Pappadeaux Stuffed Shrimp Recipe
These shrimp are stuffed with a delightful mix of crabmeat, cream cheese, and green onions then fried to perfection.The crunchiness on the outside combined with the rich, savory filling makes each bite irresistible.One key tip: make sure your oil is at 350°F to get that perfect golden brown crust.
Ingredients
- 1 lb Crab Meat
- 16-18 Colossal Shrimp
- 1/2 cup Almond Flour
- 1/4 cup Club Crackers crushed
- 1 Scallion chopped
- 1/4 Red Bell Pepper chopped
- 1/2 cup Mayonnaise
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 1 tsp Lemon Pepper
- 1 tsp Old Bay Seasoning
- 1 tsp Maggie Sauce
- 1 tbsp Dijon Mustard
- 1 Egg
- 1/4 cup Milk
- 1 cup Flour
- 1 cup Oil for frying
Instructions
- Preheat the oven to 400°F and place the rack in the middle position.
- Prepare the shrimp by lightly cutting down the back to remove the shell but keep the tails on.
- Cut a little bit deeper to butterfly the shrimp, then rinse under water and remove the dark line that runs down the back.
- Set them aside.
- In a food processor, combine club crackers, scallion, red bell pepper, crab meat, mayonnaise, onion powder, garlic powder, lemon pepper, Old Bay Seasoning, Maggie sauce, and Dijon mustard.
- Pulse until well combined, but leave it chunkier if you prefer.
- Carefully stuff each shrimp with the prepared crab mixture.
- In separate bowls, place flour and beaten eggs.
- Coat stuffed shrimp in flour, dip in egg, then dredge with almond flour.
- In a saucepan, preheat the oil over medium-high heat.
- Fry each shrimp until golden brown and crispy.
- Drain on paper towels to remove excess oil.
- Serve warm.
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