Crab Stuffed Shrimp Is Incredible!//Mr. Make It Happen

I’m Chef Matt – A self taught Home Chef from Virginia, with a passion for cooking and sharing my c
Crab Stuffed Shrimp Is Incredible! testy food//

When I’m trying to impress my house guests this crab stuff shrimp recipe is one of my favorite go-tos meet me in the kitchen let’s make it happen first things first we’re going to get started on our crab filling which is essentially kind of like a crab cake for that we

Need about 1/4 cup of mayonnaise I’m going to add about a teaspoon or a/ teaspoon or so of fresh squeezed lemon juice next up we’re going in with a teaspoon of Dijon mustard it’s going to add a little bit of a bite to offset that acidity from the Dijon mustard and

The lemon juice we’re going in with just a pinch of white sugar you could also use sweet relish if you want I like just a pinch of white sugar maybe a/ teaspoon worth then we’re going in with about a/2 teaspoon of worst word in the world

Sauce going to add a little Umami effect to the flavor profile after the worst word in the world sauce we’re going in with a little bit of hot sauce use whatever your favorite brand is today we got Frank’s Red Hot that’s what we’re going with and then I’m going down with

Some Old Bay for my folks in the DMV area you know that old Bay is a staple when it comes to Seafood I’m also going to hit it with my Lemon Bay and some AP seasoning break out the Whisk and mix to combine we’re going to add a little bit

Of fresh chopped parsley for a pop of color this is one of my favorite things to break out guys when I’m trying to impress my house guests this comes together really quickly and it looks super impressive on the dinner table and honestly it looks a lot harder than it

Is to actually make so that’s one of the beautiful things about this recipe is it comes together super quick other than the crab meat is not too expensive but speaking about expensive we do have some jumbo lump crab you guys don’t have to break the bank on this you can use claw

Meat if you want to or just regular lump crab back fin really what whatever’s in the budget guys it’s all going to be good all right so at this point you just want to fold everything together I don’t use any egg for this recipe we’re just

Going to use some uh plain bread crumbs that kind of act as a binder for my folks in the Maryland area they would sue me or uh chastise me in the comments if I add too too much filler to this crab cake mixture so we’re going to keep

It nice and light nice and simple some plain bread crumbs you can also use cracker crumbs if you want to break down some saltin or Ritz crackers that’s a great choice as well but just want to fold this in until it kind of holds together enough to stuff inside your

Shrimp taste that you go adjust the flavor to your preference as always as you can see that parsley adds a nice little pop of color which is going to look nice on the plate as well you can use the same mixture right here for stuffed salmon works great one

Of my favorite things to pair with this is a nice simple spicy garlic aoli which is a Mayo based sauce here we have a/2 cup of mayonnaise to that we’re going to add about a tablespoon or two of sriracha depending on how spicy you want this to

Be we’re also going to add about 1/4 cup of ketchup get your a little natural sweetness and some good color and then a tablespoon of garlic paste for this I don’t really like to use fresh garlic guys I know that I get a lot of flack

For using the paste in the comments I think y’all just have fun with that but uh the garlic paste is perfect for this recipe and then about a/ tblspoon of Honey more as needed to kind of balance a sweet and spicy flavor profile finally I’m going to hit with a

Little allpurpose and a little Old Bay break out the Whisk and mix to combine beautiful pink color there just want to taste it make sure that the flavors are balanced again you can make it as spicy as you want to by adding more sriracha and can sweeten It Up by

Adding more ketchup or honey but that right there looks perfect to me you can serve this as a dipping sauce or you can plate it up real nicely at the bottom of the plate which is what I’m going to do today with a little charred lemon all right so these are colossal

Size shrimp a little bit bigger than jumbo these come from the store at least this batch came already devain but the shell is still on now the shell being on is important because for presentation purposes we want to leave the tail piece on I’m going to show you guys how to do

That so this is basically what it’s going to look like at the end tail still on the rest of the shell is removed and it’s peeled and Dev vined at that point after that we’re going to Butterfly it which is super simple take a nice pairing knife they’ve already

Kind of started the process during the dev Vining process so you just want to take your knife don’t cut through the shrimp just cut down the back of it enough that you can flatten it out and then we’ll lay it in the dish like so crab cake goes right here where my

Index finger is and then the tail is going to go right on top so the best way to do it in my opinion to go ahead and leave the tail on is to kind of pinch the tail to keep it intact and then break the shell around the tail on both

Sides while kind of squeez in the tail piece the rest of the shell is going to come right off super easy for you just like so and you got a good presentation so to keep the seasoning super simple on the shrimp I’m using my Lemon Bay you could also use Old Bay any

Cajun or Creole seasoning or something as simple as a salt and pepper blend maybe a allpurpose whatever you like guys on your shrimp but for me Lemon Bay does the trick nice light coating of that and then we’re going to go ahead and grease our casserole dish get our

Shrimp in there with our crab mixture and pop that in the oven at 400° for about 15 to 20 minutes or until the shrimp hits 145° internal temperature so last but not least it’s time to make a little bit of garlic butter we’re going to brush that right

On top of the crab stuffed shrimp about 5 to 7 minutes before it’s done can’t have shrimp without butter here we have a half a stick of melted butter to that I’m going to add a teaspoon of garlic paste and then just a little hit of O B

This is going to do a number of things one it’s going to help Brown the shrimp give that beautiful color that you would expect two it’s going to add tons of flavor cuz it’s garlic butter right so that’s where we’re going to go ahead and brush that right on top of the shrimp

Real simple real easy and you can’t go wrong with garlic butter on shrimp or crab for that matter all right guys presentation is important because we eat with our eyes first here we have our platter we’re going to go ahead and spread out that aoli you can use a brush

If you want or just a spoon we’re use our charred lemon plate up the shrimp hit it with a little parsley a little old beta finish and then we’re going to get our taste test and this is the part where I say brace yourself for a

Trademark money shot say it with me guys looking good the only thing left to do is digging for the taste test all right guys time for the Moment of Truth this is a recipe that you have to try whether it’s a special occasion or you’re just hungry and you want something good for

Dinner