Crabmeat Stuffed Shrimp Recipes

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BAKED STUFFED SHRIMP WITH CRABMEAT STUFFING



Baked Stuffed Shrimp with Crabmeat Stuffing image

This dish is part of our family Christmas Eve celebration every year. I love baked stuffed shrimp, but so many restaurants here prepare their shrimp piled high with Ritz crackers drenched in butter. I think the crabmeat stuffing adds somethng a bit more special. Prep time includes the stuffing's cooling time.

Provided by Kozmic Blues

Categories     Crab

Time 1h25m

Yield 20 Shrimp

Number Of Ingredients 18

1 lb fresh lump crabmeat, shells removed (or 2 cans of canned crabmeat if fresh isn't available)
2 teaspoons cajun seasoning or 2 teaspoons Old Bay Seasoning (or to taste) (optional)
4 tablespoons butter, plus
3 tablespoons melted butter
1/2 cup onion, minced
1/4 cup celery, minced
1/4 cup green bell pepper, minced
1/4 cup chopped fresh parsley
1 tablespoon garlic, minced
1/4 cup mayonnaise
1 egg, beaten
3 tablespoons fresh lemon juice
1 tablespoon Worcestershire sauce
1 tablespoon hot sauce
1 cup buttery cracker, crushed
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 lbs u- 12 shrimp or 2 lbs jumbo shrimp, shelled,deveined,and butterflied

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 MEAT STUFFED SHRIMP



Crab Meat Stuffed Shrimp image

If I want to REALLY impress, this is a party appetizer that always works! Need romance? Serve a couple with Filet Mignon for Surf-n-Turf - it doesn't get much better than this!

Provided by Laurita

Categories     Crab

Time 35m

Yield 24 depending on shrimp count

Number Of Ingredients 11

2 eggs, lightly beaten
soft breadcrumbs, equal to a hamburger bun
2 tablespoons light mayonnaise
1 teaspoon lemon juice
1/4 teaspoon oregano
1/2 teaspoon Mrs. Dash seasoning mix
1/2 teaspoon black pepper
1/8 teaspoon cayenne pepper
1/2 lb lump crabmeat (best available)
1 lb med to large shrimp (Royal Reds are best)
parmesan cheese (optional)

Steps:

  • Peel shrimp leaving tails and slice down middle deveining as you go.
  • Lay on greased cookie sheet to form a circle with the tail pointing up.
  • (Fan the tail out for beauty and handle) Mix first 7 ingredients and gently fold into crabmeat.
  • Place a spoonful of crabmeat mixture on top of the circle.
  • Top with fresh parmesan (optional) Place cookie sheet in 350 degree oven for 15 minutes, remove with spatula to serving tray, Serve immediately.
  • Also, try stuffing mushrooms which only take 10-15 minutes in the oven, same temp.
  • To prepare for a party, prepare trays, cover with plastic wrap and store in refrigerator, then just place in oven when ready and serve in 15 minutes!
  • Having medium shrimp saves money and makes more of a finger-food size.
  • I've made extra and frozen some to be used as side dishes.
  • If you can't get seafood where you live, you can order all supplies from a seafood place in Florida- Joe Patti's Seafood online.
  • Even mid-westerners can enjoy a special fresh seafood treat.

EMERIL'S CHILDHOOD FAVORITE: CRABMEAT-STUFFED SHRIMP



Emeril's Childhood Favorite: Crabmeat-Stuffed Shrimp image

Provided by Food Network

Categories     main-dish

Time 1h40m

Yield 4 entree or 8 appetizer servings

Number Of Ingredients 33

1 pound fresh lump crabmeat, picked over for shells and cartilage
2 teaspoons Essence, recipe follows
4 tablespoons unsalted butter, plus 3 tablespoons melted unsalted butter
1/2 cup minced yellow onions
1/4 cup minced celery
1/4 minced green bell peppers
1/4 cup finely chopped fresh parsley leaves
1 tablespoon minced garlic
1/4 cup mayonnaise
1 egg, lightly beaten
3 tablespoons fresh lemon juice
1 tablespoon Worcestershire sauce
1 tablespoon hot sauce
1 1/2 cups crushed buttery, flaky crackers
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
20 jumbo shrimp (about 2 pounds), shelled, leaving tail and connecting shell segment, deveined, and butterflied lengthwise
20 jumbo shrimp (about 2 pounds), shelled, leaving tail and connecting shell segment, deveined, and butterflied lengthwise
2 tablespoons olive oil
1 tablespoon chopped garlic
1 teaspoon crushed red pepper
1/2 pound kale, chiffonade
Salt and freshly ground black pepper
Chopped parsley, garnish
1 lemon, cut into wedges, garnish
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

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.

CRAB-STUFFED BACON-WRAPPED SHRIMP



Crab-Stuffed Bacon-Wrapped Shrimp image

This riff on a steakhouse classic--shrimp cocktail--is over-the-top decadent. Folding steak sauce into the crab stuffing and brushing it on at the end gives it zip, balancing the seafood's richness.

Provided by Food Network Kitchen

Categories     appetizer

Time 30m

Yield 12 servings

Number Of Ingredients 10

4 ounces jumbo lump crabmeat
1/4 cup panko breadcrumbs
3 tablespoons mayonnaise
1 tablespoon chopped fresh parsley
Zest and juice of 1 lemon, plus lemon wedges, for serving
1 clove garlic, finely grated
3 tablespoons steak sauce
Kosher salt
12 jumbo shrimp (U10s), shelled and deveined
6 strips bacon, cut in half crosswise

Steps:

  • Position an oven rack in the top of the oven and preheat the broiler to high.
  • Add the crab, breadcrumbs, mayonnaise, parsley, lemon zest and juice, garlic, 2 tablespoons of the steak sauce and 1/2 teaspoon salt to a large bowl and stir until well combined.
  • Cut a deep slit down the ridged back of each shrimp and open it up like a book. Put the shrimp on a baking sheet and press the tails down firmly so they lay flat. Top evenly with the crab mixture, then lay a piece of bacon across the crab mixture on each shrimp, tucking the ends under the shrimp and making sure they do not overlap.
  • Broil until the bacon starts to crisp, about 10 minutes. Remove from the oven, brush with the remaining 1 tablespoon steak sauce and continue to broil until the bacon is dark golden and slightly charred in a few spots, about 2 minutes more depending on your broiler. Serve with lemon wedges.

