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Crab and Scallion Stuffed Shrimp

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“Butterfly shrimp by using a paring knife to cut a slit in the underside of a shrimp, cutting almost, but not completely through.”

Ingredients Nutrition


  1. In a small saucepan, melt 2 tbsp of butter over medium-low heat. Add the scallions and pinch of salt and cook, stirring, until softened, 3-4 minutes (don't brown). Take pan off heat and stir in Worcestershire and hot sauce. Cool to room temperature.
  2. In a medium bowl, combine the mayo, 1 tbsp of chopped parsley, 1 teaspoons of lemon juice, the lemon zest, the mustard, 1/4 teaspoons salt, and a few grinds of pepper. Stir in the cooled scallion mixture. Add the crab and mix gently but thoroughly.
  3. In a 10" skillet, melt the remaining 1 1/2 tablespoons butter over medium heat. Add the breadcrumbs and cook, stirring, until light golden brown, about 4 minutes. Transfer to a medium bowl and mix in the remaining 1 tablespoons chopper parsley and 1/4 teaspoons of salt.
  4. Line a rimmed baking sheet with parchment paper and rub lightly with butter. Arrange the butterflied shrimp on the baking sheet. Using a spoon or your hands, mound a heaping tablespoons of the crab mixture onto each shrimp. Sprinkle and pat the breadcrumbs over the crab. This will be messy, don't worry if there are crumbs on the baking sheet. Flip the tail of each shrimp up and over the crab.
  5. Position a rack in the center of oven and heat the oven to 400 degrees. Bake until the shrimp are cooked through, the crabmeat is hot, and the crumbs are golden brown, 12-14 minutes.
  6. While shrimp are in the oven, toss the lettuce and the whole parsley leaves with the remaining 1/2 tsp of lemon juice, the olive oil, and a pinch of salt. On 8 small plates, arrange a small pile of the salad and two shrimp. Serve right away.
  7. Can butterfly shrimp, make the stuffing and breadcrumb topping, and stuff the shrimp up to a day ahead. If stuffing shrimp ahead, don't top with bread crumbs or flip up the tails until ready to bake.

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