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Perfect Crab Cake Stuffed Shrimp Recipe with Cowboy Butter

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This recipe features plump shrimp stuffed with seasoned lump crab meat and topped with a rich, garlicky cowboy butter sauce. It’s quick, easy, and perfect for special occasions or a fancy weeknight dinner.

Ingredients

Scale
  • 20 large shrimp, peeled and deveined, tails on
  • 8 oz lump crab meat
  • 2 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Old Bay seasoning
  • 2 tablespoons fresh parsley, finely chopped
  • 1/3 cup panko breadcrumbs
  • 1/2 teaspoon garlic powder
  • Zest of 1 lemon
  • Salt and black pepper to taste
  • 6 tablespoons unsalted butter
  • 3 garlic cloves, minced
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon smoked paprika
  • 1 tablespoon fresh chives, finely chopped (optional garnish)
  • Hot sauce, a few dashes (optional)

Instructions

  1. Rinse the large shrimp and pat dry. Using a sharp knife, carefully butterfly each shrimp by slicing lengthwise without cutting all the way through, creating a pocket for stuffing. Set aside. (About 15 minutes)
  2. In a large bowl, combine lump crab meat, mayonnaise, Dijon mustard, Old Bay seasoning, chopped parsley, panko breadcrumbs, garlic powder, lemon zest, salt, and pepper. Gently fold ingredients together to keep lumps intact. (10 minutes)
  3. Spoon about 1 tablespoon (15 g) of crab cake mixture into each butterflied shrimp pocket. Press gently to adhere but don’t overstuff. Place stuffed shrimp on the prepared baking sheet. (10 minutes)
  4. In a small saucepan over low heat, melt the butter. Add minced garlic and cook gently for 1-2 minutes until fragrant but not browned. Stir in lemon juice, smoked paprika, and hot sauce if using. Remove from heat and keep warm. (5 minutes)
  5. Preheat oven to 400°F (200°C). Bake the shrimp on the middle rack for 12-15 minutes until the shrimp turn pink and the crab cake topping is golden and crispy. Optionally broil for 2-3 minutes at the end for a crust, watching closely. (15 minutes)
  6. Drizzle the warm cowboy butter sauce generously over the baked stuffed shrimp. Garnish with chopped fresh chives. Serve immediately. (5 minutes)

Notes

Do not overmix the crab cake filling to keep lumps intact. Butterfly shrimp carefully to avoid tearing. Watch cooking time closely to prevent drying out shrimp. The cowboy butter sauce should be cooked low and slow to avoid burning garlic. For gluten-free, substitute panko with gluten-free crumbs. For dairy-free, use vegan butter alternative.

Nutrition

Keywords: crab cake, stuffed shrimp, cowboy butter, seafood recipe, easy dinner, special occasion, quick recipe

Find it online: https://swooshspice.com/perfect-crab-cake-stuffed-shrimp-recipe-with-cowboy-butter-easy-and-delicious/