Delicious Crab Stuffed Shrimp (Print Version)
# Ingredients:
→ For the Shrimp
01 -
2 lbs 16-20 count shrimp, deveined and butterflied
02 -
1 tbsp olive oil
03 -
2 teaspoons smoked paprika
04 -
1 tsp old bay seasoning
05 -
1 tsp garlic powder
06 -
1 tsp onion powder
07 -
1/2 tsp Italian seasoning
08 -
1/2 tsp black pepper
→ For the Filling
09 -
8 oz lump or claw crab meat (optional)
10 -
1 cup cooked spinach, strained and chopped
11 -
6 oz chopped artichokes, strained and chopped
12 -
1 cup mayonnaise (can substitute sour cream or cream cheese)
13 -
1 tablespoon dijon mustard
14 -
1 teaspoon Worcestershire sauce
15 -
1/2 cup Italian breadcrumbs
16 -
8 oz cheese (recommended: mozzarella and pepper jack blend)
17 -
1 tbsp minced garlic
18 -
1 tsp dried herbs
19 -
1 tbsp fresh lemon juice
20 -
Zest of one lemon
→ For the Garlic Butter Dill Sauce
21 -
4 tbsps unsalted butter
22 -
1 tbsp minced garlic
23 -
1 tsp fresh dill, chopped
# Instructions:
01 -
Preheat your oven to 350°F (175°C).
02 -
In a bowl, combine the butterflied shrimp with olive oil, smoked paprika, Old Bay seasoning, garlic powder, onion powder, Italian seasoning, and black pepper. Toss gently to coat all the shrimp evenly with the seasonings.
03 -
In a separate bowl, combine the crab meat, chopped spinach, chopped artichokes, mayonnaise, dijon mustard, Worcestershire sauce, Italian breadcrumbs, shredded cheese, minced garlic, dried herbs, lemon juice, and lemon zest. Mix thoroughly until all ingredients are well incorporated.
04 -
Arrange the butterflied shrimp on a baking sheet. Spoon a generous amount of the filling mixture into each butterflied shrimp, pressing gently to secure it.
05 -
Place the stuffed shrimp in the preheated oven and bake for 15-20 minutes, or until the shrimp are pink and cooked through and the topping is golden and bubbly.
06 -
While the shrimp are baking, make the garlic butter dill sauce. In a small saucepan, melt the butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant but not browned. Remove from heat and stir in the chopped fresh dill.
07 -
Remove the stuffed shrimp from the oven and drizzle with the garlic butter dill sauce just before serving. Serve hot as an appetizer or main course.
# Notes:
01 -
These crab stuffed shrimp make an impressive appetizer for special occasions or can be served as a main course with a side of rice or pasta.
02 -
The crab meat is optional - you can make these as spinach and artichoke stuffed shrimp if preferred.
03 -
For a lighter version, use Greek yogurt or light cream cheese instead of mayonnaise in the filling.