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A traditional favorite with a fresh twist. Basil and sundried tomatoes give a little zip to the sweet brininess of the shrimp and crab. The filling is very versatile and can be served as a dip or as a topping for bruschetta in addition to the stuffing for the shrimp. As with all seafood, make sure that the crab and shrimp are super fresh.
Crab Stuffed Baked Shrimp
serves 12
24 large raw shrimp – peeled, de-veined and butterflied
(One of our Seafood Team Members will be happy to do this for you)
8 oz. lump crab meat
3 Tbsp. chopped sundried tomatoes (can be bought pre chopped)
1 Tbsp. basil pesto (can be store bought)
1 Tbsp. minced garlic
6 oz. finely grated Asiago cheese
1/2cup mayonnaise
1/3cup finely minced sweet onion
2 Tbsp. lemon juice
Salt and pepper
Preheat oven to 350oF. Combine tomatoes, pesto, garlic, onion, lemon juice, 4 oz. Asiago cheese and mayonnaise in a bowl and mix well. Add well-picked crab meat to the bowl and fold gently together. Lay out butterflied shrimp flat on a cookie sheet lined with parchment or foil. Spoon about 1 Tbsp. of the crab filling on to each shrimp on the widest section of the shrimp. Sprinkle the remaining Asiago cheese over the shrimp and fold the shrimp tails over the top of the crab mix. Bake shrimp 12–15 minutes until shrimp are cooked and filling is golden brown. Serve immediately.
Beverage Suggestions:
Medium Bodied Chardonnay, Viognier, Dry Reisling
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