Gourmet Bacon-Wrapped Crab-Stuffed Shrimp with Zesty Lemon Basil Cream Sauce: A New England Classic
Embark on a culinary journey to the heart of New England with this exquisite recipe for bacon-wrapped crab-stuffed shrimp, elevated by a vibrant lemon basil cream sauce. This dish is the epitome of elegance and impressive flavor, meticulously balanced with savory crab, perfectly crisp bacon, succulent shrimp, and bright, herbaceous notes. Prepare to transform your home kitchen into a gourmet haven as we unveil all the secrets and instructions to recreate this restaurant-quality masterpiece.
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For me, this crab-stuffed shrimp recipe holds a special place, deeply rooted in cherished memories. Growing up in New England, my father and I would frequent a particular restaurant renowned for its colossal, impeccably prepared crab-stuffed shrimp. Those experiences left an indelible mark, making this recipe a nostalgic delight that truly resonates with my heartstrings.
Beyond its sentimental value, this baked stuffed shrimp recipe is, quite simply, DELICIOUS. At its core lies a rich, flavorful crab stuffing, crafted with buttery Ritz crackers – a signature touch that screams New England culinary tradition. This humble cracker base provides an unparalleled texture and flavor foundation, perfectly complementing the sweet crabmeat.
Adding a sophisticated twist, my personal addition to this otherwise classic New England dish is a luscious, unbelievably delicious lemon basil cream sauce. I firmly believe that most exquisite foods deserve the embrace of a creamy sauce, and this one, with its bright citrus and fresh herbal notes, is no exception. It cuts through the richness beautifully, adding a layer of complex flavor that elevates the entire dish.
And finally, it’s all wrapped in crispy, savory bacon. The harmonious combination of tender shrimp, rich crab stuffing, and smoky bacon creates an unforgettable symphony of textures and tastes.
The Secret to Perfection: Why This Recipe Stands Out
The culinary challenge with bacon-wrapped shrimp often lies in achieving crispy bacon without sacrificing the delicate tenderness of the shrimp. Shrimp cook remarkably fast, making it all too common for them to become overdone and rubbery while waiting for the bacon to reach its desired crispness. This recipe ingeniously bypasses that common pitfall.
Our approach leverages several key techniques for flawless results. Firstly, we insist on using large or jumbo shrimp. Their generous size provides a crucial buffer, allowing more time for the bacon to render and crisp up without the shrimp overcooking. This is a game-changer for maintaining that succulent, juicy texture within the shrimp.
Secondly, the cooking method itself is strategic: we bake the shrimp first, then finish them with a quick broil. The initial baking phase gently cooks the shrimp while beginning to crisp the bacon. The crab stuffing acts as a protective blanket, shielding the shrimp from direct, intense heat. A final, brief stint under the broiler then delivers that irresistible, shatteringly crisp bacon without exposing the shrimp to prolonged high temperatures. The stuffing ensures the shrimp remain perfectly cooked and moist underneath their crispy bacon blanket.
Finally, the addition of our vibrant lemon basil cream sauce is the crowning glory, bringing together the succulent shrimp, savory crab stuffing, and crispy bacon with its fresh, zesty, and aromatic profile. This thoughtful combination of ingredients and techniques ensures every bite is a delightful explosion of flavor and texture, truly nailing the art of crab-stuffed shrimp.
Essential Ingredients for an Unforgettable Dish
Crafting this gourmet dish requires a selection of fresh, high-quality ingredients. Each component plays a vital role in achieving the balanced and impressive flavors that define this New England classic.
For the Succulent Shrimp
- Shrimp: Size matters immensely for this recipe. We recommend large to jumbo shrimp, ideally 16-20 count per pound. This larger size is critical for preventing overcooking while the bacon crisps. While sustainability is an important consideration, prioritize fresh, high-quality shrimp. Wild-caught shrimp, especially from reputable sources that employ sea turtle-excluder devices in US waters, are an excellent choice for flavor and ethical sourcing. Avoid anything smaller, as it will cook too quickly.
