Indulge in the exquisite flavors of our Spicy Baked Stuffed Shrimp with Crab, a tantalizing seafood dish that promises to elevate your dining experience. Succulent shrimp, generously filled with a savory blend of lump crabmeat, mayo, and spices, are baked to perfection for a mouthwatering treat that’s sure to impress. Whether as an appetizer or main course, this recipe is a surefire way to delight your taste buds and leave you craving for more!
In our household, this Spicy Baked Stuffed Shrimp with Crab recipe has become a cherished favorite, especially during special occasions and family gatherings. I still remember the first time my husband and I experimented with this dish, eager to recreate the flavors of our favorite seafood restaurant. As we took our first bite, we knew we had stumbled upon something truly exceptional. Since then, it has become a staple on our dinner table, with our little family eagerly anticipating each delicious bite. There’s just something magical about the combination of tender shrimp and luxurious crab filling, perfectly seasoned and baked to golden perfection. It’s a dish that never fails to bring joy and satisfaction to our home, making every meal feel like a special occasion.
Why This Spicy Baked Stuffed Shrimp with Crab Recipe Stands Out:
- Colossal or jumbo shrimp, butterflied and generously stuffed with a delectable mixture of lump crabmeat, mayo, and spices.
- A spicy kick from chipotle sauce adds an extra layer of flavor, complementing the sweetness of the seafood.
- Baked to perfection for a crispy golden exterior and tender, succulent interior.
- Versatile serving options, from appetizer to main course, or even as a delicious addition to tacos.
Ingredients :
- 907 grams (2 lb) colossal or jumbo shrimp, peeled, deveined, and butterflied
- 15 mL (1 tbsp) olive oil
- 10 grams (2 tsp) old bay seasoning or medium heat Cajun seasoning
- 5 grams (1 tsp) garlic powder
- 5 grams (1 tsp) sea salt
- 5 grams (1 tsp) black pepper
- 454 grams (1 lb) lump crabmeat (jumbo lump, claw, or lump)
- 120 mL (1/2 cup) mayonnaise
- 1 large egg
- 60 grams (1/2 cup) breadcrumbs (Italian, panko, or buttery cracker crumbs)
- 45 mL (3 tbsp) chipotle sauce or chipotles in adobo, blended
- 60 grams (4 tbsp) butter, melted
- 2 cloves garlic, minced
- Squeeze of lemon juice, for garnish
- 5 grams (1 tsp) finely chopped cilantro, for garnish
Directions:
- Preheat your oven to 190°C (375°F).
- Butterfly the shrimp by slicing down the back, leaving the tail intact.
- In a large bowl, toss the butterflied shrimp with olive oil, old bay seasoning, garlic powder, salt, and black pepper until well coated.
- In a separate bowl, mix together the egg, mayonnaise, and chipotle sauce. Fold in the lump crabmeat and breadcrumbs until combined.
- Spoon a tablespoon of the crab mixture onto each shrimp, then fold the tail back over the filling.
- Arrange the stuffed shrimp in a cast iron pan or large oven-safe skillet.
- Bake for 20-25 minutes, or until the shrimp is cooked through and the filling is golden brown.
- While the shrimp are baking, melt butter in a saucepan with minced garlic. Optionally, add extra chipotle sauce for a spicier dip.
- Before serving, drizzle the baked stuffed shrimp with the melted butter, chopped cilantro, and a squeeze of lemon juice.
- Enjoy your spicy baked stuffed shrimp with crab as an appetizer, main course, or in tacos topped with guacamole.
Notes:
- For a milder flavor, you can substitute parsley or green onions for cilantro in the garnish.
- Feel free to adjust the amount of chipotle sauce according to your desired level of spiciness.
- Serve with your favorite dipping sauce, such as tartar sauce or melted butter, for extra indulgence.
