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–+ servings
Crab Stuffed Shrimp

Crab Stuffed Fried Shrimp

Breaded and fried butterflied jumbo shrimp with crab claw stuffing
5 from 1 vote
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course Main Course
Cuisine Cajun
Servings 4 people
Calories 636 kcal

Equipment

  • paring knife
  • cutting board
  • glass bowls or dishes
  • wax paper
  • large skillet
  • spider strainer
  • baking sheet
  • paper towels

Ingredients
  

  • 1 pound 8-16 count jumbo shrimp - fresh, cleaned and deveined

Crab stuffing

  • ½ sleeve club crackers
  • 1 green onion - finely chopped
  • ¼ bell pepper - finely chopped
  • 6 ounces crab claw meat
  • 2 tbsp mayonnaise
  • ⅛ tsp onion powder
  • ⅛ tsp garlic powder
  • ⅛ tsp lemon pepper
  • ⅛ tsp Old Bay Seasoning
  • ⅛ tsp Cajun seasoning - like Tony Chachere's
  • 2 tsp Dijon mustard

Breading

  • 2 large eggs
  • 1 tsp cornstarch
  • 1 lemon
  • 1 cup all-purpose flour
  • 2 cups plain breadcrumbs
  • 4 cups cooking oil - for frying

Instructions
 

  • Butterfly each shrimp by cutting along the back and leaving the tail intact. Rinse and pat the shrimp dry.
    1 pound 8-16 count jumbo shrimp
    Crab Stuffed Shrimp - peeled, deveined, and butterflied
  • Add the crackers into a bowl, and crumble them up as well as a you can by hand. It’s ok if there are small chunks of cracker. Carefully fold together the crumbled crackers, green onion, bell pepper, crab meat, mayonnaise, onion powder, garlic powder, lemon pepper, Old Bay Seasoning, Cajun seasoning and Dijon mustard. Be careful not to break up the delicate crab meat too much.
    1/2 sleeve club crackers, 1 green onion, 1/4 bell pepper, 6 ounces crab claw meat, 2 tbsp mayonnaise, 1/8 tsp onion powder, 1/8 tsp garlic powder, 1/8 tsp lemon pepper, 1/8 tsp Old Bay Seasoning, 1/8 tsp Cajun seasoning, 2 tsp Dijon mustard
    Crab Stuffed Shrimp - stuffing folded together in a bowl
  • Form into egg-shaped balls. The mixture should be moist enough to hold together, but firm enough to keep their shape.
    Crab Stuffed Shrimp - stuffing rolled into a ball
  • Add a flayed-out shrimp on top of each ball. Gently but firmly press the shrimp and stuffing together in the palm of your hand, keeping the egg shape intact.
    Crab Stuffed Shrimp - dredged in flour
  • Add the eggs, cornstarch, lemon zest and juice from half a lemon into a small bowl, and whisk it thoroughly.
    2 large eggs, 1 tsp cornstarch, 1 lemon
    Crab Stuffed Shrimp - eggs, cornstarch, lemon zest and juice whisked together in a bowl.
  • Add the flour and the breadcrumbs into separate small bowls. Carefully dredge each shrimp ball in the flour, shaking off any excess. Dip the floured shrimp balls in the egg wash, then roll them in the breadcrumbs until fully coated.
    1 cup all-purpose flour, 2 cups plain breadcrumbs
    Crab Stuffed Shrimp - coated in bread crumbs
  • Heat cooking oil in a small pot until it reaches 350°F (175°C). Fry the shrimp balls in batches of 4 for 2-3 minutes, or until golden brown and crispy.
    4 cups cooking oil
    Crab Stuffed Shrimp - frying in oil
  • Drain on paper towels. Add a few drops of lemon juice.
    Crab Stuffed Shrimp - with a squeeze of lemon, draining on a paper towel.
  • Serve the fried shrimp immediately with tartar sauce, or remoulade. Add a dash of Tabasco if desired. Garnish with fresh lemon wedges, and parsley.
    Crab Stuffed Shrimp - draining on a paper towel

Nutrition

Calories: 636kcal | Carbohydrates: 76g | Protein: 38g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 269mg | Sodium: 1488mg | Potassium: 493mg | Fiber: 5g | Sugar: 6g | Vitamin A: 632IU | Vitamin C: 26mg | Calcium: 247mg | Iron: 6mg
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