Bacon-Wrapped Crab-Stuffed Shrimp
Crab-stuffed shrimp wrapped in bacon and served with a beautiful lemon basil cream sauce is a classic New England recipe. Bacon wrapped shrimp with crab stuffing is elegant and impressive with balanced flavors, lemon, and seasoning.
Ingredients
For the stuffed shrimp
- 1 ½ lb large/jumbo shrimp 16-20 per pound
- 1 lb thin sliced bacon halved
For the crab stuffing
- 8 oz lump white crabmeat
- 1 cup Ritz crackers crushed (~26 crackers)
- 2 green onions finely chopped
- ¼ cup mayonnaise
- 1 large egg lightly beaten
- ½ tsp Worcestershire sauce
- 2 tsp Dijon mustard
- ¼ tsp garlic powder
- ¼ tsp Old Bay seafood seasoning
- ½ tsp kosher salt
For the Lemon Basil Cream
- 2 Tbsp unsalted butter
- 2 Tbsp minced shallot (~1 small shallot)
- 1 clove garlic minced
- 1 Tbsp all-purpose flour
- ¼ cup dry white wine
- 1 cup half-and-half
- 1 Tbsp fresh lemon juice
- 2 Tbsp fresh basil leaves finely chopped
- 1 pinch kosher salt
- 1 pinch fresh cracked pepper
Instructions
Prepare the shrimp
- Preheat the oven for 425°F.
- Peel the shrimp leaving the shell on the last section of tail.
- Use a sharp paring knife to slice open the shrimp along the back (side opposite of where the legs were). If visible, remove the vein and discard.
- Use the paring knife to slice the shrimp further into the same cut (i.e. from the back towards the "belly" (where the legs were) to fold open without going all the way through. Spread cut side open, and lay on large rimmed bake sheet ("belly" will now be up). Repeat with remaining shrimp.
Make the crab stuffing
- Combine all ingredients listed for the crab stuffing, and use a fork to combine well.
Assemble shrimp and bake
- Spoon a scant Tablespoon of crab stuffing and place/mound onto each shrimp.
- Wrap each with bacon and arrange in a large, rimmed baking pan. (*see Notes)
- Put the shrimp in the 425°F oven and roast until the bacon renders and lightly browns, 15-20 minutes. Switch the oven to broil.
- Broil the shrimp 2-3 minutes or until bacon is browned.
Make the Lemon Basil Cream
- While shrimp are cooking, make the sauce: Heat butter in a small skillet over medium heat. Add the shallot and garlic, and cook, stirring frequently, until shallot is softened, 2-3 minutes.
- Add the flour, whisk, and cook 1 minute. Whisk in the wine and half-and-half, and simmer until thickened to coat a wooden spoon (roughly reduced by half).
- Add the lemon juice, basil, salt, and pepper. Taste for seasoning. Keep the sauce warm over very low heat until shrimp are done. Served stuffed shrimp with the sauce.
Notes
A light metal bake sheet worked better for me than dark as far as the bacon sticking to the pan. Both will work, but with a dark sheet be prepared with a spatula to pry them up.
When wrapping the shrimp with the bacon, take care to wrap loosely. This will keep the bacon from squeezing out the crab stuffing as it cooks and contracts. I recommend laying the piece of bacon on a board, placing a stuffed shrimp on one end, then lifting the other end of bacon up and over to lay on the shrimp (under the tail), then tuck the bacon under.
Nutrition
Serving: 5shrimp | Calories: 490kcal (25%) | Carbohydrates: 14g (5%) | Protein: 37g (74%) | Fat: 31g (48%) | Saturated Fat: 11g (69%) | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Cholesterol: 289mg (96%) | Sodium: 1062mg (46%) | Potassium: 129mg (4%) | Sugar: 3g (3%)
Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.
Tried this recipe?Leave a comment below and let me know!