A plate of decadent Crab Stuffed Shrimp will make you feel like you're dining in an elegant restaurant. Delicious sweet crab and plump, briny, jumbo shrimp are a match made in heaven. And while it may look fancy, you won't believe how easy this recipe is to make.
2poundsshrimp12/15 per pound, peeled and deveined with the tails left on
1poundlump blue crab meat
4scallionswhite part only, finely chopped
1celery ribfinely chopped
1/2green bell pepperfinely chopped
1eggbeaten, can use extra-large or large
1/2teaspoonOld Bay Seasonings
24round buttery crackersI used Ritz
14round buttery crackers
Preheat the oven to 400 degrees F.
While the oven is preheating, melt butter in a medium-size skillet over medium heat. Add the scallions, celery, and bell pepper. Cook and stir for about four minutes or until the veggies are tender and translucent. Remove from the heat and set aside.
Crush the crackers using a food processor or by placing them in a plastic bag and crushing them with your hand or a rolling pin.
Spread out the crab meat on a plate and carefully pick through it to remove and discard any bits of shell or cartilage. The shell pieces are easier to feel than to see. Set aside.
Add the cooled veggies, mayonnaise, beaten egg, sour cream, dry mustard, Worcestershire, Old Bay seasonings, lemon pepper, and Creole Seasoning to a large bowl and mix well. Add the crushed crackers and crab meat and toss gently to prevent the lumps from breaking up.
Cover and chill this mixture for about 30 minutes to allow it to set up a bit.
While the mixture is chilling, butterfly your shrimp by inserting a knife about half-way into shrimp near the head and cut nearly all the way down the center of the shrimp's back to the tail. Use your hands to gently open up the shrimp and place it cut side down on a lightly greased baking sheet with the tail folded over in a "c".
Use a small ice cream scoop (about 1.5 inches in diameter) to take a level scoop of the crabmeat mixture and place it on the top side of the butterflied shrimp. You might want to pack down the crab mixture a bit, and you may have to lift the tail to place it. Repeat with the remaining shrimp.
Melt the butter and combine one tablespoon with the crushed crackers. Reserve the other two tablespoons.
Sprinkle a little of the cracker mixture over the filling and drizzle each shrimp with the reserved melted butter.
Bake at 400 for ten to twelve minutes. The shrimp are done when the meat is opaque, and their tails have turned a reddish pink.
Remove from the oven and serve immediately.
The nutrition information is based on four crab stuffed shrimp. I usually use Ritz crackers, but you can use any brand you prefer when making this baked stuffed shrimp.For bite-size appetizers, you might want to use a smaller shrimp. This also means that you should use a smaller ice cream scoop to add the crab mixture.Crab Stuffed Shrimp is very rich, so I usually only plan on four to five shrimp per person as a main dish or two to three as an appetizer.I've never tried this recipe with canned crab meat, and I wouldn't recommend imitation. However, if you can't find fresh lump crab meat, you can substitute claw meat, which is also a little less expensive.Don't skip the step of "picking-over" the crab meat to remove any bits of shell that might be lurking. Taking a bite of food with a piece of shell or cartilage in it is like eating egg salad and biting down on a piece of eggshell.No sour cream, no problem. Combine 1/4 teaspoon of fresh lemon juice with three tablespoons of heavy cream. Let this mixture sit for at least 20 minutes to thicken. Voila, sour cream!