WOW, is all I can say. Large butterflied shrimp loaded and piled high with an amazing jumbo lump crab meat filling. These Crab Stuffed Shrimp may just be the most perfect appetizer. Great for any gathering, or just a night at home. Oh, and just for fun, a touch of The Palm’s Shrimp Bruno sauce drizzled on top! Why? Because, I’m fancy like that!
Local to Charlotte? Grab local NC shrimp and fresh crab meat from The Carolina Meat & Fish Co.! Not local, they can ship direct to you! Yes, you can substitute jumbo lump with either backfin, or even claw meat. I just find that jumbo lump works much better in this recipe.
If you purchased a bit too much crab, click here to see how you can easily store and freeze it for later use.
So, if you have a cast iron pan, use it. If not, you really need to add one to your collection. Cast iron cooking is a staple in my household. This 12″ from Lodge is my favorite. Click here! Or, you can go with a 10.5″ like I did for this recipe.
HOW TO PREPARE CRAB STUFFED SHRIMP
PREPARE THE SHRIMP
Prepare your shrimp (6 to 8 count just means they come 6 to 8 shrimp per pound). I got lucky and was able to find EZ-peel large shrimp. They were already deveined. If you cannot find these, then you will need to peel yourself (keep the tail part in tact). To devein, just cut a slit down the back and remove the vein. Rinse well. Check out this tutorial on how to peel, devein and butterfly shrimp from Southern Living Magazine. Lay shrimp on paper towels to drain any excess water. Season with kosher salt and pepper.
CRAB MEAT STUFFING
Heat oven to 350 degrees. Melt the butter in a pan with the minced shallots and garlic. Soften. However, do not brown. Next, add in the white wine and Old Bay Seasoning. Allow to reduce down by just about half. Stir in the breadcrumbs. I made my own bread crumbs in a food processor using a day old baguette. You can definitely use store bought. Just be sure the bread crumbs are unseasoned.
Add in the fresh chopped parsley and allow the bread crumbs to toast and soak up the liquid for about two to three minutes. Remove pan from heat. Gently fold in the jump lump crab. It’s ok if the crab breaks down just a bit. Transfer mixture to a bowl.
Next, allow the mixture to cool, just slightly, before adding the egg. The egg will help bind the mixture together. Mix well. Place the shrimp in a small cast iron pan, or oven-safe baking dish. I used this 10.5″ cast iron pan from Lodge. Click here. I situated the shrimp in the pan so that the tails would lay against the sides. Fill the shrimp with the mixture. You may have to kind of pat down the mixture, or you can even create a sort of patty and place on shrimp. Be generous with the crab filling.
TO FINISH AND SERVE THE CRAB STUFFED SHRIMP
Place the Crab Stuffed Shrimp in the oven and allow to bake for at least 10 to 15 minutes. The shrimp should no longer be translucent. Turn on the broiler at the end to brown up the top.
While the shrimp are baking, using the same pan you used to create the filling. Add in olive oil and garlic. Allow the garlic to infuse the oil for a minute or two. Whisk in the dijon mustard and butter. Once the butter has melted, whisk in the wine and chicken stock. Taste. If needed, season with additional salt. Add in a touch of black pepper. Remove from heat and whisk in the lemon juice.
Now, on to plating! To serve these amazing Crab Stuffed Shrimp, dot each shrimp with a touch of sauce. Garnish with fresh chopped parsley. Serve with plenty of lemon wedges.
Yearning for more fabulous appetizer ideas? Click here! Also, if you love shrimp, check out some of my other amazing shrimp recipes: