These Crab Stuffed Shrimp with a flavorful lemon sauce combine the succulence of jumbo shrimp with the richness of lump crab meat. This seafood dish is ideal as an appetizer, or serve for a special dinner. These Stuffed Shrimp can be prepared ahead of time, allowing you to effortlessly enjoy a delicious meal without the rush of last-minute cooking and make for a great addition to your Feast of the Seven Fishes celebration on Christmas Eve.
Let’s Talk Shrimp and Crab
The choice of shrimp size and the type of crab utilized significantly impacts the taste and presentation of these protein-packed Crab Stuffed Shrimp.
Choosing Shrimp Size:
- Opt for larger-sized shrimp, preferably jumbo shrimp (8-13 count, or larger), to accommodate the stuffing adequately.
- Larger shrimp provide ample space for the filling, ensuring a balanced ratio of shrimp to stuffing.
- Jumbo-sized shrimp are ideal for holding the crab filling without overpowering the overall flavor profile of the dish.
Type of Crab for Stuffing:
- Use lump crab meat for its exceptional taste, delicate texture, and sweetness that pairs well with the shrimp.
- If lump crab isn’t available, alternatives such as claw or backfin crab meat can be used to achieve a similar result.
- Whether fresh or canned, ensure the crab meat is well-drained before incorporating it into the stuffing mixture.
How to Prepare and Butterfly Shrimp
Try to find jumbo shrimp that are already peeled, or EZ-peel and deveined. Easily, use a shrimp deveining tool, or follow these steps to peel and devein the shrimp:
- Start with raw, uncooked shrimp. Hold the shrimp firmly but gently.
- Locate the outer shell running along the curved back of the shrimp.
- Using your fingers or a small paring knife, carefully peel away the shell starting from the legs, working towards the tail.
- For this stuffed shrimp receive, leave the tail on for presentation.
- Once the shell is removed, you’ll notice a dark line running along the back of the shrimp. This is the digestive tract, commonly known as the vein.
- To devein the shrimp, use a small knife or deveining tool. Make a shallow incision along the back of the shrimp, exposing the vein.
- With the tip of the knife or your fingers, lift the vein and pull it out gently. Rinse the shrimp under cold water to remove any remaining vein or debris.
- Pat the peeled and deveined shrimp dry with a paper towel before using in your recipe.
To butterfly shrimp, follow these easy steps:
- Gently make a shallow, lengthwise incision along the back of the peeled and deveined shrimp, starting from the head to the tail.
- Be cautious not to cut all the way through; the shrimp should remain attached at the bottom.
- Open the shrimp along the incision to expose the inner flesh, resembling a butterfly shape.
- Press down slightly to flatten the shrimp for even cooking.
How to Prepare Crab Stuffed Shrimp
Once the shrimp are prepared, place in the fridge to chill while you prepare the crab filling.
Prepare the Filling:
- Preheat oven to 350°F (175°C). Melt the butter in a pan over medium heat.
- Sauté minced garlic and shallots until softened. Add Old Bay seasoning and pour in the white wine. Cook for a few minutes to reduce.
- Stir in breadcrumbs and parsley. Transfer to a bowl to cool.
- Once cooled slightly, fold in the lump crab meat and beaten egg until well combined.
Stuff the Shrimp:
- Mold the filling to fit each shrimp. Press gently to secure the filling.
- Place stuffed shrimp in a butter-lined cast iron pan or baking dish.
Bake the Stuffed Shrimp:
- Bake for 8 to 10 minutes, or until shrimp is opaque and filling is heated through. Broil for a minute for a golden top.
Prepare the Lemon Sauce:
- In the same pan used for filling, heat 2 teaspoons olive oil with the garlic clove over medium heat to infuse the oil for a minute.
- Whisk in Dijon mustard and the butter.
- Add white wine and chicken stock. Whisk.
- Turn up the heat just slightly to allow the sauce to reduce.
- Finish by adding lemon juice.
- Taste for seasoning.
- Strain the lemon sauce.
- Plate the baked stuffed shrimp, spoon the lemon sauce over the shrimp.
- Garnish with fresh parsley and serve with lemon wedges.
Tips for Making the Best Stuffed Shrimp
- Use jumbo shrimp for best results.
- Ensure shrimp are properly cleaned, peeled, and deveined.
- Easily replace lump crabmeat with claw or backfin.
- Sauté garlic and shallots until softened without browning.
- Allow breadcrumb mixture to cool before adding crab meat and egg.
- Gently mold the filling to fit shrimp without overpacking.
- Monitor baking time to prevent overcooking; shrimp should be opaque.
- Use the same pan for lemon sauce to enhance flavor.
- The white wine can be replace with all stock, if desired.
- Vegetable or seafood stock can be used in replacement of the chicken stock.
- Simmer lemon sauce until it reaches desired thickness.
How to Serve and Store Stuffed Shrimp
If you are not planning this as a Stuffed Shrimp Appetizer, consider pairing this seafood dish with any of the following for a complete meal:
- Rice: Serve the shrimp alongside steamed rice, or a fragrant rice.
- Steamed Vegetables: Pair the stuffed shrimp with a side of steamed vegetables.
- Mixed Green Salad: Offer a light and refreshing mixed green salad dressed with a vinaigrette to compliment the richness of the shrimp.
Storing Leftover Stuffed Shrimp:
- Refrigeration: If you have leftover Crab Stuffed Shrimp, allow them to cool completely. Place them in an airtight container or wrap them tightly with plastic wrap.
- Fridge Storage: Store the leftovers in the refrigerator for up to 2-3 days.
- Reheating: To reheat, preheat the oven to 350°F (175°C). Place the stuffed shrimp on a baking sheet and heat them in the oven for a few minutes to warm through. Try to avoid reheating in the microwave, as the shrimp may become tough.
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WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!
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