Crab Stuffed Shrimp
A steakhouse style crab-stuffed shrimp topped with buttery crispy breadcrumbs.
Ingredients
- 12 pieces jumbo shrimp butterflied in half length-wise
- 1 tsp oil
Crab Mixture
- 1 cup crab meat
- 1/2 cup regular bread crumbs
- 1/4 onion finely chopped
- 1 stalk celery finely chopped
- 1 tbsp whole milk
- 1/2 tsp old bay seasoning
- 1/4 tsp seasoned salt
- 1/2 lemon zest only
- 1 egg
Buttered Breadcrumbs
- 1/2 cup panko bread crumbs
- 1 tbsp butter
Instructions
Prepare Shrimp
- Butterfly shrimp by cutting it lengthwise in half, being careful to keep the two halves slightly connected by not cutting all the way.
Crab Mixture
- Gently mix together crab meat, regular bread crumbs, onion, celery, milk, old bay seasoning, seasoned salt, lemon zest, and egg. Set aside.
Buttered Breadcrumbs
- Melt butter and mix thoroughly with bread crumbs. Set aside.
Putting it all together
- Line a baking sheet and spread a teaspoon oil on its surface.
- Place the shrimp onto the baking sheet, making sure that both halves of the butterflied shrimp are spread flat onto the baking sheet. Then top each piece of shrimp with about 2 tsp of the crab mixture. Use your hands to pat down the crab mixture so that it sticks onto the shrimp.
- Top each piece of stuffed shrimp with the buttered breadcrumbs.
- Bake at 350 degrees 7-10 minutes until crab mixture is cooked through.
- Then broil at 300 degrees for 2-3 mins until golden brown.