Ingredients:

  • 1 pound (450g) jumbo shrimp (16-20 count), peeled and deveined
  • 2 tablespoons (30ml) olive oil
  • 1/4 teaspoon (1.2ml) sea salt, plus more to taste
  • 1/4 teaspoon (1.2ml) black pepper, plus more to taste
  • 8 ounces (225g) lump crab meat, picked over for shells
  • 1/4 cup (30g) panko breadcrumbs
  • 1/4 cup (60ml) mayonnaise
  • 2 tablespoons (30ml) finely chopped fresh parsley
  • 1 tablespoon (15ml) Dijon mustard
  • 1 teaspoon (5ml) lemon juice, freshly squeezed
  • 1/4 teaspoon (1.2ml) Old Bay seasoning
  • 1/8 teaspoon (0.6ml) cayenne pepper (optional)

Instructions:

  1. Pat the shrimp dry with paper towels. Butterfly each shrimp by slicing along the back, nearly all the way through, and gently flatten. Drizzle with olive oil, season with salt and pepper.
  2. In a mixing bowl, gently combine the crab meat, panko breadcrumbs, mayonnaise, parsley, Dijon mustard, lemon juice, Old Bay seasoning, and cayenne pepper (if using). Be careful not to overmix.
  3. Spoon a generous amount of the crab mixture onto the butterflied shrimp, pressing lightly to secure.
  4. Place the stuffed shrimp on a baking sheet lined with parchment paper. Cover loosely with plastic wrap and refrigerate for 15 minutes to help the stuffing set.
  5. Preheat oven to 375°F (190°C). Bake the shrimp for 20-25 minutes, or until the shrimp are pink and opaque, and the crab stuffing is golden brown and heated through. Check that the internal temp reaches 145°F
  6. Garnish with lemon wedges and fresh parsley, if desired. Serve immediately.