Crab-Stuffed Shrimp In A Beer-Batter Coating

Crab-stuffed Shrimp In A Beer-batter Coating

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


☆☆☆☆☆ 0 votes

30 Min
10 Min
Deep Fry


  • 1 lb
    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

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.

Printable Recipe Card

About Crab-Stuffed Shrimp In A Beer-Batter Coating

Course/Dish: Seafood
Main Ingredient: Seafood
Regional Style: American
Dietary Needs: Low Fat

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