Want a special seafood treat? These crab stuffed shrimp are phenomenal! Like what you'd get at a fancy restaurant, but made right in your own kitchen. The crab filling is similar to a crab cake and piled on butterflied jumbo shrimp. Makes a great appetizer for a special meal or main course with a salad and baked potato.
Preheat the oven to 375°. Line a rimmed baking sheet with parchment paper and set aside.
BUTTERFLY THE SHRIMP:
Remove the shells from the shrimp leaving the last segment of the abdomen (closest to the tail) and the tail still attached.
Use a sharp paring knife to cut along the spine of the shrimp, about ¼" into the body. Remove the dark vein. Cut a little deeper into the shrimp (about ½ to ⅔ through the body, so that the shrimp can sit up straight and the tail will fold over onto itself. Cover and refrigerate while preparing the crab stuffing.
FOR THE CRAB STUFFING:
Heat the olive oil in a small skillet over medium heat. Add the shallot and bell pepper and cook 3-5 minutes until softened but not browned. Set aside to cool.
Drain the crab and gently separate the crab meat, but leaving it mostly whole.
In a large bowl, combine the sauteed vegetables, mayonnaise, egg, Dijon mustard, Creole seasoning (or Old Bay), worcestershire, and parsley. Mix to combine. Stir in the lump crab meat and panko breadcrumbs. Gently stir until just blended together.
ASSEMBLING THE CRAB STUFFED SHRIMP:
Arrange the butterflied shrimp about 2" apart on the prepared baking sheet. Scoop about 1½ heaping tablespoons onto each shrimp (I used a cookie scoop for even measuring).
Press the crab stuffing onto the shrimp to help it hold together and fold the shrimp tail over the stuffing. Lightly press the tail into the crab stuffing until it stays.
Bake for 18-20 minutes or until the shrimp are cooked through and the crab stuffing is golden brown.
TO SERVE STUFFED SHRIMP:
Serve the shrimp hot with a sprinkle of fresh parsley and chives, a squeeze of lemon and an extra dusting of Creole or Old Bay seasoning.