Decadent Baked Stuffed Shrimp with Jumbo Lump Crab
Luxurious restaurant-style seafood appetizer bursting with flavor.
seafoodappetizer
pescatariannut-free
appetizer
Prep
0
min
Cook
0
min
Serves
4
people
Level
intermediate
📝 Ingredients
🥬Fresh Produce(5)
- 2 tbsp fresh parsley, chopped
- 2 cloves garlic, minced
- 1 tbsp lemon juice
- Lemon wedges for serving
- Salt and black pepper to taste
🥩Meat & Seafood(2)
- 1 cup jumbo lump crab meat
- 12–16 large shrimp, peeled and deveined (tails on)
🥛Dairy & Eggs(2)
- 2 tbsp butter, melted
- ¼ cup grated Parmesan cheese
🫙Pantry Staples(1)
- ½ cup panko breadcrumbs
🧂Spices & Seasonings(1)
- 1 tsp Old Bay seasoning
🍯Sauces & Condiments(2)
- 1 tbsp Dijon mustard
- ¼ cup mayonnaise
👨🍳 Instructions
💡 Pro Tips
- ✓Butterfly your shrimp by cutting 3/4 of the way through the back curve, then score the inner surface in a crosshatch pattern to prevent curling during the 12-15 minute bake time.technique3/4 depth cut
- ✓Gently fold crab meat with a rubber spatula using only 8-10 strokes to preserve lump integrity - overmixing breaks down the delicate muscle fibers into shreds.technique8-10 folds maximum
- ✓Toast panko breadcrumbs in melted butter at 350°F for 3-4 minutes until golden before mixing into stuffing for superior texture and nutty flavor development.ingredient350°F for 3-4 minutes
- ✓Bake at 425°F for exactly 12-15 minutes until shrimp internal temperature reaches 145°F - higher temps cause protein coagulation and rubbery texture.timing425°F, 145°F internal
- ✓Pat crab meat completely dry with paper towels before mixing to remove excess moisture that would make stuffing soggy and prevent proper browning.technique
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Prep
0
min
Cook
0
min
Serves
4
people
Level
intermediate
Be the first to rate
Share this recipe
Decadent Baked Stuffed Shrimp with Jumbo Lump Crab
Luxurious restaurant-style seafood appetizer bursting with flavor.
seafoodappetizer
pescatariannut-free
appetizer
📝 Ingredients
🥬Fresh Produce(5)
- 2 tbsp fresh parsley, chopped
- 2 cloves garlic, minced
- 1 tbsp lemon juice
- Lemon wedges for serving
- Salt and black pepper to taste
🥩Meat & Seafood(2)
- 1 cup jumbo lump crab meat
- 12–16 large shrimp, peeled and deveined (tails on)
🥛Dairy & Eggs(2)
- 2 tbsp butter, melted
- ¼ cup grated Parmesan cheese
🫙Pantry Staples(1)
- ½ cup panko breadcrumbs
🧂Spices & Seasonings(1)
- 1 tsp Old Bay seasoning
🍯Sauces & Condiments(2)
- 1 tbsp Dijon mustard
- ¼ cup mayonnaise
👨🍳 Instructions
💡 Pro Tips
- ✓Butterfly your shrimp by cutting 3/4 of the way through the back curve, then score the inner surface in a crosshatch pattern to prevent curling during the 12-15 minute bake time.technique3/4 depth cut
- ✓Gently fold crab meat with a rubber spatula using only 8-10 strokes to preserve lump integrity - overmixing breaks down the delicate muscle fibers into shreds.technique8-10 folds maximum
- ✓Toast panko breadcrumbs in melted butter at 350°F for 3-4 minutes until golden before mixing into stuffing for superior texture and nutty flavor development.ingredient350°F for 3-4 minutes
- ✓Bake at 425°F for exactly 12-15 minutes until shrimp internal temperature reaches 145°F - higher temps cause protein coagulation and rubbery texture.timing425°F, 145°F internal
- ✓Pat crab meat completely dry with paper towels before mixing to remove excess moisture that would make stuffing soggy and prevent proper browning.technique