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Cooking With Cathy - Crab Stuffed Shrimp

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Join Cathy Lentine, as she teaches you how to make her delcious recipe for Crab Stuffed Shrimp!
  Canned crabmeat 15 Ounce
  Onion 1⁄2 Cup (8 tbs), chopped
  Fresh lemon juice 7 Tablespoon, divided (4 tbsp. for crabmeat)
  Parsley 1⁄2 Cup (8 tbs), chopped
  Hot sauce 1 Teaspoon
  Old bay seasoning 1 Teaspoon
  Dry mustard 1 Teaspoon
  Garlic 1 Teaspoon, chopped
  Worcestershire 1 Tablespoon
  Mayonnaise 1⁄4 Cup (4 tbs)
  Breadcrumb 1⁄2 Cup (8 tbs)
  Eggs 1 , beaten
  Salt To Taste
  Pepper To Taste, freshly grounded
  Shrimp 2 Pound, deveined and butterflied
  Butter 3 Tablespoon, melted
  White wine 3 Tablespoon
For butternut squash sauce
  Butter 8 Tablespoon
  Butternut squash 1 Cup (16 tbs), roasted
  Sage 1 Teaspoon, chopped
  Heavy whipping cream 1 Cup (16 tbs)
  Parmesan cheese 1⁄4 Cup (4 tbs), grated

1. Preheat the oven at 350 degrees F.
2. In a container add in butter, wine and 3 tbsp. of lemon juice. Mix well and set aside.
3. Half the butternut squash.
4. In a baking dish place the butternut squash and roast in preheated oven for 45 minutes at 400 degrees F.
5. Take out the butternut squash, remove the seed and scoop out the flesh, set aside.

6. In a large mix all the ingredients accept the shrimps. Mix well with fork.
7. Open the butterflied shrimp and scoop out the crab mixture over it. Place the shrimp in a baking dish as shown in video.
8. Pour the butter mixture over the shrimps. Bake in oven for 30 minute at 350 degrees F.
9. For butternut squash sauce – in a large pan melt the butter and add in the butternut squash. Stir for few minutes.
10. Add in sage and heavy whipping cream. Whisk well with whisker.
11. Season with salt and pepper, stir in the parmesan cheese and whisk well.

12. Plate the stuffed shrimp and pour in the butternut squash sauce. Serve and enjoy!

Recipe Summary

Difficulty Level: 
Preparation Time: 
30 Minutes
Cook Time: 
60 Minutes
Ready In: 
90 Minutes

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