- Bacon: The star wrapper! Opt for thin-sliced bacon. Regular or thick-cut bacon may take too long to crisp, risking overcooked shrimp. Thin slices ensure quick crisping and conform nicely around the stuffed shrimp.
For the Flavorful Crab Stuffing
- Lump White Crabmeat: The choice of crabmeat is key. We aim for lump white crabmeat, which offers a beautiful balance of delicate texture and sweet flavor. Avoid jumbo lump (often too expensive for stuffing) and claw meat (can be too strong or flaky). Always inspect your crabmeat carefully to remove any stray shell fragments for a smooth, enjoyable stuffing.
- Ritz Crackers: A cornerstone of New England seafood stuffings, buttery Ritz crackers provide the perfect binder and a rich, savory base. Crushed finely, they absorb moisture and create a wonderfully tender stuffing texture.
- Assorted Seafood Stuffing Ingredients:
- Green Onions: Finely chopped, they add a mild, fresh oniony bite.
- Mayonnaise: Use full-fat, regular mayonnaise for richness and to bind the stuffing. It contributes to the moist texture and overall flavor.
- Egg: A single, lightly beaten large egg acts as an additional binder, ensuring the stuffing holds together beautifully during cooking.
- Worcestershire Sauce: A dash of Worcestershire sauce adds a subtle depth and umami, enhancing the savory profile of the crabmeat.
- Dijon Mustard: Just a touch of Dijon provides a delicate tang and complexity, complementing the seafood without overpowering it.
- Seasonings:
- Garlic Powder: For a gentle, aromatic garlic flavor that integrates seamlessly.
- Old Bay Seafood Seasoning: An iconic blend that is absolutely essential for any New England-inspired seafood dish. It brings a unique, classic spice profile.
- Kosher Salt: To enhance all the flavors, balancing the sweetness of the crab and the richness of the other ingredients.
For the Zesty Lemon Basil Cream Sauce
This exquisite lemon basil cream is a delicate béchamel sauce, infused with aromatic ingredients to create a bright and flavorful accompaniment. It shares a similar foundational technique with the lemon béchamel used in my Crepes with Chicken and Potato and the white wine béchamel for my Smoked Salmon Crepes, but with its own unique personality.
- Unsalted Butter and All-Purpose Flour: The foundation of any béchamel is a roux, created by cooking butter and flour together. This acts as the thickening agent for our luxurious sauce. Unsalted butter allows for better control over the final seasoning.
- Shallot and Garlic: Finely minced shallots add a delicate, sweet onion flavor, while a hint of garlic provides warmth and depth. If shallots are unavailable, a small amount of finely minced white or yellow onion can be used as a substitute.
- Wine and Half-and-Half: A dry white wine, such as Chardonnay, Sauvignon Blanc, or Pinot Grigio, adds acidity and complex notes to the sauce. Avoid sweet wines like Moscato or Riesling, which would alter the flavor profile undesirably. Half-and-half provides the creamy richness without being overly heavy.
- Lemon: Fresh lemon juice is crucial here. One tablespoon, typically the juice from half a lemon, provides a bright, zesty counterpoint to the creaminess, cutting through the richness and adding freshness.
- Seasonings: A simple pinch of kosher salt and fresh cracked pepper is all that’s needed to round out the flavors and ensure the sauce is perfectly seasoned.
Crafting Your Gourmet Stuffed Shrimp: A Step-by-Step Guide
Creating these exquisite crab-stuffed shrimp might seem intricate, but breaking it down into manageable steps makes the process straightforward and enjoyable. We’ll cover prepping the shrimp, crafting the savory crab stuffing, expertly assembling and baking the dish, and finally, preparing the silky lemon basil cream sauce.
1. Prepare the Shrimp: The Foundation of Flavor and Texture
Preparing the shrimp is arguably the most labor-intensive part, but it’s an essential step that ensures both optimal cooking and an elegant presentation. Once you get into a rhythm, it becomes surprisingly simple.
