I don’t have too much to say about this Crab Stuffed Shrimp aside from its damn delicious, and you’ll definitely find yourself craving it often. This recipe is a remix of the Stuffed Shrimp that I made for Thanksgiving. I had some leftover stuffing mix in the freezer and decided to add some lump crab meat to make Crab Stuffed Shrimp for Christmas. It’s crazy how a small addition can take a recipe to the next level. NEXT next level.
I made the cornbread style stuffing from scratch. I grew up eating mostly homemade stuffing. So I’m not a big fan of the boxed stuff. Plus making my stuffing from scratch allows me to make a well seasoned, gluten free version. Once you realize how easy it is to make this homemade stuffing you’ll never make the boxed stuff again. You can alter the recipe depending on the type of protein you’re serving. For example, if you’re making the stuffing for poultry, you can omit the crab and swap out the Old Bay for poultry seasoning.
These Crab Stuffed Shrimp are perfect to serve as an appetizer, or as a main course with a few veggies on the side. Make sure that you make more than you think you’ll need because they will go quick. Now let’s get to the recipe.
Crab Stuffed Shrimp
- 1 lb extra large shrimp (peeled & deveined, tail on)
- 6 oz can lump crab meat (drained)
- 1 tbsp lemon juice
- 1/4 tsp Slap Ya Mama Seasoning (more or less to taste)
- 1 cup cornmeal
- 1/2 cup gluten free flour
- 1/2 tbsp Old Bay (more or less to taste)
- 1 tsp dried parsley
- 1/2 cup canola oil
- 2 cups of water
- 1 tbsp vegetable bouillon
- 1 tbsp olive oil
- 1 tbsp butter
- 1 small onion (white, chopped)
- 5 cloves of garlic (crushed)
- Preheat the oven to 375 degrees.
- Wash the shrimp with lemon juice and water. Pat dry and season with the Slap Ya Mama Seasoning. Put in the fridge to marinate.
- To make the stuffing mix- In a large mixing bowl, add the cornmeal, flour, Old Bay Seasoning and dried parsley. Stir everything together with a fork.
- Add 1 cup of water and about a half cup of canola oil. Add the oil a little at a time until the mix is no longer sticking to the sides of the bowl. The mix should be thick like cornbread mix.
- Add the mix to a cast iron skillet or non stick pan. Bake for about 30 minutes until a fork inserted comes out clean.
- While the stuffing mix is baking, heat the butter and olive oil in a non stick pan. Add the onion and garlic and saute until they start to caramelize. Turn off the heat and set the pan aside.
- Now add the vegetable bouillon to a cup of warm water and let it dissolve. Set aside.
- When the stuffing mix is done, let it cool for a few minutes before taking it out of the pan and putting it in a large mixing bowl.
- Break the stuffing mix up with a fork. Then pour in the garlic and onion mixture along with any butter and olive oil left in the pan. Now pour in the vegetable broth and mix everything with a fork. Add the lump crab meat and gently blend it into the stuffing mix, leaving small clumps throughout.
- Add a little olive oil to a cast iron skillet or non stick pan. Add the shrimp to the pan, butterflied side down, tail up.
- Stuff the backside of each shrimp with the crab stuffing. You may use a cookie scoop to get equal amounts.
- Add a little water to the pan to keep the stuffing from drying out, and cover the pan with aluminum foil. Bake for about 30 minutes. Serve hot.
- You may alter the base cornbread stuffing depending on your protein of choice
- For example, if you’re making poultry, leave out the crab and swap out the old bay for poultry seasoning