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Crab-Stuffed Cajun Shrimp

Crab-Stuffed Cajun Shrimp

Cajun heat meets coastal comfort. Bear Mountain ambassador Brandyn Baker loads jumbo shrimp with rich crab stuffing, Creole seasoning, and smoky grill flavor for a bite that’s buttery, bold, and downright addictive. Serve it hot with melted butter and watch it disappear.

Prep

30-45 minutes

Cook time

35-45 minutes

Serves

6 servings

Steps

  1. Combine the crab meat and next six ingredients plus one tablespoon creole seasoning in a bowl and mix until combined.
  2. Preheat the grill to 275°F. Meanwhile, place the shrimp in a bowl and coat with olive oil. Next, season with creole seasoning until well coated.
  3. To butterfly the shrimp: Take a piece of shrimp and make a slice about halfway into the shrimp from head to midsection on its back side (This opening should be large and stable enough so the shrimp can sit evenly). Pull open the shrimp so that it lays flat on a pan. Place the butterflied shrimp in a skillet and repeat this process with remaining shrimp until the skillet is full.
  4. Take 1-2 tablespoons worth of crab stuffing, and place on the inner side of the shrimp (to me it’s easiest to put gloves on and use my fingers for this step). Make sure the tail is centered evenly over the stuffing so that it sits in place. Continue until all the shrimp have been stuffed.
  5. Place the shrimp-filled skillet into the grill and allow the mixture to cook until the stuffing begins to brown and the shrimp is cooked through, 35-45 minutes. Once this occurs, remove the skillet from the grill.
  6. Serve the stuffed shrimp with melted butter for dipping. Enjoy!

Ingredients:

  • Bear Mountain BBQ Chef's Choice Pellets
  • 1 lb. (21-30 count) shrimp, deveined, tail-on
  • Creole seasoning to taste
  • Olive oil as needed
  • ½ lb. lump crab meat
  • 1 TBSP garlic paste
  • 1 TSP Worcestershire sauce
  • 1 TSP hot sauce
  • ½ lemon, juiced
  • ¾ C breadcrumbs
  • 1 C mayonnaise
  • ½ stick butter, melted for dipping

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Crab-Stuffed Cajun Shrimp

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