Baked Shrimp Stuffed W Lump Crab Meat & Champagne Sauce Recipe

Name: Baked Shrimp Stuffed W Lump Crab Meat & Champagne Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: vegetable; 3 tablespoons butter; 1/4 cup celery, diced; 1/4 cup green bell pepper, diced; 1/4 cup red bell pepper, diced; 1/4 cup scallion, diced; seasoned mayonnaise; 1 cup mayonnaise; 1 tablespoon lemon juice; 1 tablespoon Dijon mustard; 2 tablespoons Worcestershire sauce; 4 dashes Tabasco sauce; 2 teaspoons Old Bay Seasoning; 1/4 cup chopped fresh parsley; crabmeat and shrimp; 1 lb jumbo lump crab meat; 1/2 cup dry breadcrumbs; 2 dozen shrimp, peeled and deveined with tails intact (16/20 or U/10); 1/4 cup white wine (for broiling) or 1/4 cup sherry wine (for broiling); champagne sauce; 4 tablespoons minced shallots; 2 cups champagne; 1 cup heavy cream; 1/4 cup butter

Servings: persons

vegetable
3 tablespoons butter
1/4 cup celery, diced
1/4 cup green bell pepper, diced
1/4 cup red bell pepper, diced
1/4 cup scallion, diced
seasoned mayonnaise
1 cup mayonnaise
1 tablespoon lemon juice
1 tablespoon Dijon mustard
2 tablespoons Worcestershire sauce
4 dashes Tabasco sauce
2 teaspoons Old Bay Seasoning
1/4 cup chopped fresh parsley
crabmeat and shrimp
1 lb jumbo lump crab meat
1/2 cup dry breadcrumbs
2 dozen shrimp, peeled and deveined with tails intact (16/20 or U/10)
1/4 cup white wine (for broiling) or 1/4 cup sherry wine (for broiling)
champagne sauce
4 tablespoons minced shallots
2 cups champagne
1 cup heavy cream
1/4 cup butter

1
To make the champagne sauce, add shallots and champagne to a small saucepan over low heat, and reduce until almost dry, about 10 minutes. Add heavy cream and reduce by half then whisk in butter, remove from heat, and serve; do not reheat.
2
Saute all vegetables in butter over medium to high heat until soft; set aside to cool.
3
In a large bowl, add mayonnaise, lemon juice, mustard, Worcestershire and Tabasco sauces, Old Bay Spice and parsley; mix thoroughly.
4
Mix vegetables and seasoned mayonnaise together, add crab meat and fold in bread crumbs.
5
Make a cut lengthwise in the vein side of each shrimp, slicing only half way through so that the flesh will hold together. Place a spoonful of crab meat filling on each shrimp, cover and chill until ready to use.
6
Turn broiler on high and place stuffed shrimp in baking dish with 1/4 cup white wine or dry sherry. Place on middle rack of oven and cook for 6 to 7 minutes until shrimp are white and crab stuffing is golden brown.
7
Drizzle with champagne sauce and serve.

1106

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: vegetable, 3 tablespoons butter, 1/4 cup celery, diced, 1/4 cup green bell pepper, diced, and more.

Yes, Baked Shrimp Stuffed W Lump Crab Meat & Champagne Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Shrimp Stuffed W Lump Crab Meat & Champagne Sauce

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