Crab Stuffed Shrimp With Mustard Sauce Recipe

Name: Crab Stuffed Shrimp With Mustard Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crab Stuffing:; 2 T. butter; 1/3 c finely diced onion; 1/3 cup diced red pepper; 1/3 cup green pepper; 1T. diced garlic; 1 sleeve crushed ritz crackers; hot sauce to taste; 1 egg; 1/3 cup mayo; 2 T. country mustard (grain); 1 lemon, juiced; 1/4 t salt; 1/4 t fresh ground pepper; 1 lb lump crab meat; Shrimp:; 16 raw jumbo shrimp - shelled and deveined; Toothpicks; Butter; Mustard Sauce; 1 T. Shallots; 1 c cream; 1/4 cup white wine; 1T. butter; 1T. flour; 4 T. country mustard

Servings: persons

Crab Stuffing:
2 T. butter
1/3 c finely diced onion
1/3 cup diced red pepper
1/3 cup green pepper
1T. diced garlic
1 sleeve crushed ritz crackers
hot sauce to taste
1 egg
1/3 cup mayo
2 T. country mustard (grain)
1 lemon, juiced
1/4 t salt
1/4 t fresh ground pepper
1 lb lump crab meat
Shrimp:
16 raw jumbo shrimp - shelled and deveined
Toothpicks
Butter
Mustard Sauce
1 T. Shallots
1 c cream
1/4 cup white wine
1T. butter
1T. flour
4 T. country mustard

1
Stuffing
2
Melt butter in pan. Saute onions, peppers, and garlic 3 min over med. heat or until soft. Off heat allow to slightly cool in large bowl. Add crackers through lemon juice and stir to mix. Fold in crab. Butterfly each shrimp down back vein. Fill with crab mixture until overflowing. Anchor together with toothpick. Place on baking tray and brush with melted butter. Sprinkle with salt and pepper. Bake at 350 for 15 - 18 minutes or until shrimp are pink in color and cooked through.
3
Melt butter in small pan. Add flour and cook 1 min (roux). Reserve. Cook shallot and wine in another pan until wine is reduced by 1/2. Add cream and roux. Simmer few minutes until thick. Stir in mustard and season to taste.
4
Serve shrimp drizzled in sauce. Serve with steamed rice and steamed vegetables.

1433

kcal

Calories

Fat

Carbs

112

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 26 ingredients. The key ingredients include: Crab Stuffing:, 2 T. butter, 1/3 c finely diced onion, 1/3 cup diced red pepper, and more.

Yes, Crab Stuffed Shrimp With Mustard 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.

That's it — enjoy your meal!

Crab Stuffed Shrimp With Mustard Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions