Ingredients
Scale
- 1 pound large shrimp (16–20 count), peeled and deveined, tails left on
- 1 cup lump crab meat
- 1/2 cup breadcrumbs (panko or regular)
- 3 tablespoons cream cheese, softened
- 2 tablespoons mayonnaise
- 2 tablespoons parsley, chopped
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- 1/2 teaspoon paprika
- 1/2 teaspoon Old Bay seasoning
- Salt and pepper, to taste
- 2 tablespoons melted butter
- Optional: extra breadcrumbs for topping
Instructions
- Prepare the Shrimp:
- Peel the shrimp, leaving the tails on for presentation.
- Make a shallow cut along the back of each shrimp to butterfly it and remove the vein.
- Rinse under cold water and pat dry with paper towels.
- Make the Filling:
- In a bowl, combine crab meat, breadcrumbs, cream cheese, mayonnaise, parsley, lemon juice, minced garlic, paprika, Old Bay seasoning, salt, and pepper.
- Mix until well combined.
- Stuff the Shrimp:
- Take each shrimp and open the butterflied section to create a pocket.
- Spoon a small amount of the filling into the pocket of each shrimp.
- Place the stuffed shrimp on a baking tray lined with parchment paper, seam-side down.
- Add Topping (Optional):
- Sprinkle extra breadcrumbs over the stuffed shrimp for added texture. Drizzle melted butter on top for flavor.
- Bake:
- Preheat the oven to 375°F (190°C).
- Bake the shrimp for 15-18 minutes, or until the shrimp are pink and cooked through and the filling is golden.
- Serve:
- Remove from the oven and let cool slightly before serving. Garnish with additional parsley and serve with lemon wedges.
Notes
Prep Time: 15 minutes
Cooking Time: 18 minutes
Total Time: 33 minutes
Servings: 4
