix stuffing well.
  • Place a shrimp on a flat work surface. Slice horizontally through the middle, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open book. Repeat with remaining shrimp.
  • Stuff each shrimp with a heaping tablespoon of stuffing and place back-side up in the baking dish. Repeat with remaining shrimp and stuffing. Add 1 or 2 tablespoons water to the bottom of the baking dish to keep shrimp moist during baking.
  • Bake in the preheated oven until shrimp are opaque and stuffing is beginning to brown, 15 to 18 minutes.

Nutrition Facts : Calories 601.2 calories, Carbohydrate 44.4 g, Cholesterol 318.1 mg, Fat 27 g, Fiber 1.6 g, Protein 42.2 g, SaturatedFat 9.9 g, Sodium 1410.4 mg, Sugar 6 g

CRAB STUFFED JUMBO SHRIMP RECIPE



Crab Stuffed Jumbo Shrimp Recipe image

This recipe for Crab Stuffed Jumbo Shrimp Recipe is all about decadent tasting baked jumbo shrimp generously stuffed with a delicious crab filling all sitting pretty in a delicious butter sauce, every bite is delicious. This appetizer is perfect for a big dinner party or just a romantic dinner for two on date night.

Provided by hmccallum

Categories     Appetizer

Time 45m

Number Of Ingredients 17

1 pound Fresh crab meat
2 teaspoons Cajun Seasoning
1 stick Unsalted butter
¼ cup Thinly sliced green onions
¼ cup Minced celery
¼ Minced red bell peppers
¼ cup Chopped parsley
1 tablespoon Minced garlic
¼ cup Mayonnaise
1 large Egg (lightly beaten)
Juice of 1 fresh lemon
1 tablespoon Hot sauce
1 ½ cups Panko breadcrumbs
¼ teaspoon Freshly ground black pepper
20 Jumbo shrimp (shell removed, except the tail, deveined, and butterflied)
1 Lemon (cut into wedges, to garnish)
Parsley (to garnish)

Steps:

  • Preheat the oven to 350 degrees F.
  • Butter a large glass baking dish and set a side.
  • Place the crabmeat in a large bowl and season Cajun Seasoning. Reserve in the refrigerator till needed.
  • In a metal skillet, melt about 4 tablespoons of unsalted butter over medium heat. Add the celery and red bell peppers, then cook about 3-4 minutes. Add the parsley and the garlic, and cook, for 1 minute. Remove the metal skillet from the heat source.
  • Add the sautéed vegetables to the crabmeat. add sliced green onions, and toss to combine. Add the mayonnaise, egg, fresh lemon juice, and hot sauce and stir gently to combine. Add 1 ½ cups of the panko bread crumbs, kosher salt, fresh ground black pepper, and stir gently.
  • Mound about 2 tablespoons of the crabmeat stuffing mixture into each butterflied shrimp, and place, with the stuffed sides up, in the prepared glass baking dish. Drizzle the stuffed Jumbo shrimp with the remaining melted unsalted butter.
  • Bake the Crab Stuffed Jumbo Shrimp at 350 F until golden, about 15 minutes.
  • Garnish the Crab Stuffed Jumbo Shrimp with lemon wedges and fresh parsley.

Nutrition Facts : Calories 220 kcal, Carbohydrate 9 g, Protein 13 g, Fat 15 g, SaturatedFat 7 g, Cholesterol 95 mg, Sodium 621 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

FLOUNDER WITH SHRIMP STUFFING



Flounder with Shrimp Stuffing image

The delicious shrimp-herb stuffing makes this fish recipe special enough for company. But it really isn't hard to make, and since our family enjoys fish, we eat it often. -Marie Forte, Raritan, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 21

STUFFING:
6 tablespoons butter, cubed
1 small onion, finely chopped
1/4 cup finely chopped celery
1/4 cup finely chopped green pepper
1 pound uncooked shrimp, peeled, deveined and chopped
1/4 cup beef broth
1 teaspoon diced pimientos, drained
1 teaspoon Worcestershire sauce
1/2 teaspoon dill weed
1/2 teaspoon minced chives
1/8 teaspoon salt
1/8 teaspoon cayenne pepper
1-1/2 cups soft bread crumbs
FISH:
6 flounder fillets (3 ounces each)
5 tablespoons butter, melted
2 tablespoons lemon juice
1 teaspoon minced fresh parsley
1/2 teaspoon paprika
Salt and pepper to taste

