Crab cake stuffed shrimp with cowboy butter sauce
Crab Cake Stuffed Shrimp 🦀🍤
Recipe ⤵️⤵️⤵️
Recipe Makes 34
For the Crab Cake Stuffed Shrimp:
34 Shrimp ~13-15 per pound
1 lb Lump Crab Meat
6 Tbsp Cajon Seasoning
3 Eggs
1/3 Cup Mayo
1 Tbsp Salt
2 Tbsp Dijon
1/4 Cup Chopped Parsley
1 Sleeve Crushed Ritz Crackers
1/2 Red Bell Pepper
1 Lemon
Directions:
1. Clean Shrimp and Season with 4 Tbsp Cajon seasoning
2. In a Bowl whisk eggs first, then add Mayo, 2 Tbsp Cajon seasoning, Salt, Dijon, Parsley, and whisk all together
3. Add Mixture over Crab, and add crushed Ritz Crackers, Bell Pepper, and fold in ingredients
4. Form little balls and place in the center of the shrimp
5. Add to a skillet and squeeze Lemon on top
6. Set grill to 450 degrees and cook until Shrimp and Crab read 145 degrees (Approximately 12-15 min)
For the Cowboy Butter:
12 ounces Butter
1/2 Lemon
1 Tbsp Minced Garlic
1 Tbsp Lemon Zest
1 Tbsp Dijon Mustard
2 Tbsp Paprika
1 Tsp Cayenne
2 Tbsp Parsley
1 Tbsp Chives
1 Tbsp Red Pepper Flakes
Directions:
1. In a pan on low heat add Butter, Lemon Juice, Garlic, Lemon Zest, Dijon, Paprika, Cayenne, and whisk until it forms a sauce. (Do not let it break)
2. Turn off the heat and add Parsley, Chives, and Red Pepper Flakes. Mix until well incorporated.
Pro tip: If the sauce breaks, add in the fridge to cool. You will be able to make it thicken and turn back into a sauce!
Okay, so I just had to share my latest culinary triumph: these Crab Cake Stuffed Shrimp with Cowboy Butter Sauce! Seriously, if you're looking for a dish that screams 'special occasion' but is totally doable even on a weeknight, this is it. I made these for a small gathering last weekend, and everyone was raving about them. They look incredibly fancy, but trust me, the process is super straightforward, and the payoff is absolutely delicious. This isn't just another shrimp recipe; it's an experience! First off, let's talk about the shrimp itself. Choosing the right size is key – I usually go for the 13-15 count per pound, as suggested in the main recipe. They're big enough to stuff generously without being overwhelming. When you're prepping them, make sure they're fully deveined and butterflied carefully. You want a nice pocket for that amazing crab cake mixture. And speaking of the crab cake… don't skimp on the lump crab meat; it makes all the difference in texture and flavor. The secret to getting those crab cakes to hold perfectly inside the shrimp? It's all about the crushed RITZ CRACKERS! They provide that perfect binder without making the mixture too dense, absorbing moisture and adding a subtle buttery flavor that complements the crab beautifully. When you're forming those little crab cake balls, aim for a size that fits snugly into the butterflied shrimp – not too big that it overflows, but enough to make a statement. Now, for the star of the show, in my opinion: the Cowboy Butter Sauce. Oh. My. Goodness. This sauce is pure magic! It transforms everything it touches. The original recipe gives you solid directions, but I've got a couple more tips. When you're whisking it on low heat, the key is patience. You want it to emulsify into a beautiful, silky sauce, not separate. If it starts to look like it's breaking, take it off the heat immediately and whisk vigorously, or even try adding a tiny splash of cold water or lemon juice to bring it back together. And don't be afraid to adjust the spice level with the cayenne and red pepper flakes to your liking – I sometimes add a little extra kick! Once it’s made, keep it warm, but off direct heat, or gently rewarm it. This sauce isn't just for shrimp; it's incredible over grilled chicken, steak, or even just dunking some crusty bread in! When it comes to cooking, whether you're grilling or baking, keep a close eye on your shrimp. Overcooked shrimp is a culinary tragedy! They cook quickly, usually within 10-15 minutes at 450 degrees F, and you're looking for that internal temperature of 145 degrees F. The shrimp will turn pink and opaque, and the crab cake will be golden brown and fragrant. Serving these beauties is half the fun. They make a fantastic appetizer on their own, perhaps with a sprinkle of fresh parsley. But if you're making them a main course, I love pairing them with a light risotto, some lemon-garlic asparagus, or a simple green salad to balance the richness. A crisp white wine, like a Sauvignon Blanc or Pinot Grigio, would be an absolutely perfect companion. Trust me, these crab cake stuffed shrimp with that incredible cowboy butter sauce will become a new favorite in your recipe repertoire. Give it a try, and let me know how it goes!
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