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Ingredients
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Shrimp & Crab
Filling / Binder
Coating & Finish
Optional Sauce
Method
Shrimp & Crab
- 1
Prepare shrimp
Rinse the jumbo shrimp under cold water and pat dry with paper towels. If shrimp are not butterflied, use a sharp knife to make a shallow cut along the back (or underside) and open slightly so the shrimp can be stuffed. Leave tails on if you want a handle for eating.
- 2
Pick crabmeat
Gently pick through the lump crabmeat to remove any cartilage or shell pieces. Keep it cold in the refrigerator until ready to mix.
Filling / Binder
- 3
Make the crab filling
In a medium bowl, combine the softened cream cheese, mayonnaise, panko (3 tbsp), grated Parmesan, minced shallot, minced parsley, lemon zest, hot sauce (4 drops), salt, and pepper. Mix until smooth but still slightly chunky. Gently fold in the lump crabmeat, taking care not to break the lumps; adjust seasoning with an extra pinch of salt or lemon if needed.
- 4
Portion filling
Spoon the crab mixture into a small piping bag or use a teaspoon to portion. Fill each butterflied shrimp with about 1 heaped tablespoon of the crab mixture, pressing gently so the filling adheres but does not overflow. Reserve any extra filling for serving or a second use.
Coating & Finish
- 5
Set up dredging station
Place the 1 tablespoon of flour in a shallow dish. Beat the egg in a second shallow dish. Place the 3 tbsp panko (exterior) in a third dish. Lightly dust each stuffed shrimp with flour, shaking off excess, then dip in the beaten egg, then press into the panko so the crab-topped portion is evenly coated. Repeat for all stuffed shrimp.
- 6
Pan-fry the shrimp
Heat a large nonstick or stainless skillet over medium heat. Add the butter and olive oil and let the butter foam but not brown (about 1 minute). Add the shrimp, panko side down first, and cook 2–3 minutes until the coating is golden. Gently flip and cook another 1–2 minutes until shrimp are opaque and the crab filling is heated through. Avoid overcooking: total shrimp cook time should be about 4–5 minutes depending on size.
- 7
Finish & rest
Transfer cooked shrimp to a paper-towel-lined plate to absorb excess fat and let rest 1 minute. Squeeze a little lemon juice over the shrimp immediately before serving.
Optional Sauce
- 8
Make the sauce
Whisk together the mayonnaise or aioli, Dijon mustard, lemon juice, hot sauce, and chopped chives or parsley in a small bowl. Taste and adjust seasoning. Serve a small spoonful alongside the shrimp for dipping.