No Salt Seasoning 
Supreme Creole Crab Boil 
Tony’s Crab Stuffed Shrimp
Why settle for shrimp when you can stuff ’em with crab? These Crab Stuffed Shrimp by…
Get RecipeWhy settle for shrimp when you can stuff ’em with crab? These Crab Stuffed Shrimp by @CreoleSeoul are loaded with savory crab filling, juicy shrimp, and plenty of Tony Chachere’s Cajun flavor.
Ingredients
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2 pounds jumbo shrimp, peeled and deveined, tails on
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2 tablespoons butter, melted
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2 teaspoons Tony Chachere’s Supreme Crab Boil Seasoning, divided
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Tony Chachere’s No Salt Seasoning, to taste
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garlic powder, to taste
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onion powder, to taste
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paprika, to taste
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2 teaspoons celery salt, to taste
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Italian seasoning, to taste
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8 ounces lump crab meat
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1/2 cup mayonnaise
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1 tablespoon fresh lemon juice
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1/3 cup breadcrumbs
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2 teaspoons fresh parsley, finely chopped
- Clear
Directions
- Preheat the oven to 375°F. Toss the shrimp in olive oil. Butterfly the shrimp by slicing along the back without cutting all the way through, then gently open to create a pocket. Coat the shrimp with all seasonings and set aside.
- In a medium bowl, gently combine the lump crab meat, mayonnaise, breadcrumbs, lemon juice, 1 teaspoon of parsley and all seasonings. Mix everything together, being careful not to break up the crab too much.
- Spoon the crab mixture into each butterflied shrimp,slightly mounding the filling on top. Place each stuffed shrimp evenly spaced into a lightly greased skillet or baking dish
- Drizzle the fresh lemon juice over the stuffed shrimp. Bake for 15–20 minutes, or until the shrimp are cooked through and the stuffing is lightly golden. While the shrimp is baking, combine melted butter with remaining parsley and a sprinkle of the crab boil seasoning.
- Remove from the oven and let rest for a few minutes. Garnish with additional parsley and serve with lemon wedges on the side.
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