Shrimp with crab stuffing and lemons
Print Recipe

Shrimp Appetizers with Crab Stuffing

Prep Time20 mins
Cook Time26 mins
Total Time46 mins
Course: Appetizer
Servings: 12 appetizers
Calories: 145kcal
Author: Sally Humeniuk

Ingredients

  • 12 jumbo shrimp
  • 1 medium onion finely chopped
  • 1/2 medium green pepper finely chopped
  • 1/2 cup finely chopped celery
  • 1/4 cup butter
  • 1 pound lump crab meat picked over for shells
  • 3/4 cup bread crumbs
  • 1 tablespoon mustard
  • 4 teaspoons Worcestershire sauce
  • 1/4 teaspoon cayenne pepper
  • 1 egg beaten
  • Paprika
  • 1/4 cup butter melted
  • Crushed red pepper flakes optional
  • Fresh parsley for garnish
  • Lemon wedges
  • Optional homemade cocktail sauce:
  • Ketchup to taste
  • Prepared horseradish to taste
  • Jalapeno pepper minced and to taste

Instructions

  • Spray a 9 x 13 or other large baking pan with cooking spray.
  • Peel, devein and carefully butterfly shrimp. Open shrimp and arrange on baking sheet or pan.
  • Melt 1/4 cup butter in sauce pan and sauté onion, green pepper and celery until tender.
  • In medium bowl, combine crab meat, bread crumbs, mustard, Worcestershire sauce, cayenne pepper and egg. Stir in the sautéed vegetables.
  • Top each shrimp with a good tablespoon of crabmeat mixture. Sprinkle with paprika, crushed red pepper flakes and drizzle melted butter over shrimp.
  • Bake at 350F for 20 minutes. Then turn oven on Broil and cook for additional 6 minutes.
  • Sprinkle parsley on shrimp and serve hot with lemon wedges and cocktail sauce, if you like.

Nutrition

Calories: 145kcal | Carbohydrates: 6g | Protein: 9g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 64mg | Sodium: 522mg | Potassium: 149mg | Sugar: 1g | Vitamin A: 320IU | Vitamin C: 7.9mg | Calcium: 49mg | Iron: 0.9mg