Steps:

  • Preheat oven to 375°. In a large skillet, melt butter. Add onion, celery and green pepper; saute until tender. Add shrimp; cook and stir until shrimp turn pink. Add broth, pimientos, Worcestershire sauce, dill, chives, salt and cayenne; heat through. Remove from heat; stir in bread crumbs., Spoon about 1/2 cup stuffing onto each fillet; roll up. Place seam side down in a greased 13x9-in. baking dish. Drizzle with butter and lemon juice. Sprinkle with seasonings. Bake, uncovered, 20-25 minutes or until fish flakes easily with a fork.

Nutrition Facts : Calories 357 calories, Fat 23g fat (14g saturated fat), Cholesterol 187mg cholesterol, Sodium 476mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 1g fiber), Protein 28g protein.

BAKED STUFFED SHRIMP



Baked Stuffed Shrimp image

This is a recipe for shrimp with a seasoned bread stuffing. I love to serve this dish when I have guests for dinner because I can prepare the shrimp early in the day. I've always received rave reviews over this recipe and have shared it often. You may add diced lobster or scallops to the cracker mixture just before baking. Serve with drawn butter.

Provided by LRW1

Categories     Seafood     Shellfish     Shrimp

Time 1h5m

Yield 4

Number Of Ingredients 9

40 unsalted soda crackers, crushed
1 cup fresh bread crumbs
1 tablespoon garlic powder
½ cup butter, melted
1 tablespoon Worcestershire sauce
1 pinch ground black pepper
2 tablespoons grated Parmesan cheese
½ cup dry white wine
16 jumbo shrimp, peeled and deveined, with tails

Steps:

  • In a medium bowl, mix crushed crackers, bread crumbs and garlic powder. In a small bowl, blend butter and Worcestershire sauce. Mix blended butter, pepper and Parmesan cheese into the cracker mixture. Stir in white wine, using only enough to hold together the mixture.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Butterfly the shrimp using a sharp knife, and arrange back side up in a large baking dish. Stuff shrimp with heaping tablespoons of the cracker mixture.
  • Bake 20 minutes in the preheated oven, until cracker mixture is lightly browned, shrimp are opaque, and the tails have curled.

Nutrition Facts : Calories 546.9 calories, Carbohydrate 44.8 g, Cholesterol 148.3 mg, Fat 29.7 g, Fiber 2.4 g, Protein 19.3 g, SaturatedFat 16.4 g, Sodium 755.8 mg, Sugar 2.9 g

BAKED CRAB-STUFFED SHRIMP IMPERIAL



Baked Crab-Stuffed Shrimp Imperial image

Make and share this Baked Crab-Stuffed Shrimp Imperial recipe from Food.com.

Provided by mailbelle

Categories     Crab

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 14

16 jumbo shrimp, peeled and cleaned (10-15 count)
2 tablespoons butter, clarified
1/4 cup white wine
1 lemon, juiced
1 lb crab lump meat, fresh
1 cup mayonnaise
1/8 teaspoon Tabasco sauce
1/2 teaspoon lemon juice
1/8 teaspoon Worcestershire sauce
1/8 teaspoon Old Bay Seasoning
1/4 cup fresh breadcrumb
1/4 teaspoon salt
1/4 cup red bell pepper, finely diced
4 tablespoons chives, finely chopped

Steps:

  • Pick through crab meat carefully to remove any bits of shell or cartilage. Mix all Imperial Stuffing ingredients until thoroughly blended.
  • Split shrimp along bottom so that shrimp rests flat on pan and tails curl over stuffing. Stuff each shrimp with about 1 1/2 ounces of stuffing. Lay shrimp on a buttered pan or casserole and sprinkle with lemon juice and white wine.
  • Bake in a preheated 350° oven for 15 to 20 minutes, or until tails curl and stuffing is lightly browned.
  • Serve immediately.

