Stuffed Shrimp with Crabmeat is the ultimate Christmas appetizer. Get your party started with this delicious and savory dish. The shrimp is filled with juicy and delicious crabmeat that will melt in yo mouth. The crabmeat is given a fresh herbal taste that’s not too overpowering, but just right with the addition of cilantro. This appetizer will certainly have your guest beaming with satisfaction and their taste buds wanting for more. I served this wonderful appetizer for Thanksgiving dinner and it did not last for long. This really is a simple recipe, but it’s oh so satisfying!! It is also a one of a kind recipe as I used stovetop herbal stuffing for the breading.
The melted butter that’s brushed onto the appetizer before baking ensures that your shrimp is nice and juicy. I love that this recipe allows you to create a fancy appetizer with few ingredients and little hassle
Helpful Tip for making Stuffed Shrimp w/ Crab Meat
- Make sure to not cut too deep when you butterfly your shrimp.
- Leave the tails of the shrimp on for presentation.
- You can put as much crabmeat as you like. If your hand is heavy on the meat like me, then just be careful when placing in the oven so it does not shift.
- When placing the crabmeat onto the shrimp, make sure the tail is placed firmly onto the top of the crab meat as you don’t want it to detach from the crab when baking.
- I love to add some paprika on top to give the crabmeat some color. Just a preference, and not to mention, it adds amazing flavor. Just a bit though; don’t overdo it.
- I also love to add a generous amount of butter before baking to ensure that the shrimp and crabmeat are nice and succulent.
- Butterflying the shrimp involves cutting into the back of the shrimp so that it opens up and lies flat on a plate.
- Breadcrumbs: using a rolling pin, crush 3 tablespoons of stovetop stuffing until crumbly.
Prep time: 30-35 minutes Cook time: 15 minutes
Serving size: 8 stuffed shrimp
- 8 jumbo shrimp
- 1 pounds Fresh Lump Crab Meat
- ½ lemon
- ¼ teaspoon cilantro, finely chopped
- 3 ½ teaspoons mayonnaise
- ½ teaspoon Dijon mustard
- ¼ teaspoon old bay
- ¼ teaspoon creole seasoning
- pinch of black pepper
- salt to taste
- 3 tablespoons Stovetop Stuffing
- 1 ½ tablespoons melted butter
- ¼ teaspoon paprika
- A thin piece of hot pepper, finely chopped, or hot sauce (optional)
Sauce mixture: mixture of cocktail sauce, mayonnaise, honey mustard, Siracha and a pinch of sugar
- Place crabmeat into a small bowl, then add a squeeze of lemon juice, cilantro, mayo, mustard, paprika, old bay, creole seasoning, salt and pepper to taste. Add your bread crumbs. Mix well then place into the fridge while you prep the shrimp.
- Preheat oven to 350 F.
- Peel shrimp leaving the tail on, then devein. Give it a good rinse, then pat dry using a paper towel. Butterfly the shrimp.
- Form your crabmeat into a ball, place it onto the shrimp, then press the tail into the meat to enclose the ball.
- Place stuffed shrimp onto baking pan lined with foil.
- Brush a generous amount of melted butter over the stuffed shrimp, then sprinkle a small amount of paprika over it.
- Bake for 13-15 minutes.