CRAB-STUFFED SHRIMP



Crab-Stuffed Shrimp image

Don't go out to eat-rival your favorite seafood restaurant by making these sensational shrimp at home. To make them extraordinary, serve with Hollandaise Sauce.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h20m

Yield 4

Number Of Ingredients 13

16 uncooked extra-large shrimp (about 1 lb), thawed if frozen, peeled (with tail shells left on), deveined
1 tablespoon butter or margarine
2 tablespoons finely chopped onion
2 tablespoons finely chopped celery
1 clove garlic, finely chopped
2 tablespoons dry white wine or nonalcoholic white wine
1/2 cup soft bread crumbs (about 1 slice bread)
1/4 teaspoon salt
1 tablespoon chopped fresh parsley
2 tablespoons heavy whipping cream
1 can (6 oz) crabmeat, drained, flaked
2 tablespoons grated Parmesan cheese
1/8 teaspoon paprika

Steps:

  • Heat oven to 375°F. Leaving the tail intact, cut a slit on the inside curve of each shrimp without cutting all the way through. Press open to butterfly.
  • In 10-inch skillet, melt butter over medium heat. Cook onion, celery and garlic in butter about 2 minutes, stirring occasionally, until softened. Stir in wine; cook about 30 seconds or until bubbly.
  • In medium bowl, stir vegetable mixture, bread crumbs, salt, parsley, whipping cream and crabmeat until well mixed. Mound slightly less than 1 tablespoon of stuffing onto each butterflied shrimp, pressing to shape.
  • In ungreased 15x10x1-inch pan, place shrimp with stuffing sides up. Sprinkle cheese and paprika over stuffing. Bake about 30 minutes or until shrimp are pink and stuffing is starting to brown.

Nutrition Facts : Calories 190, Carbohydrate 3 g, Cholesterol 210 mg, Fat 1 1/2, Fiber 0 g, Protein 26 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 550 mg, Sugar 0 g, TransFat 0 g

STUFFED SALMON WITH SHRIMP AND CRAB



Stuffed Salmon with Shrimp and Crab image

This is a nice way to make a fancy looking stuffed salmon with simple ingredients you can find at your local market.

Provided by Dan Toomey

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Baked Salmon Recipes

Time 50m

Yield 2

Number Of Ingredients 11

cooking spray
2 (7 ounce) salmon fillets, skin removed
1 (6 ounce) can lump crabmeat, drained and flaked
1 (4 ounce) can tiny shrimp, drained
½ cup chopped mushrooms
¼ cup mayonnaise
¼ cup shredded Parmesan cheese
2 tablespoons lemon juice
2 tablespoons chopped green onion
2 tablespoons dry bread crumbs
½ teaspoon seafood seasoning (such as Old Bay®), or more to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a sheet pan with cooking spray.
  • Cut a slit through the middle of each salmon fillet, about 2/3 the length of the fillet. Set aside.
  • Mix crab, shrimp, mushrooms, mayonnaise, Parmesan cheese, lemon juice, green onion, and bread crumbs together in a bowl.
  • Shape 2/3 of the stuffing mixture into 2 large mounds on the prepared sheet pan. Spread open the fillets and place one over each mound. Fill in the top of the slits with remaining stuffing. Season each fillet with seafood seasoning.
  • Bake in the preheated oven until salmon flakes easily with a fork and stuffing is hot, about 30 minutes.

Nutrition Facts : Calories 641.5 calories, Carbohydrate 9 g, Cholesterol 275.9 mg, Fat 33.9 g, Fiber 0.7 g, Protein 72.1 g, SaturatedFat 7.1 g, Sodium 949.6 mg, Sugar 1.6 g

HOOLEY'S DEVIL STUFFED SHRIMP



Hooley's Devil Stuffed Shrimp image

This tasty crab and shrimp appetizer is simple to prepare and sinfully delicious!

Provided by Monkibonz

Categories     Appetizers and Snacks     Spicy

Time 15m

Yield 12

Number Of Ingredients 8

12 jumbo cooked shrimp, peeled and deveined with tails on
½ cup crabmeat, flaked
1 tablespoon chili sauce
1 teaspoon prepared horseradish
2 dashes hot pepper sauce (e.g. Tabasco™)
2 tablespoons capers, drained
1 (3 ounce) package cream cheese, softened
1 pinch paprika, for garnish

Steps:

  • Slice shrimp down the back as deep as you can without cutting through, to make a nice opening for stuffing. Set aside.
  • In a medium bowl, mix together the crabmeat, chili sauce, horseradish, hot pepper sauce and capers. Mix in enough of the cream cheese to form a sticky paste.
  • Stuff the openings of each shrimp with about 1 tablespoon of the crab salad. Sprinkle paprika over the top. Chill for about 30 minutes before serving.

Nutrition Facts : Calories 59.6 calories, Carbohydrate 0.8 g, Cholesterol 65.7 mg, Fat 2.9 g, Fiber 0.1 g, Protein 7.5 g, SaturatedFat 1.7 g, Sodium 164.3 mg, Sugar 0.2 g

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