Crab Cake Stuffed Shrimp w/ Cajun Cream Sauce

Valentines Day is officially this week and I wanted to share one more recipe inspired by the upcoming holiday that celebrates love. Traditionally most people take their significant other to a fancy restaurant and spend hundreds on a meal, but the Glam Kitchen Gang will not have to do that. This recipe in addition to my Lemon Butter Lobster Tails are 2 recipes that you can make at home to get that fine dining feel in the comfort of your home. This Crab cake stuffed shrimp recipe combines jumbo shrimp with crab meat and is sure to have them singing your praises. As always , please let me know how it turns out for you and enjoy !

Glam Kitchen tips

  • Use fresh lemon juice
  • Measure the ingredients out , you can purchase a set of measuring spoons from almost any store to make sure you’re following the recipe precisely

Serves 2-4

Ingredients

***Crab Cake Stuffed Shrimp***

◦ 1 pound shrimp (I used Super colossal 13-15 size)

◦ 8 ounces crab claw meat

◦ 1 teaspoon Old bay seasoning

◦ 1 /2 teaspoon Lemon pepper seasoning

◦ 1 tablespoon Fresh parsley

◦ 3 tablespoon red bell pepper , diced

◦ 3 tablespoon green onion , chopped

◦ 2 tablespoon mayonnaise

◦ 2 tablespoon Dijon mustard

◦ 1/2 teaspoon lemon juice

◦ 1 tablespoon extra virgin olive oil

◦ 2 tablespoon bread crumb

◦ 1/2 teaspoon Louisiana hot sauce

***Cajun Cream Sauce***

◦ 3 tablespoon white wine

◦ 1 cup heavy cream

◦ 1 teaspoon old bay seasoning

◦ 1 /2 teaspoon lemon juice

◦ 1 teaspoon Louisiana hot sauce

◦ 1 teaspoon garlic , minced

◦ 2 tablespoon green onion, chopped

◦ 3 tablespoon red bell pepper , diced

◦ 1 tablespoon unsalted butter

Instructions

***Crab Cake Stuffed Shrimp***

1. Preheat oven to 375 degrees

2. Season shrimp with 1/2 teaspoon old bay and 1/2 teaspoon lemon pepper -mix well and set aside

3. In a small skillet , Saute the red pepper and green onion in the olive oil for 3-5 minutes or until softened

4. Remove from heat and allow it to cool

5. In a bowl , combine red pepper , green onion , mayo, mustard , lemon juice , hot sauce , 1/2 teaspoon old bay and bread crumbs

6. Stir in crab meat and fresh parsley

7. In a baking dish , spray it with non stick spray and arrange shrimp in the dish

8. Top each shrimp with crab stuffing

9. Bake for 20-25 minutes then broil for 3-5 minutes

10. Remove from oven, serve , and enjoy !

***Cajun Cream Sauce ***

1.Melt butter and sauté garlic , green onion , and red bell pepper for 3-5 minutes or until softened

2. Pour in white wine and cook on medium high for 3-5 minutes

3. Pour in heavy cream and stir well

4. Stir in old bay, hot sauce, and lemon juice , reduce heat to low and let it simmer for 8-10 minutes- stirring constantly

5. Remove from heat and serve with the crab cake stuffed shrimp

11 thoughts on “Crab Cake Stuffed Shrimp w/ Cajun Cream Sauce

  1. Thank you. I have to try this. It looks so delicious. Is there a way you can put pictures of your ingredients? I want to buy the exact ingredients you used. Thanks

  2. Thank you so much …and I used a Kroger brand crab claw meat, I didn’t post it because not everyone has a Kroger grocery store near them. With the ingredients you can use whatever your fave brands are and the recipe will still come out great ❤️

  3. There are no words to describe how AMAZING this dish is….let’s just say, it made our Valentine’s Day meal memorable!!! I paired it with the Lemon Butter lobster tails!! Thank you soo much for sharing your passion with all of us!!

  4. Paula I have a question, I see people asking for bloggers for their EXACT ingredients all the time and I’ve already wondered why? It’s not like you know what her dish taste like when she makes it personally so why is that important to you? Not being sarcastic or anything just a serious question because I see it so much.

    Shauntay I made this last week and it was AMAZING, I used slightly smaller shrimp and paired it with your yellow rice. Thank you so much for posting this.

  5. I made this today for Father’s Day brunch with a side of sautéd collards/kale and biscuits. I must say it was amazing! I followed your recipe exactly as written and even cooked in some fresh jalapeño and poblano peppers into the cajun sauce. I will only use your crab cake recipe from now on!

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