About this recipe
This is the perfect appetizer for crab cake and shrimp cocktail lovers.
“It combines a shrimp scampi, which is garlicky and buttery, with a crab cake and it will be perfect with some crusty bread,” Jessica Holmes said. “It’s more than just a little nibble. It’s delicious stuff.”
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When making this recipe, Jessica recommends not scrimping on the shrimp and to buy the biggest you can find.
To make this appetizer, de-vein and butterfly jumbo shrimp and stuff each with a creamy crab mixture. Bake in the oven before finishing with a garlic butter, and serve with toasted French bread.
Ingredients
Yields: 20 stuffed shrimp
Crab Stuffed Garlic Butter Shrimp
Directions
Crab Stuffed Garlic Butter Shrimp
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Add olive oil to a baking dish.
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De-vein and butterfly the shrimp.
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Add lump crab meat to a bowl with mayonnaise, panko bread crumbs, scallions, celery and red bell pepper, and mix together. Add more mayonnaise if needed.
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Add garlic powder, salt and lemon zest to the crab mixture.
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Line shrimp out on the baking dish with tails up and season shrimp with salt and pepper.
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Stuff shrimp with crab filling and bake in the oven at 425 degrees.
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Melt half a stick of butter with a crushed clove of garlic.
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Remove shrimp, pour garlic butter over shrimp, and place back in the oven for a few more minutes.
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Garnish with dill, add lemon wedges, and serve with toasted French bread.
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