A recipe for Spicy Crab Stuffed Shrimp. Forget panko, Spicy Nut Crumbs, a bread crumb substitute, are the perfect addition to all things lump crab meat!
Spicy Crab Stuffed Shrimp
1 c. Spicy Nut Crumbs
12 Jumbo Shrimp (XL - Raw, tail on)
8 oz. Lump Crab Meat
1/2 tbsp. Worcestershire Sauce
1/4 c. Mayo
1/2 tbsp. Dijon Mustard
1 tbsp. Capers
1/4 c. Dry White Wine
Old Bay Seasoning
4 tbsp. Salted Butter
Salt + Pepper
In a large mixing bowl, add the crab meat, mayo, Worcester, mustard, and 1/2 c. of the Spicy Nut Crumbs. Add a pinch of salt and pepper if desired. You could use our habanero salt to up the flavor punch! Mix together with a spatula, cover, and stick in the fridge for at least 1/2 an hour.
Preheat oven to 400 degrees.
Clean, devein and butterfly the shrimp. Lay them out in a baking dish tails curled up.
Pour out the remaining Spicy Nut Crumbs onto a small plate.
Using a cookie scoop or spoon, scoop out a ball of the crab mixture and roll together with your hands. Roll the ball in the Spicy Nut Crumbs until fully coated and stick the crab ball under the shrimp tail, on top of the butterflied portion, so that it's nestled in the curve. Repeat for all shrimp.
Add wine, capers (drained, otherwise it gets to salty!), juice of the lemon and butter (cut in chunks) to the baking dish.
Place dish in oven and cook for 2o minutes.
Garnish with fresh parsley and serve up alone or with a yummy steak!