Description
This baked crab-stuffed shrimp casserole is an elegant and flavorful seafood dish featuring succulent jumbo shrimp filled with a rich, seasoned crab and cracker stuffing, baked to perfection with a golden topping. Perfect for special occasions or a luxurious family dinner, it combines tender shrimp with a savory, buttery filling infused with Old Bay seasoning, herbs, and citrus for a delightful taste experience.
Ingredients
Units
Scale
For the Filling
- 4 tablespoons butter, divided
- 2 shallots, diced (about 1/2 cup)
- 1/2 cup celery, minced
- 1/2 cup red bell pepper, minced
- 5 garlic cloves, grated
- 3 tablespoons dry sherry
- 2 cups buttery crackers (Clubhouse-style)
- 1 1/2 teaspoons Old Bay Seasoning
- 1/2 teaspoon black pepper
- 1/3 cup mayonnaise
- 1/2 cup Parmesan cheese
- 1/3 cup fresh flat leaf parsley, chopped, plus more for garnish
- Zest of 1 lemon, plus wedges, for serving
- 1 pound crab meat (substitute chopped shrimp or scallops)
For the Shrimp
- 1 pound jumbo shrimp, butterflied (about 16-18)
- Olive oil, salt and pepper
- Additional parsley for garnish
- Lemon wedges for serving
- paprika, for sprinkling
For the Topping
- Remaining tablespoon of butter, cut into small pieces
Instructions
- Preheat oven: Set your oven to 375℉ to prepare for baking.
- Sauté vegetables: Melt 3 tablespoons of butter in a large skillet over medium heat. Add diced shallots, minced celery, red bell pepper, and grated garlic. Cook for 4-5 minutes until fragrant and tender.
- Add sherry: Pour in the dry sherry carefully, then cook for about 1 minute to deglaze the pan and meld flavors.
- Make stuffing mixture: Stir in crushed buttery crackers, Parmesan cheese, Old Bay seasoning, black pepper, lemon zest, and chopped parsley. Toss well to combine, then remove from heat and let it cool slightly.
- Prepare the shrimp: In a 2.5 or 3-quart casserole dish, arrange cleaned and butterflied jumbo shrimp with the cut side facing up. Drizzle with olive oil, season with salt and pepper, and distribute evenly.
- Mix crab and mayonnaise: Gently fold crab meat (ensuring shells are removed) and mayonnaise into the cooled stuffing mixture.
- Stuff the shrimp: Spoon the seafood stuffing into each shrimp in the casserole dish, keeping the tails exposed and facing upward.
- Add butter and bake: Scatter small pieces of the remaining butter over the top. Sprinkle with paprika for color. Bake in the preheated oven for 15-18 minutes until shrimp are cooked and topping is golden brown.
- Broil for finish: Turn on the broiler for 2 minutes to enhance the golden color and crispiness.
- Serve: Garnish with additional parsley and lemon wedges. Serve hot, squeezing fresh lemon juice over each serving.
Notes
- If preferred, remove the shrimp tails before baking for a more uniform presentation.
- You can substitute chopped scallops or other seafood in place of crab meat for variation.
- Ensure crab meat is free of shells to avoid any biting hazards.
- The dish pairs beautifully with a light white wine or a crisp salad for a complete meal.
Nutrition
- Serving Size: 1 serving (about 1/6 of the casserole)
- Calories: 370 kcal
- Sugar: 4 g
- Sodium: 920 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 220 mg
