Origin and history of crab-stuffed shrimp
This exquisite recipe for crab-stuffed shrimp originates from coastal regions where seafood is abundant and forms an essential part of the local cuisine. Although it is especially popular in areas of the southeastern United States, like Louisiana, where the influence of Creole and Cajun cooking is evident in the flavors, its appeal has spread to various countries in Latin America.
In countries like Mexico, Venezuela, and Colombia, this dish is found with variations and similar names, although the use of spicy sauces and citrus is common to add freshness and balance the richness of the seafood. In some places, it is simply known as "shrimp stuffed with crab" or "shrimp au gratin with crab," adapting to local ingredients and preferences.
How to prepare crab-stuffed shrimp
Ingredients: Shrimp, green onion, butter, garlic cloves, fresh lemon juice, bottled hot sauce, red pepper flakes, canned crab meat, panko bread crumbs, lemon wedge.
Thaw the shrimp if they are frozen.
To peel fresh or thawed shrimp, open each shell along the body.
Hold the shrimp with one hand and carefully peel the shell starting from the head.
Gently pull the tail of the shell to remove it completely.
Butterfly the shrimp by cutting along the back almost to the end, but not cutting all the way through.
Remove the vein.
Repeat with the remaining shrimp.
Set aside.
Preheat the oven to 375 degrees.
In a small skillet, sauté the green onion in butter, add the lemon juice and bottled hot sauce.
Mix with the flaked crab meat and panko bread crumbs.
Open the shrimp, making sure to have a good pocket for stuffing.
Stuff the shrimp equally with the crab and bread crumb mixture.
Place in the oven and bake for 12 to 15 minutes or until the shrimp are done; cooking time varies depending on the size of the shrimp.
Serve with fresh lemon wedges.
