Crab Stuffed Shrimp

Name: Crab Stuffed Shrimp
Total time: 1800 s
Yield: 4 servings
Cuisine: American
Ingredients: 12 Jumbo or colossal Shrimp, peeled and a slit cut to hold stuffing; 8 oz jumbo lump crab meat; 1/2 stalk celery, finely minced; 1 small shallot, finely minced; 1/4 cup mayonnaise; 1 clove garlic, minced; 2 tbsp sour cream; 1 tsp lemon juice; 1/2 tsp cajun seasoning; 1/2 tsp dijon mustard; 1/2 tsp black pepper and salt to taste; 1 tsp hot sauce such as Franks brand; 2 tbsp butter, melted; 1/4 cup chicken broth; 4 slice bacon, cut into pieces; 1/2 cup Shredded cheese, I used mix of pepper jack, sharp cheddar and italian four cheese blend

fenway @Fenway

We wanted a pure lump crab stiffed shrimp with just flavorings and cheese, no fillers, these are oh so good!

fenway @Fenway

We wanted a pure lump crab stiffed shrimp with just flavorings and cheese, no fillers, these are oh so good!

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Ingredients

30 mins

4 servings

12Jumbo or colossal Shrimp, peeled and a slit cut to hold stuffing
8 ozjumbo lump crab meat
1/2 stalkcelery, finely minced
1small shallot, finely minced
1/4 cupmayonnaise
1 clovegarlic, minced
2 tbspsour cream
1 tsplemon juice
1/2 tspcajun seasoning
1/2 tspdijon mustard
1/2 tspblack pepper and salt to taste
1 tsphot sauce such as Franks brand
2 tbspbutter, melted
1/4 cupchicken broth
4 slicebacon, cut into pieces
1/2 cupShredded cheese, I used mix of pepper jack, sharp cheddar and italian four cheese blend

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Steps

30 mins

1

Preheat oven to 425°F.
2

Make Stuffing: In a bowl mix mayonnaise, sour cream, celery, shallot, garlic, lemon, mustard, cajun seasoning, pepper and red hot, whisk to combine. Put crab meat in large bowl and add sauce and very gently combine well. Fill shrimp evenly with crab. Top evenly with cheese, pour over chicken broth. Top with bacon.
3

Pour butter into baking pan large enough to hold shrimp in one layer. Place shrimp pocket side up in dish.
4

Bake for 25 to 30 miutes until shrimp is cooked through.
5

Serve with rolls and coleslaw or a salad!

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Cooksnaps

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fenway @Fenway

on March 07, 2014 21:19

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.