Crab Stuffed Shrimp Recipe
4 jumbo shrimp stuffed with lump crab meat and lemon beurre blanc.
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Ingredients
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Crab Stuffed Shrimp
Method
Preparation
- 1
Prepare the Shrimp
Carefully peel and devein the jumbo shrimp, leaving the tails intact. Make a slit along the back of each shrimp to create a pocket for stuffing.
- 2
Make the Crab Filling
In a mixing bowl, combine lump crab meat, cream cheese, chopped green onions, minced garlic, lemon juice, salt, and black pepper. Mix gently until just combined.
- 3
Stuff the Shrimp
Stuff each shrimp with the crab mixture, pressing it in gently to fill the pocket.
- 4
Prepare the Lemon Beurre Blanc
In a saucepan, melt 2 tablespoons of butter over medium heat. Add white wine and bring to a simmer. Reduce the liquid by half, then whisk in heavy cream and remaining butter until the sauce is smooth. Season with salt and black pepper to taste.
- 5
Cook the Stuffed Shrimp
Preheat the oven to 375°F (190°C). Place the stuffed shrimp on a baking sheet and sprinkle with bread crumbs. Bake for 15-20 minutes or until the shrimp are opaque and cooked through.
- 6
Serve
Drizzle the lemon beurre blanc over the stuffed shrimp before serving.
