Emeril's Childhood Favorite: Crabmeat-Stuffed Shrimp

Total Time:
1 hr 40 min
1 hr
15 min
25 min

4 entree or 8 appetizer servings

  • 1 pound fresh lump crabmeat, picked over for shells and cartilage
  • 2 teaspoons Essence, recipe follows
  • 4 tablespoons unsalted butter, plus 3 tablespoons melted unsalted butter
  • 1/2 cup minced yellow onions
  • 1/4 cup minced celery
  • 1/4 minced green bell peppers
  • 1/4 cup finely chopped fresh parsley leaves
  • 1 tablespoon minced garlic
  • 1/4 cup mayonnaise
  • 1 egg, lightly beaten
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon hot sauce
  • 1 1/2 cups crushed buttery, flaky crackers
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 20 jumbo shrimp (about 2 pounds), shelled, leaving tail and connecting shell segment, deveined, and butterflied lengthwise
  • 2 tablespoons olive oil
  • 1 tablespon chopped garlic
  • 1 teaspoon crushed red pepper
  • 1/2 pound kale, chiffonade
  • Salt and freshly ground black pepper
  • Chopped parsley, garnish
  • 1 lemon, cut into wedges, garnish
  • Essence (Emeril's Creole Seasoning):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme

Preheat the oven to 375 degrees F. Butter a large baking dish and set aside.

Place the crabmeat in a large bowl and season with the Essence. Cover and refrigerate until ready to use.

In a large skillet, melt 4 tablespoons butter over medium-high heat. Add the onions, celery, and bell peppers and cook, stirring, until softened, about 4 minutes. Add the parsley and the garlic, and cook, stirring, for 1 minute. Remove from heat and let cool.

Add the cooled vegetables to the crabmeat and toss to combine. Add the mayonnaise, egg, lemon juice, Worcestershire and hot sauce and stir gently with a large wooden spoon. Add 1 cup of the cracker crumbs, the salt, and pepper, and stir gently, being careful not to break up the crabmeat.

Mound about 2 tablespoons of the crabmeat stuffing into each shrimp, press gently to close, and place, stuffed sides up, in the prepared baking dish. Sprinkle the remaining 1/2 cup of the flaky, buttery cracker crumbs over the stuffed shrimp and drizzle with the remaining melted butter. Bake until golden, about 20 minutes.

While the shrimp are baking, heat a large saute pan over medium-high heat. When the pan is hot, add the olive oil. Add the garlic and crushed red pepper and cook, stirring continuously, for 1 minute. Add the kale and saute until the kale is just wilted, about 3 to 5 minutes. Season with salt and pepper.

Place the kale on 4 plates. Remove the shrimp from the oven and divide among plates, on top of the kale. Garnish with parsley and lemon wedges. Serve immediately.

Essence (Emeril's Creole Seasoning):

