This Crab-Stuffed Shrimp is a simple yet elegant dish that makes for an impressive appetizer or a flavorful main course. Whether you're hosting a dinner party, serving it as a special appetizer, or pairing it with a juicy steak or pasta for a complete meal, this dish is sure to wow your guests—and your taste buds!

Ingredients:

2 lbs large shrimp (peeled and deveined, tails on)
1 can (8 oz) of Jumbo Lump Crab Meat
1/4 cup bread crumbs (preferably panko for crunch)
1/2 cup of mayonnaise
1/2 tbsp Worcestershire sauce
1/2 tsp sugar
1 tbsp hot sauce (adjust to taste on heat preference )
1/2 a lemon
1 tbsp Dijon mustard
2 tsp Old Bay Seasoning (or to taste)
1/2 tsp Cajun seasoning (optional, for extra heat)
1/2 tsp garlic powder
Salt and pepper (to taste)
Fresh chopped parsley

For seasoning the shrimp:

2 tsp Old Bay Seasoning (for shrimp)
1/2 tsp Cajun seasoning
1/2 tsp garlic powder

Instructions:

Step 1: Prep the Shrimp

Peel and devein the shrimp, leaving the tails on. You can also remove the tails if you prefer, but leaving them on helps with presentation.
Butterfly the shrimp: Using a sharp knife, make a slit along the back of each shrimp (if not pre-butterflied), creating a little pocket for the crab mixture. Be careful not to cut all the way through—just enough to create space for the crab balls.

Step 2: Prepare the Crab Mixture

In a medium mixing bowl, combine the, Worcestershire sauce, sugar, hot sauce, lemon juice, Mayonnaise, Dijon mustard, and 2 tsp Old Bay Seasoning. Whisk that around and then add your lump crab meat and bread crumbs
Gently mix everything together, being careful not to break up the crab meat too much. The mixture should be moist but not overly wet. Feel free to taste it and determine if you would like to add a little bit more hot sauce, mayonnaise or mustard or breadcrumbs, depending on preferred taste and/or consistency.
Form the crab mixture into balls: Using your hands, scoop out a small amount of the crab mixture (about 1-1.5 tablespoons per ball) and gently roll it into a ball shape. Set aside.

Step 3: Season the Shrimp

In a small bowl, combine Old Bay Seasoning, Cajun seasoning, and garlic powder.

Step 4: Assemble the Shrimp

Preheat your oven to 400°F (190°C).
Arrange the seasoned shrimp on a baking pan arrange the shrimp
Place a crab ball on top of each shrimp, gently pressing down the tail on it so the ball stays in place, but not too hard to flatten it.

Step 5: Bake the Shrimp

Bake in the preheated oven for 15-17 minutes, or until the shrimp are fully cooked (opaque) and the crab balls are golden and slightly crispy on top.

Step 6: Serve

Remove from the oven and let the shrimp rest for a minute or two.
Drizzle with melted butter and enjoy!

Finish with Honey Butter and Flaky Salt: Right before serving, top your warm cornbread soufflé with a generous drizzle of honey butter. The honey adds just the right touch of sweetness, while the butter gives it a smooth, rich finish. A sprinkle of flaky salt on top balances the sweetness and brings out all the flavors.