Each jumbo shrimp is butterflied deeply, stood tail-up in a buttered dish and topped with a mound of lump crab stuffing bound with panko, egg, mayonnaise, Dijon, lemon and seafood seasoning.
A sprinkle of panko and a drizzle of melted butter go on top, and the shrimp bake for 12 to 15 minutes until the crumbs are golden.
How to Make It
Shrimp butterflied and set tail-up
Heat the oven to 400°F. Butterfly the shrimp deeply without cutting through and arrange them tail-up in a lightly buttered baking dish.
Crab stuffing mixed
Mix the crab, 1/4 cup panko, beaten egg, mayonnaise, Dijon, lemon juice and seafood seasoning.
Stuffing mounded, panko on top
Mound the crab stuffing onto the butterflied shrimp and sprinkle with the remaining panko.
Butter drizzled, baked until stuffing reaches 165°F
Drizzle with melted butter and bake 12 to 15 minutes, until the shrimp are opaque and the centre of the stuffing reaches 165°F.
Parsley and pan butter to finish
Finish with parsley and spoon any golden butter from the dish over the shrimp.
One Stuffed Shrimp
Twelve shrimp, each built the same way in the baking dish.
What goes into one stuffed shrimp
Shrimp
One jumbo shrimp, butterflied deeply and set tail-up.
Crab stuffing
A mound of lump crab bound with panko, egg, mayonnaise, Dijon, lemon and seasoning.
Crumb top
A sprinkle of the remaining panko.
Butter
A drizzle of melted butter before baking, and pan butter spooned over after.
Baked 12 to 15 minutes, then parsley.
Ingredient Notes
- Jumbo shrimp
- Twelve, peeled and deveined with the tails left on.
- Cooked lump crab meat
- Six ounces, picked over. Crab and shrimp are shellfish allergens.
- Egg
- One beaten egg binds the stuffing, so check that its centre reaches 165°F.
Frequently Asked Questions
Is this made with real crab?
Yes. The stuffing uses cooked lump crab meat.
Why check the stuffing temperature?
The stuffing contains egg, so its centre should reach 165°F while the shrimp turn opaque.
Are the shrimp fried?
No. They are baked in the oven with a buttered crumb top.
Why This Recipe Works
- Butterflying the shrimp deeply gives the stuffing a wide bed to sit on.
- Egg and panko hold the crab stuffing together so it stays mounded as it bakes.
- Melted butter drizzled over the crumb top turns it golden and crisp.
- A hot 400°F oven cooks the shrimp and the stuffing in the same short time.
Success Tips
- Press the butterflied shrimp open firmly so they sit flat under the stuffing.
- Fold the crab in gently to keep some chunky pieces.
- Probe the centre of the stuffing, not the shrimp, for the 165°F check.
Serving Ideas
Arrange the stuffed shrimp on a platter tails up, spoon the golden butter from the dish over them and scatter parsley.
