Crab Meat Stuffed Shrimp Recipes

BAKED STUFFED SHRIMP WITH CRABMEAT STUFFING

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.

CRAB MEAT STUFFED SHRIMP

Steps:

• Peel shrimp leaving tails and slice down middle deveining as you go.
• Lay on greased cookie sheet to form a circle with the tail pointing up.
• (Fan the tail out for beauty and handle) Mix first 7 ingredients and gently fold into crabmeat.
• Place a spoonful of crabmeat mixture on top of the circle.
• Top with fresh parmesan (optional) Place cookie sheet in 350 degree oven for 15 minutes, remove with spatula to serving tray, Serve immediately.
• Also, try stuffing mushrooms which only take 10-15 minutes in the oven, same temp.
• To prepare for a party, prepare trays, cover with plastic wrap and store in refrigerator, then just place in oven when ready and serve in 15 minutes!
• Having medium shrimp saves money and makes more of a finger-food size.
• I've made extra and frozen some to be used as side dishes.
• If you can't get seafood where you live, you can order all supplies from a seafood place in Florida- Joe Patti's Seafood online.
• Even mid-westerners can enjoy a special fresh seafood treat.

CRAB-STUFFED BACON-WRAPPED SHRIMP

Steps:

• Position an oven rack in the top of the oven and preheat the broiler to high.
• Add the crab, breadcrumbs, mayonnaise, parsley, lemon zest and juice, garlic, 2 tablespoons of the steak sauce and 1/2 teaspoon salt to a large bowl and stir until well combined.
• Cut a deep slit down the ridged back of each shrimp and open it up like a book. Put the shrimp on a baking sheet and press the tails down firmly so they lay flat. Top evenly with the crab mixture, then lay a piece of bacon across the crab mixture on each shrimp, tucking the ends under the shrimp and making sure they do not overlap.
• Broil until the bacon starts to crisp, about 10 minutes. Remove from the oven, brush with the remaining 1 tablespoon steak sauce and continue to broil until the bacon is dark golden and slightly charred in a few spots, about 2 minutes more depending on your broiler. Serve with lemon wedges.

CRAB STUFFED SHRIMP

Steps:

• Preheat the oven to 375°F. Line a baking sheet with parchment paper.
• Peel the shell off the shrimp but leave the tail intact.
• Run a knife down the back of the shrimp slicing a little more than 3/4 of the way through. Remove the black strip if your shrimp were not already deveined.
• Open the shrimp like a book and place them on a baking sheet.
• Heat the olive oil in a skillet over medium heat. Add the shallot and saute for 3 to 4 minutes until soft. Add the garlic and cook for 30 seconds until fragrant. Remove the pan from the heat.
• Stir in the seafood seasoning, dill, Worcestershire sauce, Tabasco ,chopped parsley, lemon zest, lemon juice, and Dijon. Let cool to room temperature.
• Add the shallot mixture to a mixing bowl. Stir in the egg,.
• Add the crabmeat and fold the mixture in gently until the crab is well coated. Fold in 1/2 cup of the Panko breadcrumbs (reserve the rest of the breadcrumbs for later).
• If the crab mixture does not hold together when you try to form it into a ball, add a couple of tablespoons of mayonnaise (see notes).
• Scoop about 1-1/2 to 2 tablespoons of crab mixture and roll into a ball then roll in the breadcrumbs. Place the ball of crab stuffing on a butterflied shrimp and flip the tail up and over the stuffing. Repeat with the rest of the shrimp.
• Bake at 375°F for 15 minutes. Serve warm or cold.

CRAB STUFFED JUMBO SHRIMP

Steps:

• Preheat the oven to 350F.
• Butterfly the shrimp and place them on a baking sheet sprayed with olive oil spray. Season with kosher salt and black pepper.
• Combine all ingredients for the filling in a bowl. It should be thick and stick together like a meatball consistency.
• Place equal sized balls on top of each piece of shrimp and press into place, approximately 1-2 tablespoons of filling per shrimp.
• Spray the shrimp with olive oil spray and bake at 350 for 15 minutes.
• Once done, combine the melted butter and lemon juice for the finishing sauce and drizzle on top, garnish with extra parsley and fresh lemon wedges.

CRAB-STUFFED SHRIMP

Steps:

• Heat oven to 375°F. Leaving the tail intact, cut a slit on the inside curve of each shrimp without cutting all the way through. Press open to butterfly.
• In 10-inch skillet, melt butter over medium heat. Cook onion, celery and garlic in butter about 2 minutes, stirring occasionally, until softened. Stir in wine; cook about 30 seconds or until bubbly.
• In medium bowl, stir vegetable mixture, bread crumbs, salt, parsley, whipping cream and crabmeat until well mixed. Mound slightly less than 1 tablespoon of stuffing onto each butterflied shrimp, pressing to shape.
• In ungreased 15x10x1-inch pan, place shrimp with stuffing sides up. Sprinkle cheese and paprika over stuffing. Bake about 30 minutes or until shrimp are pink and stuffing is starting to brown.

CRAB MEAT STUFFED SHRIMP

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

CRAB STUFFED SHRIMP

Steps:

• Preheat oven to 450 degrees F (230 C).
• Spray a baking sheet with non-stick spray.
• 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. Remove the vein with the tip of your knife.
• Using your hands, open the flesh of the shrimp until it lies flat.
• Place shrimp on prepared baking sheet and gently press the flat end to make them slightly flatter.
• Sprinkle shrimp with salt and pepper to taste.
• Soften cream cheese in microwave for about 30 seconds.
• If crab meat is in chunks, chop until it is minced.
• In a bowl, whisk together minced garlic, cream cheese, Panko bread crumbs, chives, and crab meat.
• Spoon cream cheese mixture equally into butterflied shrimp. A melon baller or a rounded teaspoon works great for this.
• Curl shrimp tails over top of cream cheese mixture.
• Bake 5 - 8 minutes.
• Remove pan from oven and sprinkle with fresh lemon juice, if desired. Serve immediately.

CRAB CAKE STUFFED SHRIMP

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.

EMERIL'S CHILDHOOD FAVORITE: CRABMEAT-STUFFED SHRIMP

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.

CRAB MEAT STUFFED SHRIMP

Steps:

• # 1 Peel shrimp leaving tails and slice down middle deveining as you go. # 2 Lay on greased cookie sheet to form a circle with the tail pointing up. # 3 (Fan the tail out for beauty and handle) Mix first 7 ingredients and gently fold into crabmeat. # 4 Place a spoonful of crabmeat mixture on top of the circle. # 5 Top with fresh parmesan (optional) Place cookie sheet in 350 degree oven for 15 minutes, remove with spatula to serving tray, Serve immediately. # 6 Also, try stuffing mushrooms which only take 10-15 minutes in the oven, same temp. # 7 To prepare for a party, prepare trays, cover with plastic wrap and store in refrigerator, then just place in oven when ready and serve in 15 minutes! # 8 Having medium shrimp saves money and makes more of a finger-food size.