Indulge in Love: The Best Valentine’s Day Recipes to Impress Your Special Someone đŸ’•
Valentine’s Day is the perfect occasion to show your love through delicious food. Whether you’re planning a romantic dinner for two or a cozy night in, these Baked Stuffed Shrimp with Crab will make your celebration extra special.
This baked stuffed shrimp with crab is a classic seafood dish featuring large butterflied shrimp filled with a rich, buttery, flavorful crab stuffing, then baked to perfection. The stuffing includes lump crab meat, breadcrumbs, scallions, garlic, herbs, and a touch of lemon juice for brightness. This elegant yet easy-to-make dish is often served with a side of drawn butter or a light lemon-butter sauce, making it perfect for special occasions or a gourmet dinner at home.
The 2 keys to success with this recipe are to avoid over-cooked, chewy shrimp and bland, soggy, flavorless stuffing. This recipe incorporates taking white sandwich bread cubes and pulsing them in a food processor until they are reduced to large crumbs, and then baking the bread crumbs to a golden brown. The toasted bread crumbs ensure a crispy stuffing. Butterflying the colossal shrimp and baking them for a slightly longer time at lower heat ensures that the shrimp are firm and succulent rather than rubbery.
Baked Stuffed Shrimp with Crab
Description
This baked stuffed shrimp with crab is a classic seafood dish featuring large butterflied shrimp filled with a rich, buttery, flavorful crab stuffing, then baked to perfection. The stuffing includes lump crab meat, breadcrumbs, scallions, garlic, herbs, and a touch of lemon juice for brightness.
Ingredients
Instructions
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Preheat oven to 400°F, (205°C) đŸ”¥
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Tear the bread slices into pieces and place them in a food processor. Pulse 3-4 times, or until coarse crumbs. Spread the bread crumbs evenly on a large baking sheet and toast in the oven until golden brown and crispy about 8 minutes, stirring halfway through. Remove toasted breadcrumbs from the oven and reduce the oven heat to 275°F, (135°C).
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In a medium-sized bowl, combine the toasted breadcrumbs, mayonnaise, parsley, garlic, Old Bay, mustard, lemon zest and juice, and clam juice. Stir to combine. Gently fold in the crabmeat, and season with salt and pepper to taste.
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Prepare the Shrimp:
- Pat dry with paper towels
- Using a sharp paring knife, on the convex side of the shrimp, cut along, but not completely through, the vein line.
- Gently open the shrimp like a book along the butterfly cut and lay them flat, cut-side-down, on a greased baking sheet. This will ensure that the shrimp curl up around the stuffing while baking.
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Divide the breadcrumb mixture evenly among all the butterflied shrimp, gently pressing the stuffing mixture into the shrimp to make sure it adheres.
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Bake until shrimp are slightly opaque, about 20-25 minutes at 275°F. Remove from the oven. Reset oven to broil. Place shrimp back under broiler until stuffing becomes deep golden brown and crispy, and the shrimp tails curl up over the stuffing mixture, about 1-3 minutes.
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Serve immediately with drawn butter and lemon wedges.
Equipment
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Nutrition Facts
Servings 5
- Amount Per Serving
- Calories 310kcal
- % Daily Value *
- Total Fat 17g27%
- Saturated Fat 3g15%
- Cholesterol 196mg66%
- Sodium 622mg26%
- Total Carbohydrate 11g4%
- Dietary Fiber 1g4%
- Sugars 1g
- Protein 29g58%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Low-Sodium Chicken Stock can be substituted if you cannot find clam juice.
