Very good
- Carbohydrate 19.655133332679 g
- Cholesterol 259.5336261625 mg
- Fat 30.499405892341 g
- Fiber 1.08281253458771 g
- Protein 36.6805565155999 g
- Saturated Fat 5.33266284654008 g
- Serving Size 1 1 Serving (264g)
- Sodium 1027.98330727822 mg
- Sugar 18.5723207980913 g
- Trans Fat 2.46541957161913 g
- Calories 497 calories
Step-by-step
- Cook shrimp just until pink, approximately 1 minute. Devein and slit the shrimp down the back to create a large pocket.
- Saute the onions and the peppers in the margarine.
- Combine onion/pepper mixture with all other ingredients in a large bowl and stuff the shrimp.
- Back at 400 degrees for approximately 15 minutes.
Crab meat acts as the primary structural and textural binder in this preparation, absorbing moisture released by the bread cubes while providing a dense contrast to the tender shellfish. Combining delicate crustaceans with rich fillings has deep roots in coastal Atlantic and Gulf cuisines, where local fishermen historically utilized whatever secondary catches were available to bulk up prime seafood. Mincing the onions and green peppers finely before cooking ensures they distribute evenly throughout the stuffing matrix without creating large pockets that could compromise the integrity of the shrimp cavity. Sautéing these aromatics in margarine breaks down their cell walls, releasing natural sugars and moisture that would otherwise make the final mixture soggy during baking.
Preparing large bay shrimp requires precise temperature control because crustacean muscle fibers tighten rapidly when exposed to heat. Cooking the shrimp for only one minute until they turn pink prevents them from becoming rubbery before they even reach the oven. Slitting each specimen down the back creates a secure pocket that holds the filling without tearing the delicate outer flesh. When combining the sautéed vegetables with mayonnaise, Worcestershire sauce, Dijon mustard, and bread cubes, mix gently to avoid breaking down the crab meat into a paste. The mayonnaise introduces emulsified oil and egg proteins that coagulate under heat, binding the stuffing components together as they bake.
Baking the assembled seafood at 400 degrees Fahrenheit provides the high heat necessary to brown the exterior and heat the interior thoroughly within fifteen minutes. This rapid thermal transfer crisps the exposed bread cubes on top while keeping the underlying shrimp moist. Using a rimmed metal baking sheet allows for better air circulation around the individual portions compared to a deep casserole dish, promoting even heat distribution. Monitoring the visual cues is essential; pull the pan from the oven as soon as the topping turns golden brown and the filling reaches a steaming internal temperature.
Adapting quantities for larger or smaller gatherings requires straightforward linear scaling of all ingredients except the aromatics, which can sometimes overpower delicate seafood if multiplied exponentially. Leftovers store safely in an airtight container in the refrigerator for up to two days, though reheating should be done gently at a lower temperature to prevent the shrimp from toughening. Freezing assembled, unbaked portions is not recommended because the high water content in both the shrimp and the crab meat causes cell rupture upon thawing, resulting in a watery texture.
