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Golden Crab-Stuffed Shrimp: The Ultimate Holiday Appetizer

Stuffed Shrimp
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Succulent jumbo shrimp cradle a decadent mixture of sweet lump crab, cheesy spinach, and tender artichokes in this show-stopping appetizer. The golden, herb-flecked stuffing forms a perfect crust while baking.

Ingredients

  • 1 pound jumbo shrimp
  • 8 ounces lump crab meat
  • 1 cup chopped spinach
  • 1/2 cup artichoke hearts, chopped
  • 1/4 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 cup Italian breadcrumbs
  • 1/2 cup shredded cheese
  • 2 cloves garlic, minced
  • 1 tablespoon dried herbs
  • 1 tablespoon lemon zest
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon Old Bay seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon black pepper
  • 1/2 cup butter
  • 1/4 cup fresh dill, chopped
  • 1 lemon, for juice

Instructions

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup. Butterfly the shrimp by slicing along the back without cutting all the way through, then press to flatten slightly.
  2. Combine olive oil, smoked paprika, Old Bay seasoning, garlic powder, onion powder, Italian seasoning, and black pepper in a bowl. Brush this mixture onto the butterflied shrimp, making sure to coat both sides.
  3. In a large mixing bowl, combine crab meat, chopped spinach, artichokes, mayonnaise, Dijon mustard, and Worcestershire sauce. Gently fold with a rubber spatula until just combined.
  4. Add the Italian breadcrumbs, shredded cheese, minced garlic, dried herbs, and lemon zest to the crab mixture. Mix until everything is well incorporated.
  5. Place each butterflied shrimp on the baking sheet with the cut side facing up. Spoon a generous mound of the crab stuffing onto each shrimp, pressing gently to secure the filling.
  6. Bake for 20-25 minutes until the shrimp turn pink and opaque, and the topping develops a beautiful golden-brown crust.
  7. While the shrimp bake, prepare the garlic butter dill sauce by melting butter in a small saucepan over medium heat. Add minced garlic and cook for 30 seconds, then stir in the chopped fresh dill and a squeeze of lemon juice.
  8. Transfer the stuffed shrimp to a serving platter, drizzle with the warm garlic butter dill sauce, and serve immediately.

Notes

  • Perfect Butterfly Technique: Cut only 3/4 of the way through the shrimp back and press firmly to flatten.
  • Prevent Rubbery Shrimp: Look for the precise moment when shrimp turn from translucent to opaque.
  • Stuffing Consistency Matters: Your crab mixture should hold together when pressed but still feel slightly loose.
  • Crab Selection Secret: Mixing lump crab with claw meat creates ideal texture while maximizing flavor.
  • Temperature Trick: Let stuffed shrimp rest at room temperature for 15 minutes before baking.
  • Make-Ahead Magic: Assemble these stuffed shrimp up to 24 hours ahead, but add breadcrumbs just before baking.

Find it online: https://www.sweethomecook.com/stuffed-shrimp/