Crab Cake Stuffed Shrimp (Print Layout)

Jumbo shrimp stuffed with savory crab cake, broiled and finished with zesty cowboy butter for a bold surf-and-turf serving.

# What You Need:

→ Seafood

01 - 16 jumbo shrimp, peeled and deveined, tails on, butterflied
02 - 8 oz lump crab meat, picked over for shells

→ Crab Cake Filling

03 - 1/4 cup mayonnaise
04 - 1 large egg, lightly beaten
05 - 1 tsp Dijon mustard
06 - 1 tsp Worcestershire sauce
07 - 1/2 tsp Old Bay seasoning
08 - 1/4 tsp black pepper
09 - 1/4 cup finely diced celery
10 - 1/4 cup finely diced red bell pepper
11 - 1 tbsp fresh parsley, chopped
12 - 1/2 cup panko breadcrumbs

→ Cowboy Butter

13 - 1/2 cup (1 stick) unsalted butter, melted
14 - 1 tbsp fresh lemon juice
15 - 2 cloves garlic, minced
16 - 1 tbsp fresh parsley, chopped
17 - 1 tbsp fresh chives, chopped
18 - 1/2 tsp smoked paprika
19 - 1/4 tsp cayenne pepper
20 - 1/2 tsp crushed red pepper flakes
21 - 1/4 tsp kosher salt
22 - Freshly ground black pepper, to taste

# Directions:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or lightly grease with cooking spray.
02 - Slice each shrimp along the back curve, cutting deep enough to open it flat without severing it completely. Arrange shrimp cut side up on the prepared baking sheet.
03 - In a medium mixing bowl, gently fold together the lump crab meat, mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, black pepper, diced celery, diced red bell pepper, chopped parsley, and panko breadcrumbs. Mix until just combined—avoid overworking to keep the crab meat in large, tender pieces.
04 - Scoop 1 to 2 tablespoons of the crab mixture and shape into a small oval. Press each portion firmly into the opened cavity of every butterflied shrimp. Secure with toothpicks if needed to hold the filling in place.
05 - Melt the butter in a small saucepan over low heat. Stir in the lemon juice, minced garlic, chopped parsley, chives, smoked paprika, cayenne pepper, red pepper flakes, kosher salt, and a generous grind of black pepper. Keep warm on the lowest heat setting.
06 - Using a pastry brush, lightly coat each stuffed shrimp with a thin layer of the cowboy butter. Bake on the center rack for 14 to 16 minutes, until the shrimp turn opaque pink and the crab filling turns golden.
07 - Switch the oven to broil for the final 1 to 2 minutes to develop a deeper golden crust on the crab topping. Watch closely to prevent burning.
08 - Remove the shrimp from the oven and immediately drizzle generously with the reserved warm cowboy butter. Serve with fresh lemon wedges and any remaining cowboy butter on the side for dipping.

# Expert Suggestions:

01 -
  • It looks like something from a restaurant menu but comes together in under an hour with straightforward technique.
  • The cowboy butter is the kind of thing you will start putting on everything once you taste it.
02 -
  • The crab filling will fall apart if you overmix it so treat it gently like you are folding clouds together.
  • Toothpicks are your friend for keeping the shrimp closed but set a reminder to remove them before serving because someone always forgets.
03 -
  • Pat the shrimp completely dry with paper towels before stuffing because excess moisture makes the filling slide right off during baking.
  • Reserve a small spoonful of the cowboy butter to brush on at the very end for a glossy finish that photographs beautifully and tastes even better.

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