Stuffed Shrimp With Cowboy Butter (Printable Version)
Baked shrimp stuffed with lump crab, crisped and drizzled with zesty cowboy butter for a bold, shareable entrée.
# What You'll Need:
→ Shrimp & Crab Cake Filling
01 - 16 large shrimp (U12 or larger), peeled and deveined, tails on
02 - 8 oz lump crab meat, drained and picked over for shells
03 - 1/4 cup mayonnaise
04 - 1 large egg, lightly beaten
05 - 2 tbsp Dijon mustard
06 - 1 tbsp Worcestershire sauce
07 - 1 tbsp fresh lemon juice
08 - 1 tsp Old Bay seasoning
09 - 1/4 cup finely chopped celery
10 - 1/4 cup finely chopped red bell pepper
11 - 1/4 cup panko breadcrumbs
12 - 1 tbsp chopped fresh parsley
13 - Salt and black pepper, to taste
→ Cowboy Butter
14 - 6 tbsp unsalted butter, melted
15 - 2 cloves garlic, minced
16 - 1 tbsp fresh lemon juice
17 - 1 tbsp Dijon mustard
18 - 1 tbsp chopped fresh chives
19 - 1 tbsp chopped fresh parsley
20 - 1 tsp smoked paprika
21 - 1/2 tsp crushed red pepper flakes
22 - Salt and pepper, to taste
→ Garnish
23 - Lemon wedges
24 - Fresh chopped parsley
# How to Make It:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Using a sharp knife, butterfly each shrimp by cutting along the back without slicing all the way through, then gently flatten to create a pocket for the filling.
03 - In a medium mixing bowl, gently combine the lump crab meat, mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, lemon juice, Old Bay seasoning, celery, red bell pepper, panko breadcrumbs, parsley, salt, and pepper. Fold carefully to keep the crab meat in large chunks.
04 - Spoon approximately 1 tablespoon of the crab mixture onto the butterflied portion of each shrimp, pressing gently to adhere. Optionally fold the tail over the filling.
05 - Arrange the stuffed shrimp on the prepared baking sheet and bake for 15 to 18 minutes, until the shrimp turn pink and the filling is set and lightly golden.
06 - While the shrimp bake, whisk together the melted butter, minced garlic, lemon juice, Dijon mustard, chives, parsley, smoked paprika, red pepper flakes, salt, and pepper in a small bowl until well combined.
07 - Transfer the baked shrimp to a serving platter, drizzle generously with cowboy butter, and garnish with lemon wedges and fresh parsley. Serve immediately while warm.
# Expert Tips:
01 -
- The crab cake mixture stays incredibly moist while the shrimp provides a sweet, firm base that holds everything together beautifully
- Cowboy butter is one of those sauces that makes people pause and ask what exactly is in this because the flavor is so bold and complex
02 -
- Overmixing the crab filling makes it tough and rubbery, so fold everything together gently and stop as soon as it is combined
- The cowboy butter can be made ahead and stored in the refrigerator, but you will need to gently reheat it before serving so it pours easily
03 -
- Pat the shrimp completely dry with paper towels before butterflying them, because any moisture prevents the crab filling from adhering properly
- Let the crab mixture rest in the refrigerator for 15 minutes before stuffing the shrimp, as this makes it easier to handle and less likely to fall apart