Ingredients
Scale
- 1 pound large shrimp, deveined and peeled
- 1 cup crab meat, lump or backfin
- 1/2 cup breadcrumbs
- 1/4 cup mayonnaise
- 1 egg, beaten
- 2 tablespoons Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1/4 teaspoon black pepper
- 2 tablespoons chopped parsley
- 1 tablespoon lemon juice
- 1/4 cup grated Parmesan cheese
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 375°F (190°C).
- In a bowl, combine crab meat, breadcrumbs, mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, black pepper, parsley, lemon juice, and Parmesan cheese. Mix well.
- Carefully make an incision along the back of each shrimp, creating a pocket without cutting all the way through.
- Stuff each shrimp with the crab mixture.
- Place the stuffed shrimp on a baking sheet and drizzle with olive oil.
- Bake in the preheated oven for 15-20 minutes, or until shrimp are cooked through and golden on top.
- Serve warm.
Notes
- You can substitute crab meat with imitation crab for a more budget-friendly option.
- For a spicier version, add diced jalapeños to the mixture.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Pescatarian
Nutrition
- Serving Size: 1 stuffed shrimp
- Calories: 250
- Sugar: 1g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 150mg
Keywords: Crab Cake Stuffed Shrimp, seafood recipe, indulgent seafood dish