Nutrition Facts : Calories 446.6, Fat 27.8, SaturatedFat 7, Cholesterol 200.8, Sodium 823.6, Carbohydrate 24, Fiber 1.8, Sugar 4.8, Protein 24.8

BAKED STUFFED SHRIMP WITH CRABMEAT & RITZ CRACKERS RECIPE - (4.5/5)



Baked Stuffed Shrimp with Crabmeat & Ritz Crackers Recipe - (4.5/5) image

Provided by Treebs

Number Of Ingredients 18

1 pound fresh lump crabmeat, shells removed
2 teaspoons cajun seasoning
4 tablespoons butter, plus
3 tablespoons melted butter
1/2 cup onion, minced
1/4 cup bell peppers, chopped
1/4 cup celery, minced
1/4 cup fresh parsley, chopped
1 tablespoon garlic, minced
1/4 cup mayonnaise
1 egg, beaten
3 tablespoons fresh lemon juice
1 tablespoon Worcestershire sauce
1 tablespoon hot sauce
1 cup Ritz crackers, crushed
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 pounds jumbo shrimp, shelled, deveined and butterflied

Steps:

  • Preheat the oven to 375°F. Line your baking dish with foil, and butter or spray with nonstick cooking spray. Place the crabmeat in a large bowl ad season with the Cajun seasoning, salt and pepper. Cover and refrigerate until ready to use. In your fry pan, melt 4 tablespoons butter over med-high heat. Add the onions, celery, and bell peppers and cook, stirring, until softened, about 4 minutes. Add the parsley and garlic, and cook, stirring, for 1 minute. Remove from heat and let cool. Add the cooled vegetables to the crabmeat and toss to combine. Add the mayo, egg, lemon juice, Worcestershire and hot sauce and stir gently. Add 1 cup of cracker crumbs, salt and pepper to taste, and stir gently, being careful not to break up the crabmeat. Spoon the crabmeat stuffing evenly into each shrimp (about 2 tablespoons), and place, stuffed sides up, in your baking dish. Drizzle with the remaining melted butter. Bake until golden, about 20 minutes, until lightly browned.

EASY BAKED STUFFED SHRIMP WITH CRABMEAT & RITZ CRACKERS



Easy Baked Stuffed Shrimp with Crabmeat & Ritz Crackers image

Zest up your Holiday dinner table with this promisingly easy baked stuffed shrimp recipe. It's easy, it's efficient & it's delicious!

Provided by Meghna.

Categories     Appetizer

Time 25m

Number Of Ingredients 14

1 Dozen OR 12 Colossal Prawns shell on, deveined (fresh or frozen)
1/3 Cup Finely chopped white onion.
1 tablespoon Finely Chopped Garlic.
5 tablespoons Butter
1/4 cup roughly chopped crab meat ( either packaged or fresh).
1/4 cup roughly chopped pollock fish or any white fish.
1/4 cup roughly chopped white bread (any, we used ciabatta)
2 tablespoons roughly chopped celery.
14 Ritz crackers ( roughly crushed, not fine)
3 tablespoons Mayonnaise.
1 teaspoon crushed pepper powder.
3 tablespoons bread crumbs (any, we used the regular variety)
1 large egg.
Salt (to taste)

Steps:

  • How To Make the Stuffing:1. Over medium-high heat melt the butter & then add the chopped onion and garlic and saute for 5 mins.2. In a clean dry bowl take the roughly crushed Ritz crackers and add the sauteed onion + garlic and mix everything well.3. Next, add the mayonnaise to the above mixture and mix well.4. Now add the chopped Pollock fish, bread, celery & crabmeat and mix everything well.5. Crack one egg and add to the above mixture, mix well to bind everything.6. Next, add the crushed pepper and salt and mix well until everything comes together into a nice doughy form ( refer the stepwise pictures).7. The stuffing is ready.How to Stuff the butterflied Prawns with the stuffing:1. Line a cookie sheet with aluminum foil and spray or brush oil.2. Arrange the Butterflied Shrimps on the cookie sheet with the shell side facing down and butterflied side facing up.3. Next, scoop about 1 tablespoon stuffing, roll it within your palm to form a ball, lay it gently over the butterflied shrimp.4. Gently press the stuffing with the help of a spoon. Repeat the process with all the Shrimps.5. Now, brush the top of the stuffing with the leftover butter from the pan.6. Preheat oven at 350 F or 177 C.7. Bake the stiffed Prawns for 15 mins or until the top of the stuffing turns light golden.

