Crab Cake Stuffed Shrimp (Print Version)
Oven-baked crab cake-filled shrimp topped with zesty cowboy butter for a show-stopping starter or main.
# What You Need:
→ Shrimp & Crab Cake Filling
01 - 16 large shrimp (U12 or larger), peeled and deveined, tails left on
02 - 8 oz lump crab meat, drained and picked over for shells
03 - 1/4 cup mayonnaise
04 - 1 large egg, lightly beaten
05 - 2 tbsp Dijon mustard
06 - 1 tbsp Worcestershire sauce
07 - 1 tbsp fresh lemon juice
08 - 1 tsp Old Bay seasoning
09 - 1/4 cup finely chopped celery
10 - 1/4 cup finely chopped red bell pepper
11 - 1/4 cup panko breadcrumbs
12 - 1 tbsp chopped fresh parsley
13 - Salt and black pepper, to taste
→ Cowboy Butter
14 - 6 tbsp unsalted butter, melted
15 - 2 cloves garlic, minced
16 - 1 tbsp fresh lemon juice
17 - 1 tbsp Dijon mustard
18 - 1 tbsp chopped fresh chives
19 - 1 tbsp chopped fresh parsley
20 - 1 tsp smoked paprika
21 - 1/2 tsp crushed red pepper flakes
22 - Salt and pepper, to taste
→ Garnish
23 - Lemon wedges
24 - Fresh chopped parsley
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Butterfly each shrimp by slicing along the back without cutting all the way through, then gently press open to flatten.
03 - In a medium mixing bowl, gently combine lump crab meat, mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, lemon juice, Old Bay seasoning, chopped celery, red bell pepper, panko breadcrumbs, parsley, salt, and pepper until just incorporated. Avoid overmixing to keep the crab meat in large, tender pieces.
04 - Spoon approximately 1 tablespoon of the crab mixture onto the butterflied portion of each shrimp, pressing gently so the filling adheres. Optionally fold the tail over the filling.
05 - Arrange the stuffed shrimp on the prepared baking sheet. Bake for 15 to 18 minutes until the shrimp turn pink and opaque and the filling is set.
06 - While the shrimp bake, whisk together melted butter, minced garlic, lemon juice, Dijon mustard, chives, parsley, smoked paprika, red pepper flakes, salt, and pepper in a small bowl until well blended.
07 - Transfer the baked shrimp to a serving platter. Drizzle generously with cowboy butter and garnish with lemon wedges and additional chopped parsley. Serve immediately while warm.
# Expert Tips:
01 -
- The cowboy butter alone will ruin you for plain butter forever, and you will start putting it on everything from bread to grilled vegetables.
- It looks incredibly impressive on a platter but comes together with surprisingly straightforward steps.
- The combination of sweet crab and succulent shrimp in every bite feels like restaurant quality made at home.
02 -
- Wet crab meat is the enemy of a good filling so drain it thoroughly and pat it dry with paper towels before mixing.
- Do not overmix the filling or you will destroy the lump crab texture that makes these feel luxurious.
- The cowboy butter can be made a day ahead and refrigerated, then gently warmed before serving.
03 -
- U12 shrimp are essential here because anything smaller simply cannot support the weight of the filling and will collapse during baking.
- Taste your crab meat before mixing the filling because some canned varieties are saltier than others and you want to adjust accordingly.