Shrimp Stuffed with Crab Meat
Cajun-style shrimp stuffed with crab, perfect party appetizer
Enjoyed the recipe? Please consider leaving a 5-star rating and a comment below. Your feedback helps other readers find this recipe and gives me the encouragement to keep creating!
Rate this RecipeEquipment
- Cast-Iron Skillet Or Baking Dish Used to bake the stuffed shrimp
- 1 Mixing Bowl
- Oven
Ingredients
- 1 pound large shrimp Butterflied with tail on
- To taste cajun seasoning
- ½ cup mayonnaise Blue Plate mayo for authenticity
- 2 teaspoon dijon mustard
- ¼ cup green onions Finely chopped
- 2 dash hot sauce
- 1 teaspoon worcestershire sauce
- ½ lemon juice Approximately 15 mL
- 1 large egg
- 1 pound lump crab meat
- ¾ cup ritz crackers Crushed, can substitute with breadcrumbs or saltines
- 2 tablespoon butter Melted for drizzling
Step-by-Step Instructions
- To get started, prepare 1 pound (450 grams) of large shrimp. Make sure they are cleaned, deveined, and ready for butterflying. Gently butterfly each shrimp, slicing them along the back without cutting all the way through. Leave the tails on for a lovely presentation. Once butterflied, season the shrimp generously with Cajun seasoning, ensuring each one is coated for that iconic, bold flavor. Place the shrimp in the refrigerator to keep them fresh while you prepare the stuffing.
- In a medium-sized mixing bowl, add 1/2 cup (120 mL) of your favorite mayonnaise—preferably a good quality Cajun or Blue Plate mayo for an authentic flavor. Stir in 2 teaspoons (10 mL) of Dijon mustard and 1/4 cup (25 grams) of finely chopped green onions for a fresh, zesty bite. Add in a couple of dashes of hot sauce (about 1-2 mL) to bring in some heat, followed by 1 teaspoon (5 mL) of Worcestershire sauce for a deeper umami flavor.
- Take the shrimp out of the fridge, and begin shaping the crab mixture into small balls—each about 1 to 2 tablespoons. Place a ball of the crab mixture on top of the butterflied section of each shrimp, gently pressing the tail over the top to secure it in place. Arrange the stuffed shrimp in a cast-iron skillet or a baking dish, making sure they fit snugly so they hold together while baking.
- Arrange the stuffed shrimp on a platter and garnish with freshly chopped parsley and lemon wedges for an added burst of color and flavor. Serve warm as an appetizer, and consider pairing them with a light dipping sauce like garlic aioli or a tangy remoulade. Enjoy!
Notes
Using freshly squeezed lemon juice enhances the flavor significantly. You can substitute Ritz crackers with panko breadcrumbs for a lighter crunch.