Nutrition Facts : Calories 160 kcal, Carbohydrate 4 g, Protein 21 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 180 mg, Sodium 310 mg, ServingSize 1 serving

BAKED STUFFED SHRIMP WITH CRABMEAT STUFFING



Baked Stuffed Shrimp with Crabmeat Stuffing image

This dish is part of our family Christmas Eve celebration every year. I love baked stuffed shrimp, but so many restaurants here prepare their shrimp piled high with Ritz crackers drenched in butter. I think the crabmeat stuffing adds somethng a bit more special. Prep time includes the stuffing's cooling time.

Provided by Kozmic Blues

Categories     Crab

Time 1h25m

Yield 20 Shrimp

Number Of Ingredients 18

1 lb fresh lump crabmeat, shells removed (or 2 cans of canned crabmeat if fresh isn't available)
2 teaspoons cajun seasoning or 2 teaspoons Old Bay Seasoning (or to taste) (optional)
4 tablespoons butter, plus
3 tablespoons melted butter
1/2 cup onion, minced
1/4 cup celery, minced
1/4 cup green bell pepper, minced
1/4 cup chopped fresh parsley
1 tablespoon garlic, minced
1/4 cup mayonnaise
1 egg, beaten
3 tablespoons fresh lemon juice
1 tablespoon Worcestershire sauce
1 tablespoon hot sauce
1 cup buttery cracker, crushed
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 lbs u- 12 shrimp or 2 lbs jumbo shrimp, shelled,deveined,and butterflied

Steps:

  • Preheat the oven to 375 degrees.
  • Line your baking dish with foil, and butter or spray with non stick cooking spray.
  • Place the crabmeat in a large bowl and season with the Cajun Seasoning, Old Bay or salt and pepper, (your choice).
  • Cover and refrigerate until ready to use.
  • In your fry pan, melt 4 tablespoons butter over medium-high heat.
  • Add the onions, celery, and bell peppers and cook, stirring, until softened, about 4 minutes.
  • Add the parsley and the garlic, and cook, stirring, for 1 minute.
  • Remove from heat and let cool.
  • Add the cooled vegetables to the crabmeat and toss to combine.
  • Add the mayonnaise, egg, lemon juice, Worcestershire and hot sauce and stir gently.
  • Add 1 cup of cracker crumbs, salt and pepper to taste, and stir gently, being careful not to break up the crabmeat.
  • Spoon the crabmeat stuffing evenly into each shrimp (about 2 Tbsp), and place, stuffed sides up, in your baking dish.
  • Drizzle with the remaining melted butter.
  • Bake until golden, about 20 minutes.

DAN'S BAKED STUFFED SHRIMP



Dan's Baked Stuffed Shrimp image

An easy Dan's Baked Stuffed Shrimp recipe

Provided by Dan Diodato

Categories     Mushroom     Shellfish     Bake     Christmas     Seafood     Winter     Christmas Eve     Gourmet     Windsor     Connecticut

Yield Serves 6

Number Of Ingredients 15

For stuffing
1 cup chopped mushrooms (about 1/4 pound)
3 tablespoons minced onion
2 tablespoons minced celery ribs
1 tablespoon minced garlic (about 3 cloves)
3 tablespoons finely chopped fresh parsley leaves
3 tablespoons unsalted butter
1/2 pound scallops, chopped, or lump crabmeat, picked over
1/2 cup chicken broth
32 Ritz crackers (about two thirds of a 12-ounce package), crushed into coarse crumbs
18 jumbo shrimp (about 2 pounds), shelled, leaving tail and connecting shell segment intact
2 tablespoons unsalted butter
1/4 teaspoon paprika
Garnish: chopped fresh parsley leaves
Accompaniment: lemon wedges

Steps:

  • Preheat oven to 375°F. and butter a large baking dish.
  • Make stuffing:
  • In a large heavy skillet cook mushrooms, onion, celery, garlic, and parsley in butter over moderate heat, stirring occasionally, until softened and liquid mushrooms give off is evaporated. Add scallops or crabmeat and cook over moderately high heat, stirring, 3 minutes. Stir in broth and cracker crumbs and remove skillet from heat.
  • Butterfly shrimp by cutting lengthwise along inside curve, almost completely through. Split open shrimp and devein. Mound about 2 tablespoons stuffing onto each shrimp, pressing gently, and put shrimp, stuffed sides up, in baking dish. Melt butter and drizzle over shrimp. Sprinkle shrimp with paprika and bake 20 minutes, or until stuffing is golden.
  • Garnish shrimp with parsley and serve with lemon wedges.

