Description
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.
Ingredients
Scale
- 8–10 jumbo shrimp (8–13 count), tail-on, peeled and deveined
- 8 ounces lump crab meat, drained
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 6 tablespoons butter
- 1 small shallot, minced
- 3 garlic cloves, minced
- 1/4 cup white wine
- 1 teaspoon Old Bay seasoning
- 1 cup panko or plain breadcrumbs
- 2 tablespoons fresh chopped parsley, plus more for garnish
- 1 beaten egg
- Lemon wedges for serving
For the Lemon Sauce:
- 2 teaspoons olive oil
- 1 garlic clove
- 1 tablespoon Dijon mustard
- 1 tablespoon butter
- 2 ounces white wine
- 3 ounces chicken stock
- 1 tablespoon lemon juice
- pinch of salt and pepper
Instructions
- Rinse the jumbo peeled and deveined shrimp (see post on how to peel and devein, if needed). This shrimp deveining tool is great!
- Butterly the shrimp by running a sharp knife along the back of the shrimp towards the tail, press down to flatten (see post for complete instructions on how to butterfly shrimp).
- Arrange the butterflied shrimp on a platter. Sprinkle with a touch of lemon juice, salt and pepper. Place in the fridge while you prepare the filling.
- Preheat oven to 350°F (175°C).
- Melt the butter in a saucepan. Add the minced garlic and shallots. Sauté for 3 to 4 minutes to soften, not brown.
- Sprinkle in the Old Bay Seasoning. Stir to combine.
- Pour in the white wine. Cook for a few minutes to cook off the alcohol.
- Add in the breadcrumbs and fresh parsley. Allow the breadcrumbs to soak up the liquid and toast, just slightly.
- Add this mixture to a bowl and allow to cool, slightly.
- Add the drained crabmeat and beaten egg to the breadcrumb mixture.
- Combine to form a stuffing.
- Form the filling to fit the shrimp. Place on top of each shrimp and pat down to secure.
- Place the stuffed shrimp onto a butter-lined cast iron pan or baking dish.
- Bake for 8 to 10 minutes, or until the shrimp are no longer translucent and cooked through. Broil for the last minute to achieve that golden brown crust.
- While the shrimp are baking, prepare the lemon sauce.
- In the same pan you used to prepare the filling, add the olive oil and garlic clove.
- Infuse the olive oil for just a minute on medium-heat.
- Whisk in the Dijon mustard and butter.
- Once the butter melts, pour in the white wine and chicken broth. Turn up the heat, just slightly.
- Allow the sauce to reduce.
- Once the sauce has reduced, add the lemon juice and allow to reduce a little further.
- Taste for salt and pepper. Strain the sauce.
- Plate the stuffed shrimp. Spoon on the lemon sauce.
- Garnish with fresh chopped parsley. Serve with lemon wedges.
- ENJOY!
Equipment
Notes
- 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.
- Use gluten-free breadcrumbs to make this a gluten-free seafood appetizer.
- 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.
- Remove the sauce from the heat as you add in the fresh lemon juice.
- Simmer lemon sauce until it reaches desired thickness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Dinner
- Method: Easy
- Cuisine: Seafood