Crab Stuffed Shrimp with Sauce
These crab stuffed shrimp with sauce is packed with flavor and a delicious restaurant-quality meal! Your friends and family will be super impressed with this dish. This recipe is made with colossal shrimp, real crab meat, and a creamy cajun sauce.
Servings: 4
Calories: 612kcal
Ingredients
- 2 lbs jumbo shrimp peeled, deveined, and butterflied
- 1 lb crab real crab meat
- 1/4 cup mayo
- 1/4 cup red bell peppers finely diced
- 1/4 cup green bell peppers finely diced
- 8 ritz crackers crushed
- 1 1/2 tsp old bay seasoning
- 1 egg
- 1 tbsp dijon mustard
- 2 tsp Worcestershire sauce
- 2 tsp lemon juice fresh
- 2 tbsp butter melted
- salt and pepper to taste
Cream Sauce
- 1 cup heavy cream
- 1 tsp Cajun Seasoning
- 1 tsp paprika
- 2 garlic cloves finely minced
- 1/4 tsp red crushed pepper optional
- 1 tbsp butter
- salt and pepper to taste
Instructions
- Preheat oven to 375 degrees F.
- Add some oil to a small skillet and heat over medium-high heat. Add the green and red bell peppers and cook for 2-3 minutes. Season with salt and pepper lightly.
- In a large bowl, mix the mayo, Worcestershire sauce, old bay seasoning, egg, lemon juice, cooked peppers, and crushed Ritz crackers. Mix well.
- Fold in the crab and set aside.
- Place the butterflied shrimp in an oven-safe dish with the tails facing up. Season with salt and pepper. Add about 1 tbsp of the crab mixture to each shrimp.
- Brush the stuffed shrimp with melted butter and bake for 15 minutes or until the shrimp are completely pink. Broil for 1-2 minutes for some extra color.
- While the shrimp cook, prepare the cream sauce. To make the cream sauce, add 1 tbsp of butter to a skillet and heat over medium-high heat.
- Add the garlic and red crushed pepper, cook for 20 seconds. Add the heavy cream, cajun seasoning, and paprika. Cook for 4-5 minutes or until thickened. Season with salt and pepper.
- Pour the cream sauce over the stuffed shrimp and enjoy! Garnish with extra lemon wedges and fresh parsley, if desired.
Notes
Try to prepare the sauce when the shrimp have 5 minutes left of cooking. If you let the sauce sit for too long it will thicken too much and will become difficult to pour over the shrimp.
To butterfly the shrimp, simply cut into the shrimp back using a knife, cutting deep into the shrimp but not all the way. The shrimp should be cut from the head to the tail.
Nutrition
Calories: 612kcal | Carbohydrates: 9g | Protein: 55g | Fat: 38g | Saturated Fat: 17g | Cholesterol: 712mg | Sodium: 2213mg | Potassium: 384mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1846IU | Vitamin C: 33mg | Calcium: 409mg | Iron: 6mg