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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    Made it for friends and ABSOLUTELY FANTASTIC. Tasted exactly like it did in his New Orleans Restaurant. And was easy enough to do!
    This was my first stab at anything like this. I made it for Christmas dinner and it was absolutely DELICIOUS! I actually used canned crab and frozen (raw) shrimp. I went shopping at 10:30 at night so the seafood dept. was closed. I could only get "large" shrimp so I peeled them, rinsed them, and put them all in a 13x9 dish and put the stuffing on top, followed by the cracker crumbs and served it with some fresh squeezed lemon. It came out wonderful and everyone loved it. I'd say this way was an "easier" way of doing it since I didn't have to stuff each shrimp but it was still delicious. It was a lot of prep but the shortness of cooking time made up for that! I'll definitely be making this again.
    AAAmazing! I don't know how anyone could give this anything less than 5 stars. I don't usually take the time to write reviews, but my love for this recipe has compelled me to express my feelings :) I made this for my mother's birthday party and everyone loved it. I'm going to make it for Christmas dinner tomorrow, but for the sake of time I'm going to use the food processor instead of chopping everything by hand--hopefully it will come out just as good. I prepared the stuffing a day in advance, just don't add the crackers until the day of. Good luck, and enjoy!
    I am giving this 3 stars because I don't think it's fair to give a bad rating based on the taste buds of my family and I. I can see how people would go crazy for this, but we want to taste shrimp, crab and butter. It was too "tangy" for us. I love Emeril and will continue to enjoy his TV shows.
    Me too, find any that fit in that category of flavors?
    This is one of the best appetizers EVER!!! Prep work takes awhile but so worth the effort. Shrimp can be cleaned and butterflied ahead and the stuffing can be done ahead to the point of the cracker crumbs. Then just stir in the crumbs when ready to stuff the shrimp. So, so, so yummy! I serve with a lemon aioli and that just knocks it right out of the ball park!!
    I used fresh blue crab, Ritz crackers, and added some Dijon. Then stuffed fresh flounder with it. Délicieux!
    I have made this recipe several times and there is NEVER any left! It is well worth the time and effort to make. I will not search for another stuffed shrimp recipe ever.
    Use fresh crab with this and you can't go wrong! I notice one reviewer stated it tasted like a salad I disagree. I chopped up the veggies really really fine,and all the flavors intermingled together perfectly. For the crackers I used saltines,and I also added Parmesan cheese. We all loved loved loved it.
    I love love this recipe! I used imitation crab, I know cheap, but it was still awesome tasting! This is my favorite stuffed shrimp ever. We grilled these for 5 minutes on high  
    and they were a hit! (Didn't use the kale
    OMG! That's all I can say.
    This didn't taste bad but didn't taste great, either. Maybe it could have been better if I used some fresh crab meat.... I used canned....
    I guess if I wanted a seafood salad topped onto my shrimp, I would have loved this recipe. Scraped it off and just ate the shrimp. I gave it two stars only because my husband likes seafood salad :O
    Sorry, Alex, but for optimum flavor it really needs to be green pepper. Classic New Orleans. You need that pop of brash greenness. Ritz are okay, I guess, but make fresh bread crumbs from french bread tossed in butter to top. We make this with enormous 8 count shrimp and boil blue crabs in Zatarain's crab boil to get the lump meat. Now THAT's a labor of love. A pound! One giant stuffed shrimp apiece does it for us. Guests go crazy for this dish. It's a great stuffing for mirliton or eggplant, too - mix in chopped boiled (Zatarain's again) shrimp. Thanks Emeril!!!!!
    I just make this mixture into crab cakes and it makes the best crab cakes ever.
    I use Panko and then fry them with a little olive oil. It is a dish that everyone asks for when they come to visit. I did make it with the shrimp and leave out the crumbs on top. It was also very good, but the crab cakes are the best ever.
    This was good but not to brag about. I've had better and will stick with
    the old recipe.
    Try Alton Brown's stuffing for lobster. That IS a keeper!
    good - i need to try
    Incredibly tasty, even w/ a few revisions. I second another reviewer's suggestion of yellow instead of green peppar, and less bread crumbs (I used ground oyster crackers). Skip the extra breadcrumbs at the end and wrap in proscuitto before baking for an extra layer of flavor. Easily a main course w/ some lemon pepper pasta and a tri-colore salad. Magnifico!
    These were wonderful. Everyone liked them so much people keep calling me for the recipe. :) I also use this stuffing with salmon and some times substitute srimp for crab when I can't get good lumped crap. I've even stuffed portabello mushrooms with the stuffing--that was wonderfull too.
    The stuffed shrimp was a huge hit with my family. We didn't care for the kale, though. I also used some of the stuffing for stuffed mushroom caps and it was so yummy. We will definitely make this again!
    This was good, but not to die for. It was not good enough to me to justify all the chopping and all the ingredients. It was just alright.
    My family loved this! I added a white wine beurre blanc sauce to finish the dish and it complemented everything perfectly. Next time I will skip the Kale.
    I felt as though I was eating something right out of a restarunt.
    These take some effort to make, but its worth it! Everyone raved at our Italian-inspired Christmas Eve dinner. You won't be disappointed - thanks Emeril!
    This is a wonderful recipe! After the first bite, my husband started raving, and repeating, "This is a keeper !!"
    I cut back on the cracker crumbs and next time I will cut back some on the mayo as well. The flavor and seasoning were perfect and in no way over powered the delicate flavor of the shrimp or crab. This will be Christmas Dinner with a steak for really kicked up "Surf & Turf".
    This is a fabulous stuffed shrimp dish. I've made it as both an entree and an appetizer (using large or medium shrimp to increase the yield). It always receives rave reviews.
    I made this for a holiday and it was just the extra-special thing I wanted. It isn't cheap so I'll certainly plan ahead when I make it again. It's worth it.
    Once you get through the chopping the recipe comes together quickly. I give it a little extra cayenne for a little extra kick and used crushed Ritz crackers. I've made this dish several times for the last 6 years.
    This was the most fantastic crabmeat stuffed shrimp I have ever had. I server this as an appetizer for Christmas dinner and everyone could not stop eating this. Kudos to Emeril.
    I love stuffed shrimp and this recipe is phenomenal! Its very tasty. There is a lot of chopping but its worth it.
    This is one of my favorites!
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