Crab Stuffed Shrimp are delicious, decadent and impressive. Large shrimp are butterflied and filled with a cream cheese, crab and chive filling, then baked to perfection.
10 – 12 shrimp (size 16 – 20 per bag)
Salt and freshly ground black pepper (to taste)
1 tsp jarred minced garlic
2 oz cream cheese
1/4 cup Panko bread crumbs
2 tsp chives
6 oz can premium white crab meat (drained)
Fresh lemon juice for garnish (optional)
Preheat oven to 450 degrees F (230 C).
Spray a baking sheet with non-stick spray.
Peel shrimp leaving tail on.
Butterfly shrimp by inserting a knife about three-quarters of the way into shrimp near the head and cut nearly all the way down the center of the shrimp’s back to the tail. Remove the vein with the tip of your knife.
Using your hands, open the flesh of the shrimp until it lies flat.
Place shrimp on prepared baking sheet and gently press the flat end to make them slightly flatter.
Sprinkle shrimp with salt and pepper to taste.
Soften cream cheese in microwave for about 30 seconds.
If crab meat is in chunks, chop until it is minced.
In a bowl, whisk together minced garlic, cream cheese, Panko bread crumbs, chives, and crab meat.
Spoon cream cheese mixture equally into butterflied shrimp. A melon baller or a rounded teaspoon works great for this.
Curl shrimp tails over top of cream cheese mixture.
Bake 5 – 8 minutes.
Remove pan from oven and sprinkle with fresh lemon juice, if desired. Serve immediately.