First, carefully peel the shrimp, making sure to leave the last section of the shell attached to the tail. This small detail not only provides a convenient handle for eating but also helps protect the delicate tail meat from overcooking and drying out.
Next, devein the shrimp. This involves making a shallow incision along the back of the shrimp (the side opposite where the legs were) and removing the dark vein, if visible. During this process, continue slicing the shrimp deeper to butterfly it. The goal is to open the shrimp flat, creating a wider surface for the stuffing. If you’re new to butterflying shrimp, Emeril Lagasse offers a clear and concise video tutorial that beautifully demonstrates the technique. This butterflying technique allows the shrimp to hold more stuffing and ensures even cooking.
2. Make the Crab Stuffing: A Simple Yet Flavorful Mix
This part is wonderfully straightforward. Simply combine all the ingredients specified for the crab stuffing in a bowl. Use a fork to mix everything thoroughly until well integrated. The beauty of this stuffing is its flexibility: it can be prepared hours in advance, allowing flavors to meld beautifully. Just cover it and refrigerate until you’re ready to stuff the shrimp. This makes meal prep significantly easier, especially for entertaining.
3. Assemble Crab-Stuffed Shrimp and Bake: The Art of Wrapping
Since shrimp are naturally slender, we don’t ‘stuff’ them in the traditional sense, but rather create a generous mound of the savory crab mixture on top. Then, each shrimp is carefully wrapped in bacon and prepared for baking.
For ease of assembly, I recommend laying a slice of thin-cut bacon flat on a clean cutting board (one that can go directly into the dishwasher for easy cleanup). Place a butterflied shrimp onto one end of the bacon. Spoon a modest mound (about a scant tablespoon) of the crab stuffing onto the shrimp. Now, gently lift the other end of the bacon, bring it up and over the shrimp (ensuring it covers the stuffing but ideally goes under the shrimp’s tail), and tuck it securely underneath the shrimp to create a neat, bacon-wrapped parcel. Arrange your assembled shrimp on a large, rimmed baking sheet.
Preheat your oven to 425°F. Bake the shrimp for 15-20 minutes, or until the bacon has rendered much of its fat and is mostly cooked through, beginning to lightly brown. At this point, switch your oven setting to broil (on high, if your oven offers this option).
When transitioning from bake to broil, there’s no need to reposition the baking sheet directly under the broiler element. Simply leave the shrimp in the center of the oven, exactly where they were during baking. The broiler’s intense top-down heat will quickly crisp the bacon from above, while the crab stuffing continues to protect the delicate shrimp from overcooking. Broil for an additional 2-3 minutes, watching carefully, until the bacon achieves a beautiful, golden crispness.
4. Make the Lemon Basil Cream: A Bright and Silky Accompaniment
This exquisite sauce can be prepared concurrently while your shrimp are baking, ensuring everything is ready to serve at the same time. In a small skillet, melt unsalted butter over medium heat. Add the minced shallot and garlic, cooking them for 2-3 minutes, stirring frequently, until the shallot softens and its aromatic flavors infuse into the butter. This gentle sautéing extracts maximum flavor.
Next, whisk in the all-purpose flour to create a roux with the butter. Cook the roux for a quick minute, whisking continuously, to cook out the raw flour taste. Gradually whisk in the dry white wine and half-and-half. Bring the mixture to a gentle simmer, stirring constantly to prevent scorching at the bottom of the pan. Continue to simmer and stir until the sauce thickens sufficiently to coat the back of a wooden spoon. While the “reduced by half” measurement is a good guideline, the key is to achieve a velvety consistency that clings beautifully.
Once thickened, remove from heat and stir in the fresh lemon juice, finely chopped fresh basil leaves, kosher salt, and fresh cracked pepper. Taste the sauce and adjust seasonings as needed. Keep the sauce warm over very low heat until your perfectly cooked shrimp are ready to be served. Drizzle generously over the stuffed shrimp for a truly memorable dining experience.
