Death-Defying Stuffed Shrimp with Tasso Ham and Crab

Death-defying Stuffed Shrimp With Tasso Ham And Crab Recipe

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Jamallah Bergman


*True Story about this recipe*: I had gotten this recipe because I LOVE shrimp and since it was stuffed with two of my favorite things.....Ham and Crab, I had to try it. Well I was working at a dog track as a teller and one of the guys that would come to my window to place a bet, worked at a fish market. And he would give good prices for seafood, so I asked him did he have the large shrimp and of course he said he did. Well long story short, I told him if he got me the shrimp, that when I made this, I'd share some with him. Well he loved it and after that day I was always able to get good seafood at a great price.


★★★★★ 3 votes

4 to 6
1 Hr 15 Min
20 Min


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3 Tbsp
olive oil
onion,finely diced
1/4 c
finely chopped parsley,divided
1/2 c
tasso,finely diced
1 c
cornbread crumbs
1/2 to 3/4 cup chicken stock
1 lb
lump crab meat,picked through
salt and pepper
2 lb
large shrimp,about 10 per pound,peeled with tails on
melted butter
10 oz
mixed micro greens
roasted tomato aioli


egg yolks
2 tsp
2 tsp
dry mustard
dash cayenne
4 clove
roasted garlic
pinch saffron dissolved in 2 tbsp hot water *
roma tomatoes,split and oven dried
1 c
canola oil

How to Make Death-Defying Stuffed Shrimp with Tasso Ham and Crab


  • 1Heat oil in a skillet over medium heat. Saute the onion, tasso ham and 2 tbsp parsley for 3 to 5 minutes until fragrant. Combine cornbread crumbs with the sauteed ham mixture in a large bowl. Add chicken stock and blend to evenly moisten. Gently fold in crab meat and remaining parsley. Season with salt and pepper.
  • 2Preheat oven to 400. Butterfly the shrimp by cutting almost all the way through the inside curl of the body. Open flat to resemble a butterfly shape and devein. Spoon 2 tbsp into the cavity of the shrimp, fold the tail over to hold the stuffing in place. Perch the shrimp on a lightly buttered baking dish, tail side up. Drizzle with some melted butter and bake 10 to 15 minutes. Serve on bed of greens with Roasted Tomato Aioli.
  • 3To make the Aioli:

    Begin with all ingredients at room temp, they will emulsify more readily. In a food processor or blender, process the yolks, salt, mustard,cayenne,lemon juice,garlic and saffron water*. Add the tomatoes and process again. With the motor running,add a few drops of oil,the mixture will begin to thicken. Then,begin adding the remaining oil in a thin,steady stream. Scrape down the sides of the processor/blender. Check and adjust the seasonings.
  • 4*About the saffron:

    Since saffron is very expensive to get, you honestly don't have to add saffron. I didn't and it honestly didn't make a bit of difference with the aioli. BUT if you want to go that route you can do so.

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