Spicy Crab Stuffed Shrimp Recipes

Steps:

• Preheat the oven to 350 degrees F. Prepare a baking sheet with nonstick spray.
• In a medium saute pan over medium heat, add the 2 tablespoons butter and olive oil. Next, add the red onions, jalapeno and garlic and saute about 5 minutes. Season with salt and pepper. Remove from the heat and let cool about 2 minutes.
• In a large bowl, add the heavy cream and 1 tablespoon seafood seasoning; stir to combine. Add 1 cup panko, the egg, 2 tablespoons cilantro, juice of 2 limes, zest of 1 lime and sprinkle with salt and pepper. Mix into the cooled vegetable mixture. Gently fold in the crab, being careful not to break up the lumps.
• Butterfly the shrimp by splitting them down the back from the center to the tail, being careful not to cut through. Stuff each shrimp with 2 heaping tablespoons of the crabmeat mixture. Place the stuffed shrimp onto a large plate and, when all are stuffed, put into the refrigerator about 20 minutes.
• While the shrimp are being refrigerated, melt the remaining 1 stick butter in a saute pan over medium-low heat. Add the remaining 1 cup panko and the remaining lime zest and juice. Add the remaining 1 tablespoon seafood seasoning, along with a pinch of salt, pepper and remaining 2 tablespoons cilantro. Stir together.
• Pull the shrimp from the refrigerator and top with 1 to 2 tablespoons seasoned panko on each individual shrimp. Place the shrimp onto a baking sheet and bake until are pink, about 20 minutes.

Steps:

• Preheat oven to 400°. Spray a 9"x13" casserole with non-stick cooking spray. Peel (leaving tails on), de-vein, and butterfly shrimp by making a deep slit down the back from the large end to the tail, cutting to, but not through, the curve of the shrimp. Mix 1/2 cup bread crumbs, mayonnaise, egg, mustard, scallions, Worcestershire sauce, Old Bay seasoning and Cayenne pepper (if using). Gently mix in the crabmeat with wet hands, forming into 16 balls. Shape 1 portion of crab stuffing evenly around a butterflied shrimp, forming a ball (leave tail exposed). Place crab-stuffed shrimp in casserole dish with tail curving up and over the top of the crab mixture. Repeat with remaining crab cake portions and shrimp. Sprinkle stuffed shrimp evenly with breadcrumbs. Dust each shrimp with Paprika. (Can be made a day in advance; cover and refrigerate). Whisk together all Remoulade Sauce ingredients. Cover and chill 1 hour, or overnight. Bake shrimp at 400° for 20 minutes or until golden. Serve immediately with Remoulade Sauce.

Steps:

• Preheat the oven to 375 degrees.
• Line your baking dish with foil, and butter or spray with non stick cooking spray.
• Place the crabmeat in a large bowl and season with the Cajun Seasoning, Old Bay or salt and pepper, (your choice).
• Cover and refrigerate until ready to use.
• In your fry pan, melt 4 tablespoons butter over medium-high heat.
• Add the onions, celery, and bell peppers and cook, stirring, until softened, about 4 minutes.
• Add the parsley and the garlic, and cook, stirring, for 1 minute.
• Remove from heat and let cool.
• Add the cooled vegetables to the crabmeat and toss to combine.
• Add the mayonnaise, egg, lemon juice, Worcestershire and hot sauce and stir gently.
• Add 1 cup of cracker crumbs, salt and pepper to taste, and stir gently, being careful not to break up the crabmeat.
• Spoon the crabmeat stuffing evenly into each shrimp (about 2 Tbsp), and place, stuffed sides up, in your baking dish.
• Drizzle with the remaining melted butter.
• Bake until golden, about 20 minutes.