Description
Juicy butterflied shrimp stuffed with a tender crab cake filling and brushed with rich garlic lemon cowboy butter. This elegant yet approachable seafood dish delivers bold flavor, delicate texture, and a beautiful presentation perfect for special dinners.
Ingredients
Scale
- 18 to 20 large raw shrimp, peeled and deveined
- 1 pound lump crab meat
- 0.5 cup breadcrumbs
- 1 large egg
- 0.25 cup mayonnaise
- 1 tablespoon Dijon mustard
- 4 garlic cloves, minced and divided
- 2 tablespoons fresh parsley, chopped and divided
- 1 whole lemon (zest and juice)
- 0.5 cup unsalted butter
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon salt, divided
- 0.5 teaspoon black pepper
- 0.5 teaspoon red pepper flakes
Instructions
- Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. Lightly brush with olive oil.
- In a mixing bowl, gently combine lump crab meat, breadcrumbs, egg, mayonnaise, Dijon mustard, half of the minced garlic, 1 tablespoon parsley, lemon zest, 0.5 teaspoon salt, black pepper, and paprika. Mix carefully to keep the crab chunky.
- Butterfly each shrimp deeply without cutting all the way through. Arrange open side up on the prepared baking sheet.
- Spoon crab mixture onto each shrimp and gently press to secure the filling.
- Bake for 12 to 15 minutes until shrimp are pink and opaque and the filling is lightly golden.
- In a small saucepan over low heat, melt butter with remaining garlic, red pepper flakes, lemon juice, remaining 0.5 teaspoon salt, and remaining parsley.
- Brush the warm cowboy butter generously over the baked shrimp and serve immediately.
Notes
- Pat shrimp dry before stuffing to help the filling adhere.
- Do not overmix the crab filling to maintain a light texture.
- Watch the shrimp carefully while baking since they cook quickly.
- Brush butter while shrimp are hot for maximum flavor absorption.
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 1g
- Sodium: 680mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 34g
- Cholesterol: 210mg