CRAB MEAT STUFFED SHRIMP



Crab Meat Stuffed Shrimp image

A perfect union of Louisiana Seafood royalty. Large Gulf shrimp surrounded by crab meat stuffing seasoned with creole and cajun magic, then baked to golden perfection.

Provided by Sweet Daddy D

Categories     Main Dish

Time 1h40m

Number Of Ingredients 16

1 1/2 pounds 16-20 Ct Shrimp
1 -2 tablespoons Creole seasoning
4 tablespoons Butter
1/2 cup Yellow Onions (chopped fine)
1/4 cup green onions (chopped fine)
1/4 cup Celery (chopped fine)
3 cloves garlic (chopped fine)
1 pound backfin crab meat
1/2 cup Dry White Wine
3 tablespoons mayonaise
2 cups seasoned bread crumbs (in all)
1 egg (scrambled)
3 tablespoons Worcestershire Sauce
2 tablespoons hot sauce
3 tablespoons lemon juice
Kosher Salt and Black Ground Pepper to Taste

Steps:

  • Prep the shrimp by peeling and rinsing each one. You can leave the tail shell on if you want but it's not necessary. Take a paring knife and butterfly the shrimp by slicing 1/2 to 3/4 deep into the shrimp starting at the head end to almost all the way to the tail. Clean out the vein and rinse again. Pat the shrimp dry with paper towels. Place butterflied shrimp in a bowl and mix with 1 to 2 Tbs of creole seasoning. Set aside while you prepare the stuffing.
  • Finely chop onions, green onions, garlic and celery and set aside.
  • Place the crab meat into a bowl and measure all the other ingredients into prep bowls and set aside.
  • Preheat the oven to 375 degrees

Nutrition Facts : Calories 183 kcal, Carbohydrate 12 g, Protein 16 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 154 mg, Sodium 765 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

EASY BAKED STUFFED SHRIMP



Easy Baked Stuffed Shrimp image

These easy baked Stuffed Shrimp are seriously the best! Butterflied shrimp are stuffed with a savory homemade stuffing mixture and baked in the oven.

Provided by Zona

Categories     Seafood

Time 20m

Number Of Ingredients 9

12 large shrimp (size 16 - 20 per lb)
3 Tbsp butter
1 Tbsp olive oil
1 Tbsp dried minced onion
1 tsp jarred minced garlic
1/2 cup chicken broth
Salt and freshly ground black pepper (to taste)
2 slices white bread
2 tsp chopped fresh parsley (plus more for garnish)

Steps:

  • Preheat oven to 450 degrees F (230 C).
  • Cut bread into tiny cubes.
  • Peel shrimp leaving tail on.
  • Butterfly shrimp by inserting a knife about three-quarters of the way into shrimp near the head and cut nearly all the way down the center of the shrimp's back to the tail, leaving the front of the shrimp intact.
  • Remove vein with tip of the knife.
  • Open cut shrimp until it lies flat.
  • Place shrimp butterflied side down on a baking sheetsprayed with non-stick spray.
  • Press flat part of shrimp gently down to make it even flatter.
  • In a frying pan over medium heat, cook the butter, olive oil, dried minced onion, minced garlic, chicken broth, salt and pepper. Cook and stir 3 minutes.
  • Stir in bread cubes and chopped parsley until combined.
  • Use a melon baller to scoop stuffing mixture into butterflied shrimp.
  • Curl the shrimp tails over top of the stuffing mixture.
  • Bake 5 - 8 minutes.
  • Remove pan from oven and sprinkle stuffed shrimp with more parsley if desired. Serve immediately.

