Crab Meat Stuffed Shrimp Recipes

CRABMEAT-STUFFED SHRIMP

Steps:

• Preheat oven to 400°F.
• In nonstick skillet, melt 2 tbsp butter over medium heat.
• Add celery, shallots, garlic, parsley, and pepper.
• Cook, stirring occasionally, until just tender, 3-4 minutes.
• Add wine (or broth), cook until liquid is absorbed, about 1 minute.
• Remove from heat.
• Stir in crabmeat, and zest.
• Stir in eggs and bread crumbs.
• On inside curve of each shrimp, cut along entire shrimp lengthwise, cutting almost, but not completely through, to the other side.
• Melt remaining butter, stir in Old Bay seasoning.
• Brush backs of shrimp with some of the better mixture.
• Place shrimp butter-side down on ungreased cookie sheet.
• For each shrimp, form 2 tbsp stuffing mixture into ball; press onto cut side of each shrimp.
• Brush with remaining butter mixture.
• Sprinkle with paprika.
• Bake until shrimp are opaque and stuffing is cooked through and lightly browned, about 12 minutes.

EMERIL'S CHILDHOOD FAVORITE: CRABMEAT-STUFFED SHRIMP

Steps:

• Preheat the oven to 375 degrees F. Butter a large baking dish and set aside.
• Place the crabmeat in a large bowl and season with the Essence. Cover and refrigerate until ready to use.
• In a large skillet, melt 4 tablespoons butter over medium-high heat. Add the onions, celery, and bell peppers and cook, stirring, until softened, about 4 minutes. Add the parsley and the garlic, and cook, stirring, for 1 minute. Remove from heat and let cool.
• Add the cooled vegetables to the crabmeat and toss to combine. Add the mayonnaise, egg, lemon juice, Worcestershire and hot sauce and stir gently with a large wooden spoon. Add 1 cup of the cracker crumbs, the salt, and pepper, and stir gently, being careful not to break up the crabmeat.
• Mound about 2 tablespoons of the crabmeat stuffing into each shrimp, press gently to close, and place, stuffed sides up, in the prepared baking dish. Sprinkle the remaining 1/2 cup of the flaky, buttery cracker crumbs over the stuffed shrimp and drizzle with the remaining melted butter. Bake until golden, about 20 minutes.
• While the shrimp are baking, heat a large saute pan over medium-high heat. When the pan is hot, add the olive oil. Add the garlic and crushed red pepper and cook, stirring continuously, for 1 minute. Add the kale and saute until the kale is just wilted, about 3 to 5 minutes. Season with salt and pepper.
• Place the kale on 4 plates. Remove the shrimp from the oven and divide among plates, on top of the kale. Garnish with parsley and lemon wedges. Serve immediately.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

BAKED STUFFED SHRIMP WITH CRABMEAT STUFFING

Steps:

• Preheat the oven to 375 degrees.
• Line your baking dish with foil, and butter or spray with non stick cooking spray.
• Place the crabmeat in a large bowl and season with the Cajun Seasoning, Old Bay or salt and pepper, (your choice).
• Cover and refrigerate until ready to use.
• In your fry pan, melt 4 tablespoons butter over medium-high heat.
• Add the onions, celery, and bell peppers and cook, stirring, until softened, about 4 minutes.
• Add the parsley and the garlic, and cook, stirring, for 1 minute.
• Remove from heat and let cool.
• Add the cooled vegetables to the crabmeat and toss to combine.
• Add the mayonnaise, egg, lemon juice, Worcestershire and hot sauce and stir gently.
• Add 1 cup of cracker crumbs, salt and pepper to taste, and stir gently, being careful not to break up the crabmeat.
• Spoon the crabmeat stuffing evenly into each shrimp (about 2 Tbsp), and place, stuffed sides up, in your baking dish.
• Drizzle with the remaining melted butter.
• Bake until golden, about 20 minutes.

CRAB STUFFED SHRIMP

Steps:

• preheat oven to 350.
• Peel and devein shrimp.
• slit shrimp down the center to open butterfly style.
• melt 2 tablespoons butter in a skillet.
• cook mushrooms, stirring constantly until liquid evaporates, cool.
• place crab in large mixing bowl.
• Add mushrooms, egg, scallions, parsley, sherry, oregano, salt, pepper, crumbs, and enough cream to bind mixture.
• fill the open part of each shrimp with a heaping portion of crab mixture.
• arrange shrimp, stuffed side up, in a baking dish.
• sprinkle with cheese and remaining butter, melted.
• bake 15 minutes.

CRAB STUFFED SHRIMP

Steps:

• Rinse shrimp; pat dry; butterfly the shrimp.
• Combine the rest of the ingredients.
• Spoon 1 tbsp of the mixture into the shrimp.
• Lay in a greased baking dish.
• Sprinkle with paprika.
• Bake at 375 degrees F.
• for 12 to 15 minutes.
• Serve with additional cocktail sauce.