Frequently Asked Questions
Shrimp selection is a nuanced topic, often leading to discussions about sustainability, wild versus farmed varieties, and environmental impact – concerns I deeply share. For this recipe, the most crucial factor is size: bigger is always better! I highly recommend using large to jumbo shrimp, ideally those that number 16-20 pieces per pound. This size ensures the shrimp don’t overcook and become rubbery while the bacon crisps up. As for type (pink, white, brown, red), it’s less critical than the size. When sourcing, I personally seek out local fishmongers who can provide information on their wild-caught shrimp, like the Texas wild-caught shrimp featured in these photos. The United States enforces regulations such as sea turtle-excluder devices in its waters, which is a positive step towards responsible harvesting.
While I find any leftovers from this dish delightful when gently reheated, I generally do not recommend fully assembling and cooking the entire dish too far in advance for optimal freshness and texture. However, many components can be prepped ahead to streamline your cooking process. The shrimp can be peeled, deveined, and butterflied in advance (this is often the most time-consuming part), then stored covered in the refrigerator. Similarly, all the crab stuffing ingredients can be combined and refrigerated until ready to use. The lemon basil cream sauce can also be prepared ahead of time; simply reheat it gently on the stovetop, whisking consistently to ensure it doesn’t separate. You can even stuff the shrimp in advance and keep them chilled in the fridge. The crucial step to hold off on is wrapping the shrimp with bacon until just before baking. If the bacon is fully assembled and chilled on the shrimp for an extended period, it may take longer to cook through and crisp, increasing the risk of overcooking the delicate shrimp underneath. For the best results, wrap the bacon just before it’s time to cook.
Center-cut bacon is essentially regular bacon with the fattier ends trimmed off, resulting in shorter slices. While I personally haven’t tested this specific recipe with center-cut bacon, and therefore cannot definitively confirm its suitability, it likely would work. The main consideration is ensuring the slices are long enough to fully wrap around the stuffed shrimp and hold the stuffing securely. If using center-cut, you might need to adjust your wrapping technique slightly or ensure your shrimp are not excessively large to accommodate the shorter bacon strips. Thin-sliced, full-length bacon is generally preferred for its ease of wrapping and consistent crisping.
If you prefer not to use alcohol or don’t have white wine on hand, you can substitute it with an equal amount of chicken broth or vegetable broth. While the wine adds a certain depth and acidity that is unique, a good quality broth will still provide a flavorful base for the béchamel. You might want to add an extra squeeze of lemon juice at the end to compensate for the acidity lost from the wine. Avoid using water as it will dilute the flavor profile of the sauce too much.
Several common pitfalls can be easily avoided. Firstly, do not use small shrimp, as they will almost certainly overcook before the bacon crisps. Secondly, ensure your bacon is thin-sliced; thick-cut bacon takes too long and can lead to rubbery shrimp. Thirdly, when wrapping the shrimp, don’t wrap too tightly. A looser wrap prevents the stuffing from being squeezed out as the bacon shrinks during cooking. Lastly, pay close attention during the broiling phase – bacon can go from perfectly crisp to burnt very quickly, so stay by the oven and watch it constantly.
