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Crab & Scallion Stuffed Shrimp

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Serves 8

  • Make the menu:
    A Modern Christmas
  • by from Fine Cooking
    Issue 96

For this recipe, avoid shrimp that's already been deveined; because it's been slit down the back, it can't be butterflied properly.

  • 3-1/2 Tbs. unsalted butter; more for the baking sheet
  • 1/3 cup thinly sliced scallions (white and light-green parts only; from 5 to 6 scallions)
  • Kosher salt
  • 1/2 tsp. Worcestershire sauce
  • Two drops Sriracha hot sauce (or other Asian chile sauce)
  • 1/3 cup mayonnaise
  • 2 Tbs. coarsely chopped fresh parsley, plus 20 whole leaves or small sprigs
  • 1-1/2 tsp. fresh lemon juice
  • 1 tsp. finely grated lemon zest
  • 1/2 tsp. Dijon mustard
  • Freshly ground black pepper
  • 1/2 lb. backfin crabmeat, drained and picked over for shells
  • 1-1/4 cups fine fresh breadcrumbs
  • 16 jumbo shrimp (16 to 20 per lb.), butterflied
  • 1 small head frisee lettuce, torn into bite-size pieces
  • 1-1/2 tsp. extra-virgin olive oil
Make the stuffing:

In a small saucepan, melt 2 Tbs. of the butter over medium-low heat. Add the scallions and a pinch of salt and cook, stirring, until softened, 3 to 4 minutes (don't brown). Take the pan off the heat and stir in the Worcestershire sauce and hot sauce. Cool to room temperature.

In a medium bowl, combine the mayonnaise, 1 Tbs. of the chopped parsley, 1 tsp. of the lemon juice, the lemon zest, the mustard, 1/4 tsp. salt, and a few grinds of pepper. Stir in the cooled scallion mixture. Add the crab and mix gently but thoroughly.

In a 10-inch skillet, melt the remaining 1-1/2 Tbs. butter over medium heat. Add the breadcrumbs and cook, stirring, until light golden brown, about 4 minutes. Transfer to a medium bowl and mix in the remaining 1 Tbs. chopped parsley and 1/4 tsp. salt.

Stuff the shrimp:

Line a rimmed baking sheet with parchment and rub lightly with butter. Arrange the butterflied shrimp on the baking sheet. Using a spoon or your hands, mound a heaping tablespoon of the crab mixture onto each shrimp. Sprinkle and pat the breadcrumbs over the crab. (This will be messy; don't worry if there are crumbs on the baking sheet.) Flip the tail of each shrimp up and over the crab.

Bake the shrimp:

Position a rack in the center of the oven and heat the oven to 400°F. Bake until the shrimp are cooked through, the crabmeat is hot, and the crumbs are golden brown, 12 to 14 minutes. While the shrimp are in the oven, toss the frisee and the whole parsley leaves with the remaining 1/2 tsp. lemon juice, the olive oil, and a pinch of salt. On 8 small plates, arrange a small pile of the salad and two shrimp. Serve right away.

Make Ahead Tips

You can butterfly the shrimp, make the stuffing and breadcrumb topping, and stuff the shrimp up to a day ahead. If stuffing ahead, don’t top with the crumbs or flip up the tails until ready to bake. Cover and refrigerate the shrimp and stuffing; store the crumbs airtight at room temperature. Remove the stuffed shrimp from the fridge while the oven is heating.

nutrition information (per serving):
Calories (kcal): 210; Fat (g): fat g 14; Fat Calories (kcal): 130; Saturated Fat (g): sat fat g 4.5; Protein (g): protein g 15; Monounsaturated Fat (g): 4; Carbohydrates (g): carbs g 6; Polyunsaturated Fat (g): 4.5; Sodium (mg): sodium mg 370; Cholesterol (mg): cholesterol mg 125; Fiber (g): fiber g 1;

Photo: Scott Phillips

Fabulous! Messy, certainly, and I'm grateful I followed the directions for butterflying and purchased a few extra shimp in case of errors. The result, as was true for the entire menu - incredible! For Lakelady - in the ingredient list the shrimp are listed as "butterflied". Tap the word to bring up the instructions.

Sounds delicious, but I have a question for the people that have made it already. When you butterfly a shrimp, you do it from the side where the vein is. Do you NOT put the stuffing in this opening? If so, you can't flip the tail up over the stuffing. I am SO confused. Please help.

My family love it. A little messy but over all I would prepare it again.

Easy, delicious and perfect for a lunch or dinner party since you can make it ahead. This was the hit of the evening!

this was incredible!

Excellent. Better than any restaurant. The stuffing is excellent and moist not bready. I used panko bread crumbs instead of the regular crumbs. It was delicious.

Absolutely fabulous - I was not very particular how it looked, so I was a bit sloppy with the stuffing. No matter...I also used large frozen shrimp which had been deviened. This was for a dinner - a big hit

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