Crab Stuffed Shrimp


  • 12 Colossal shrimp
  • 1 lb crab meat
  • 1/8 tsp ground cayenne pepper
  • 1 tbs Old Bay seasoning
  • 2 tbs green bell pepper, minced
  • 1/2 cup plain bread crumbs
  • 1/4 cup mayonnaise
  • 1/2 cup butter, divided
  • 3 lemon wedges
  • paprika for garnish

Butterfly shrimp by peeling the shrimp down t the tail; leave tail on. Devein, then slice down the length of the shrimp, almost to the vein. Spread and flatten t make the butterfly shape.


  • Peel devein and butterfly the shrimp. Set aside and preheat the oven to 450 degrees.
  • In a 2 qt mixing bowl, combine the crab meat, red pepper, Old Bay, green pepper and bread crumbs.
  • Add enough mayonnaise to bind the mixture. Roll 12 crab balls.
  • In an oven proof baking dish, place a small amount of water to cover the bottom along with 1/4 cup of melted butter.
  • To assemble shrimp, place a crab meat ball on top of the butterflied meaty area of the shrimp and flip the tail over the top.
  • Arrange the stuffed shrimp in the baking dish and squeeze lemon wedges so that the juice runs over the top of the shrimp.
  • Pour the remaining 1/4 cup melted butter over shrimp and garnish with a sprinkle of paprika.
  • Bake at 450 degrees for 20-25 minutes.

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