Recipe Index

Ingredients

• 1/2 pound Jumbo shrimp
• 6 ounces Jumbo lump crab meat
• 1/2 teaspoon Avocado oil
• 2 tablespoons Mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon Lemon juice
• 1/4 cup Crackers or bread crumbs
• 2 teaspoons Old Bay seasoning
• 2 teaspoons Cajun seasoning
• 2 teaspoons Lemon pepper
• 1 teaspoon Smoked paprika
• 1/2 stick Unsalted butter
• 1 teaspoon Garlic (minced)
• Chopped parsley (for garnish)
• Lemon wedges (for garnish)

Method

1. Heat the oven to 375°F and line a baking dish or baking sheet with parchment paper for the stuffed shrimp.
2. Toss the cleaned, peeled and deveined shrimp in a small bowl with the avocado oil and half of the combined Old Bay, Cajun seasoning, lemon pepper and smoked paprika.
3. Stir the mayonnaise, Dijon mustard, lemon juice, crushed crackers or breadcrumbs and the rest of the seasoning blend together in a separate bowl.
4. Fold the lump crab meat into the mixture gently, keeping the lumps from breaking up completely.
5. Butterfly each shrimp by cutting a small slit along the bottom, curved side down and tail up, so it can sit flat in the dish.
6. Set about a teaspoon of the crab mixture onto the inner curve of each shrimp and arrange the stuffed shrimp flat in the baking dish.
7. Bake for 10–13 minutes, until the crab topping turns golden brown.
8. While the shrimp bake, melt the butter with the garlic and parsley in a microwave-safe bowl, heating in 10-second bursts until fully melted.
9. Drizzle the garlic butter over the baked shrimp, scatter more parsley on top, and serve with lemon wedges at the side of the platter.

Prep: 15 min · Cook: 15 min · Total: 30 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data