Nutrition Facts : Calories 57 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 19 milligrams cholesterol, Fat 4 grams fat, Fiber 0 grams fiber, Protein 2 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 164 milligrams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat

EMERIL'S CHILDHOOD FAVORITE: CRABMEAT-STUFFED SHRIMP



Emeril's Childhood Favorite: Crabmeat-Stuffed Shrimp image

Provided by Food Network

Categories     main-dish

Time 1h40m

Yield 4 entree or 8 appetizer servings

Number Of Ingredients 33

1 pound fresh lump crabmeat, picked over for shells and cartilage
2 teaspoons Essence, recipe follows
4 tablespoons unsalted butter, plus 3 tablespoons melted unsalted butter
1/2 cup minced yellow onions
1/4 cup minced celery
1/4 minced green bell peppers
1/4 cup finely chopped fresh parsley leaves
1 tablespoon minced garlic
1/4 cup mayonnaise
1 egg, lightly beaten
3 tablespoons fresh lemon juice
1 tablespoon Worcestershire sauce
1 tablespoon hot sauce
1 1/2 cups crushed buttery, flaky crackers
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
20 jumbo shrimp (about 2 pounds), shelled, leaving tail and connecting shell segment, deveined, and butterflied lengthwise
20 jumbo shrimp (about 2 pounds), shelled, leaving tail and connecting shell segment, deveined, and butterflied lengthwise
2 tablespoons olive oil
1 tablespoon chopped garlic
1 teaspoon crushed red pepper
1/2 pound kale, chiffonade
Salt and freshly ground black pepper
Chopped parsley, garnish
1 lemon, cut into wedges, garnish
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Steps:

  • Preheat the oven to 375 degrees F. Butter a large baking dish and set aside.
  • Place the crabmeat in a large bowl and season with the Essence. Cover and refrigerate until ready to use.
  • In a large skillet, melt 4 tablespoons butter over medium-high heat. Add the onions, celery, and bell peppers and cook, stirring, until softened, about 4 minutes. Add the parsley and the garlic, and cook, stirring, for 1 minute. Remove from heat and let cool.
  • Add the cooled vegetables to the crabmeat and toss to combine. Add the mayonnaise, egg, lemon juice, Worcestershire and hot sauce and stir gently with a large wooden spoon. Add 1 cup of the cracker crumbs, the salt, and pepper, and stir gently, being careful not to break up the crabmeat.
  • Mound about 2 tablespoons of the crabmeat stuffing into each shrimp, press gently to close, and place, stuffed sides up, in the prepared baking dish. Sprinkle the remaining 1/2 cup of the flaky, buttery cracker crumbs over the stuffed shrimp and drizzle with the remaining melted butter. Bake until golden, about 20 minutes.
  • While the shrimp are baking, heat a large saute pan over medium-high heat. When the pan is hot, add the olive oil. Add the garlic and crushed red pepper and cook, stirring continuously, for 1 minute. Add the kale and saute until the kale is just wilted, about 3 to 5 minutes. Season with salt and pepper.
  • Place the kale on 4 plates. Remove the shrimp from the oven and divide among plates, on top of the kale. Garnish with parsley and lemon wedges. Serve immediately.
  • Combine all ingredients thoroughly and store in an airtight jar or container.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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BAKED STUFFED SHRIMP WITH CRABMEAT STUFFING RECIPES
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Baked crabmeat stuffed shrimp with ritz cracker topping recipe. Learn how to cook great Baked crabmeat stuffed shrimp with ritz cracker topping . Crecipe.com deliver fine selection of quality Baked crabmeat stuffed shrimp with ritz cracker topping recipes …
From tfrecipes.com


BAKED STUFFED SHRIMP - A FAMILY FEAST | DELICIOUS RECIPES ...
2016-02-03 Skip the over-priced Baked Stuffed Shrimp at a crowded restaurant – and create this impressive dish right at home! Jumbo, tail-on shrimp are filled with a stuffing made with lump crab meat, a combination of Ritz and Saltine crackers, mayonnaise, clam juice, diced vegetables, plus sherry, butter and other seasonings.. This baked stuffed shrimp recipe …
From afamilyfeast.com
4/5 (3)
Category Entree
Cuisine Seafood
Total Time 40 mins
  • In a medium sauté pan over medium heat, melt 4 tablespoons of the butter and add the onion, celery, pepper and mushroom. Sauté for five minutes and remove from heat.
  • Add crab meat to the bowl with the crackers along with the cooked vegetables, hot pepper powder, beaten egg, mayonnaise, lemon juice and clam juice. Mix to combine.


