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Preheat your oven to 375°F (190°C).

In a medium bowl, combine the mayonnaise, Dijon mustard, 1 dash of granulated garlic powder, 1 dash of Old Bay seasoning, the juice from half a lemon, and 1 dash of onion powder. Whisk these wet ingredients together until well combined. You can taste this mixture as it contains no raw egg.

Gently add the 1 pound of Maryland lump crab meat to the wet mixture. Sprinkle another dash of Old Bay seasoning over the crab meat.

Using a spatula, gently fold the crab meat into the mixture. Be careful not to overmix, as this can break up the delicate lump crab meat.

Add 1/2 cup of crushed Rich Crackers to the crab mixture. Gently fold the crackers into the crab mixture until just combined. Set the crab stuffing aside.

In a separate bowl, place the cleaned, peeled, and deveined shrimp. Season the shrimp with 1 dash of garlic powder, 1 dash of onion powder, 1 dash of Old Bay seasoning, and 1/4 teaspoon of salt. Mix the shrimp with the seasonings until evenly coated.

Form small 'crab balls' from the crab stuffing. For each stuffed shrimp, take two seasoned shrimp and place one on top of a crab ball and one on the bottom (or opposite sides) to create a balanced structure, ensuring the crab meat is nestled between the shrimp.

Carefully arrange the assembled stuffed shrimp into a bundt pan or a baking dish.

Bake the stuffed shrimp in the preheated oven for approximately 25 to 30 minutes, or until the shrimp are pink and cooked through and the crab stuffing is lightly golden.

(Optional Sauce) While the shrimp are baking, prepare the optional sauce. In a small container, whisk together the heavy whipping cream, 1 tablespoon of lemon juice, and 1/8 teaspoon of salt.

(Optional Sauce) After the initial baking, remove the pan from the oven. Pour the heavy whipping cream sauce evenly over the baked stuffed shrimp.

(Optional Sauce) Return the pan to the oven for another 5 minutes to heat through the sauce and allow it to slightly thicken.


Preheat your oven to 375°F (190°C).

In a medium bowl, combine the mayonnaise, Dijon mustard, 1 dash of granulated garlic powder, 1 dash of Old Bay seasoning, the juice from half a lemon, and 1 dash of onion powder. Whisk these wet ingredients together until well combined. You can taste this mixture as it contains no raw egg.

Gently add the 1 pound of Maryland lump crab meat to the wet mixture. Sprinkle another dash of Old Bay seasoning over the crab meat.

Using a spatula, gently fold the crab meat into the mixture. Be careful not to overmix, as this can break up the delicate lump crab meat.

Add 1/2 cup of crushed Rich Crackers to the crab mixture. Gently fold the crackers into the crab mixture until just combined. Set the crab stuffing aside.

In a separate bowl, place the cleaned, peeled, and deveined shrimp. Season the shrimp with 1 dash of garlic powder, 1 dash of onion powder, 1 dash of Old Bay seasoning, and 1/4 teaspoon of salt. Mix the shrimp with the seasonings until evenly coated.

Form small 'crab balls' from the crab stuffing. For each stuffed shrimp, take two seasoned shrimp and place one on top of a crab ball and one on the bottom (or opposite sides) to create a balanced structure, ensuring the crab meat is nestled between the shrimp.

Carefully arrange the assembled stuffed shrimp into a bundt pan or a baking dish.

Bake the stuffed shrimp in the preheated oven for approximately 25 to 30 minutes, or until the shrimp are pink and cooked through and the crab stuffing is lightly golden.

(Optional Sauce) While the shrimp are baking, prepare the optional sauce. In a small container, whisk together the heavy whipping cream, 1 tablespoon of lemon juice, and 1/8 teaspoon of salt.

(Optional Sauce) After the initial baking, remove the pan from the oven. Pour the heavy whipping cream sauce evenly over the baked stuffed shrimp.

(Optional Sauce) Return the pan to the oven for another 5 minutes to heat through the sauce and allow it to slightly thicken.
