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crab-stuffed shrimp in a beer-batter coating

(2 ratings)
Recipe by
Daily Inspiration S
Somewhere, TX

A great shrimp recipe that you'll make again and again.

(2 ratings)
prep time 30 Min
cook time 10 Min
method Deep Fry

Ingredients For crab-stuffed shrimp in a beer-batter coating

  • 1 lb
    "colossal" (larger than jumbo) shrimp, peeled and deveined
  • 1/2 lb
    lump crab meat, picked over
  • 3/4 c
    plain dry bread crumbs
  • pinch of cayenne pepper
  • 1 Tbsp
    garlic, minced
  • 1/2 c
    italian flat-leaf parsley, chopped fine
  • 2 Tbsp
    romano cheese, grated
  • 2
    egg whites
  • 1-2 Tbsp
  • 1 c
    plain panko bread crumbs
  • 1/2 c
  • salt to taste
  • 2 c
  • 3 tsp
    baking powder
  • 2 Tbsp
    italian seasoning
  • 1 tsp
  • 1
  • thin with a little water if too thick

How To Make crab-stuffed shrimp in a beer-batter coating

  • 1
    Peel, devein and butterfly shrimp. Using two sheets of waxed paper, lightly pound the shrimp with a mallet to flatten slightly, but do not tear shrimp. Season with salt and pepper, cover and refrigerate.
  • 2
    In a bowl, combine crabmeat, bread crumbs, cayenne, garlic, parsley and romano cheese - mix well.
  • 3
    In a small bowl, beat egg whites and water - set aside. Add panko and four to a shallow dish for coating the shrimp.
  • 4
    Stuff shrimp with 1-2 tbsp. of crab meat mixture - bring edges of shrimp over mixture to completely cover.
  • 5
    Dredge shrimp in egg white mixture to seal the shrimp and dredge in pank/flour mixture. Set aside on a platter until all shrimp are stuffed. Place platter into freezer until shrimp are firm enough to handle.
  • 6
    Mix all beer batter ingredients together in a bowl. Heat enough oil to deep fry shrimp. Dip partially frozen shrimp into beer batter and fry until golden brown, seam side down. Remove to paper towels for draining.
  • 7
    Serve with cocktail sauce or tartar sauce.

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