Description
Succulent crab cake stuffed shrimp blend Maryland’s coastal flavors with elegant seafood presentation. Crisp panko coating and rich crab filling promise a memorable dining experience you’ll savor with Mediterranean-inspired zest.
Ingredients
Scale
- 12 large jumbo shrimp, peeled and deveined, tails left on
- 6 oz (170 g) lump crab meat, picked over for shells
- 1 small egg, beaten
- ⅓ cup (40 g) breadcrumbs (panko or plain)
- 2 tbsps mayonnaise
- 1 tbsp melted butter
- 1 tsp Old Bay seasoning
- 1 tsp Dijon mustard
- 1 tbsp fresh parsley, chopped
- 1 tsp lemon juice
- 1 clove garlic, minced
- Lemon wedges
- Additional parsley
Instructions
- Preparation: Preheat oven to 375F (190C) and line a baking dish with parchment paper or lightly grease the surface to prevent sticking.
- Shrimp Transformation: Butterfly the shrimp by slicing along the back, flattening gently to create an even surface. Position shrimp with tails pointing upward in the prepared baking dish.
- Crab Cake Filling: Merge crab meat, breadcrumbs, mayonnaise, Dijon mustard, Old Bay seasoning, egg, parsley, lemon juice, and garlic in a mixing bowl. Fold ingredients delicately to maintain the crab meat’s integrity, creating a harmonious filling.
- Stuffing Assembly: Form the crab mixture into compact mounds, then carefully place each portion atop the butterflied shrimp. Press lightly to secure the filling, ensuring even distribution across the seafood canvas.
- Baking Process: Cascade melted butter over the stuffed shrimp, then slide the baking dish into the preheated oven. Roast for 15-18 minutes, watching for the shrimp to turn pink and translucent, while the crab filling develops a golden, crispy exterior.
- Final Flourish: Garnish with fresh lemon wedges and a sprinkle of parsley. Serve piping hot, accompanied by a complementary sauce or nestled alongside rice or a crisp salad.
Notes
- Preserve Crab Delicacy: Handle crab meat with extreme gentleness to maintain its delicate, flaky texture and prevent breaking during mixing.
- Select Premium Seafood: Choose fresh, high-quality lump crab meat and large shrimp for the most succulent and flavorful results, ensuring top-tier taste and presentation.
- Prevent Moisture Overload: Pat shrimp and crab meat completely dry before mixing to avoid soggy filling and ensure a crisp, golden crust during baking.
- Customize Dietary Needs: Easily adapt the recipe by using gluten-free breadcrumbs for a celiac-friendly version or replacing mayonnaise with Greek yogurt for a lighter, lower-fat alternative.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 5
- Calories: 280
- Sugar: 1 g
- Sodium: 570 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 21 g
- Cholesterol: 150 mg