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Easy Baked Stuffed Shrimp with Crabmeat Ritz crackers.

Easy Baked Stuffed Shrimp with Crabmeat & Ritz Crackers

Zest up your Holiday dinner table with this promisingly easy baked stuffed shrimp recipe. It's easy, it's efficient & it's delicious!
4.67 from 3 votes
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Course: Appetizer
Cuisine: Indian
Keyword: Fish Fingers
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Calories: 160kcal
Author: Meghna.

Ingredients

  • 1 Dozen OR 12 Colossal Prawns shell on, deveined (fresh or frozen)
  • 1/3 Cup Finely chopped white onion.
  • 1 tablespoon Finely Chopped Garlic.
  • 5 tablespoons Butter
  • 1/4 cup roughly chopped crab meat ( either packaged or fresh).
  • 1/4 cup roughly chopped pollock fish or any white fish.
  • 1/4 cup roughly chopped white bread (any, we used ciabatta)
  • 2 tablespoons roughly chopped celery.
  • 14 Ritz crackers ( roughly crushed, not fine)
  • 3 tablespoons Mayonnaise.
  • 1 teaspoon crushed pepper powder.
  • 3 tablespoons bread crumbs (any, we used the regular variety)
  • 1 large egg.
  • Salt (to taste)

Instructions

  • How To Make the Stuffing:
    1. Over medium-high heat melt the butter & then add the chopped onion and garlic and saute for 5 mins.
    2. In a clean dry bowl take the roughly crushed Ritz crackers and add the sauteed onion + garlic and mix everything well.
    3. Next, add the mayonnaise to the above mixture and mix well.
    4. Now add the chopped Pollock fish, bread, celery & crabmeat and mix everything well.
    5. Crack one egg and add to the above mixture, mix well to bind everything.
    6. Next, add the crushed pepper and salt and mix well until everything comes together into a nice doughy form ( refer the stepwise pictures).
    7. The stuffing is ready.
    How to Stuff the butterflied Prawns with the stuffing:
    1. Line a cookie sheet with aluminum foil and spray or brush oil.
    2. Arrange the Butterflied Shrimps on the cookie sheet with the shell side facing down and butterflied side facing up.
    3. Next, scoop about 1 tablespoon stuffing, roll it within your palm to form a ball, lay it gently over the butterflied shrimp.
    4. Gently press the stuffing with the help of a spoon. Repeat the process with all the Shrimps.
    5. Now, brush the top of the stuffing with the leftover butter from the pan.
    6. Preheat oven at 350 F or 177 C.
    7. Bake the stiffed Prawns for 15 mins or until the top of the stuffing turns light golden.

Notes

  • Refer the stepwise pictures to learn how to butterfly Shrimps.
  • Follow all the steps carefully.
  • The Stuffing stores well for 5 days inside the fridge when kept in an airtight container.
  • The butterflied prawns freezes very well.
  • You can make the stuffing and butterfly the prawns and store them in the freeze.
  • Just take them out, assemble and bake away!
  • Keeping the shell intact will help the shrimps to retain a better shape when they are baked, they won't curl up ridiculously! You can always discard the shell while eating.

Nutrition

Calories: 160kcal | Carbohydrates: 4g | Protein: 21g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 180mg | Sodium: 310mg