Perfect Pairings: Recommended Side Dishes
To truly complete this gourmet experience, pairing your bacon-wrapped crab-stuffed shrimp with the right side dish is essential. The richness of the shrimp, crab, and bacon, balanced by the bright lemon basil cream, calls for something comforting yet complementary. Mashed potatoes are a personal favorite, offering a creamy texture that perfectly soaks up the exquisite sauce. Here are a few tempting suggestions, including a rice casserole option if potatoes aren’t your preference:
Bacon-Wrapped Crab-Stuffed Shrimp
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Ingredients
For the stuffed shrimp
- 1 ½ lb large/jumbo shrimp 16-20 per pound, peeled and deveined with tail shell on
- 1 lb thin sliced bacon halved crosswise
For the crab stuffing
- 8 oz lump white crabmeat picked over for shells
- 1 cup Ritz crackers crushed (~26 crackers), for authentic New England flavor
- 2 green onions finely chopped, white and green parts
- ¼ cup mayonnaise full-fat for richness
- 1 large egg lightly beaten, acts as a binder
- ½ tsp Worcestershire sauce for umami depth
- 2 tsp Dijon mustard adds a subtle tang
- ¼ tsp garlic powder
- ¼ tsp Old Bay seafood seasoning a New England staple
- ½ tsp kosher salt
For the Lemon Basil Cream
- 2 Tbsp unsalted butter
- 2 Tbsp minced shallot (~1 small shallot or substitute with minced onion)
- 1 clove garlic minced
- 1 Tbsp all-purpose flour
- ¼ cup dry white wine (e.g., Chardonnay, Sauvignon Blanc, Pinot Grigio; avoid sweet wines)
- 1 cup half-and-half (or light cream)
- 1 Tbsp fresh lemon juice
- 2 Tbsp fresh basil leaves finely chopped
- 1 pinch kosher salt
- 1 pinch fresh cracked pepper
Instructions
Prepare the shrimp
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Preheat the oven to 425°F (220°C).
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Peel the shrimp, making sure to leave the last section of shell on the tail.
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Using a sharp paring knife, slice open each shrimp along its back (the side opposite the legs). If visible, remove the dark vein and discard it.
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Continue slicing the shrimp further along the same cut, butterflying it open without cutting all the way through the other side. Spread the cut side open to lie flat. Arrange the butterflied shrimp (belly-side up) on a large, rimmed baking sheet. Repeat for all remaining shrimp.
Make the crab stuffing
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In a medium bowl, combine all ingredients listed for the crab stuffing. Use a fork to mix thoroughly until well combined. This can be made in advance and refrigerated.
Assemble shrimp and bake
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Spoon a scant tablespoon of the crab stuffing onto each butterflied shrimp, forming a mound.
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Take one half-slice of thin-cut bacon and wrap it around each stuffed shrimp. Start by placing the shrimp on one end of the bacon, bring the other end over the stuffing (under the tail), and tuck it underneath the shrimp to secure. Arrange the wrapped shrimp in a single layer on your large, rimmed baking pan. (*See Notes for wrapping tips)
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Place the shrimp in the preheated 425°F (220°C) oven and roast until the bacon begins to render its fat and lightly brown, which typically takes 15-20 minutes.
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Without moving the baking pan, switch the oven setting to broil (on high, if available). Broil the shrimp for an additional 2-3 minutes, watching carefully, until the bacon becomes crisp and golden.
Make the Lemon Basil Cream
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While the shrimp are cooking, prepare the sauce: Heat unsalted butter in a small skillet over medium heat. Add the minced shallot and garlic, cooking and stirring frequently for 2-3 minutes until the shallot softens and becomes fragrant.
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Sprinkle in the all-purpose flour, whisk vigorously for 1 minute to cook the flour and create a roux. Gradually whisk in the dry white wine and half-and-half. Bring the mixture to a gentle simmer, continuing to stir constantly to prevent lumps and scorching. Cook until the sauce has thickened sufficiently to coat the back of a wooden spoon (it will have roughly reduced by half).
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Remove the skillet from the heat. Stir in the fresh lemon juice, finely chopped fresh basil, kosher salt, and fresh cracked pepper. Taste and adjust seasonings as desired. Keep the sauce warm over very low heat until the shrimp are ready. Serve the perfectly cooked stuffed shrimp immediately with a generous drizzle of the lemon basil cream sauce.
Notes
For the best results when wrapping the shrimp with bacon, ensure you wrap it loosely rather than tightly. This careful approach prevents the crab stuffing from being squeezed out as the bacon cooks and naturally contracts. My recommended technique is to lay a piece of bacon on a clean board, place a stuffed shrimp on one end, then lift the other end of the bacon over the shrimp (making sure it covers the stuffing but ideally slips under the tail), and gently tuck the bacon underneath the shrimp to form a secure, yet forgiving, wrap.