STUFFED BAKED JUMBO SHRIMP - ALYONA’S COOKING
2016-01-07 3. Farther more, season the shrimp with salt to taste. 4. Also, preheat the oven to 400 degrees F. 5. Then place a heaping teaspoon full of the stuffing mixture into each butterflied shrimp. 6. After that, place stuffed shrimp into a lightly greased baking dish or an oven safe skillet and continue to work with remaining shrimp.
From alyonascooking.com
4.1/5 (42)
Category Appetizer
Cuisine American
Total Time 25 mins
  • Combine the stuffing mix, mayonnaise, old bay seasoning, worestshire sauce, garlic powder, egg and water in a medium sized bowl. Stir to combine and set aside to thicken slightly.
  • Butterfly the shrimps by making light incisions in the inner part of the shrimps starting from the tail down. Remove any veins. Don't slice too deep in.


STUFFED SHRIMP WITH CRAB MEAT | ORSARA RECIPES
2021-01-24 Pick up a shrimp and pack the crab meat onto the top of the shrimp by pressing the crab meat into the shrimp. Place onto the baking dish. Repeat with each shrimp. Sprinkle the stuffed shrimps' with some breadcrumbs and top off with small bits of butter. Place the baking dish into the oven and bake …
From orsararecipes.net
4.4/5 (7)
Total Time 35 mins
Category Appetizer
  • To prepare the shrimp, lightly cut down the back to remove the shell. Keep the tails on. After removing the shells, cut a little bit deeper to butterfly the shrimp. Rinse under water and remove the dark line that runs down the back of the shrimp. Set aside.
  • In a mixing bowl, add the crab meat, a tablespoon of parsley, hot pepper flakes, garlic, two ounces of butter (half a stick), salt and black pepper and mix together until fully combined. Sprinkle in 1/4 cup of breadcrumbs and continue to mix. If too wet, add more breadcrumbs.
  • Rub a tablespoon of butter onto the bottom of a baking dish or gratin dishes. Leave the remaining butter chunks in the dish. This is so the shrimp do not stick to the bottom of the dish.


BAKED STUFFED SHRIMP WITH CRABMEAT STUFFING RECIPE - FOOD ...
Jun 17, 2018 - This dish is part of our family Christmas Eve celebration every year. I love baked stuffed shrimp, but so many restaurants here prepare their shrimp piled high with Ritz crackers drenched in butter. I think the crabmeat stuffing adds somethng a bit more special. Prep time includes the stuffing…
From pinterest.com
5/5 (29)
Total Time 1 hr 25 mins
Servings 20


SHRIMP AND CRAB MEAT STUFFING RECIPE | MYRECIPES
2010-02-05 Directions. Instructions Checklist. Step 1. Sauté onion and parsley in butter in a large skillet until onion is tender. Add bread cubes, stirring to coat. Stir in remaining ingredients. Advertisement.
From myrecipes.com
Servings 3


BAKED STUFFED SHRIMP - RECIPE | COOKS.COM
2007-08-30 Split shrimp and remove veins and all shells from shrimp except for the joint at the tail. Wash. Brush shrimp with a little melted butter. Bake in a preheated 325°F for 3-4 minutes. Remove from oven. Combine remaining ingredients to make stuffing. Stuff centers of shrimp with mixture of all remaining ingredients.
From cooks.com


BAKED STUFFED SHRIMP WITH CRAB MEAT RECIPE | THE CRAB PLACE
Saute in butter, add crabmeat and mix. Remove from heat and add bread crumbs. Add the rest of ingredients and mix well. Season to taste. Peel, devein and butterfly shrimp. Stuff with crab stuffing. Bake at 350 degrees until golden brown, about 5 to 6 minutes. Click here for a printer friendly version of this recipe.
From crabplace.com


10 BEST STUFFED SHRIMP WITH CRAB MEAT RECIPES | YUMMLY

From yummly.com


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