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Crab stuffed shrimp ..... with a twist

Pam and I were making crab rangoons today to freeze for later use .....



when I decided that I would like to use the crab mixture for the rangoons as stuffing for shrimp.  Before, I'd just put only crab on the shrimp, but the rangoon mixture had ginger, worcestershire sauce, soy sauce, chili pepper sauce, green onions, Old Bay Seasoning, and lemon juice in it, so I thought that might spice it up.  I was right.



Served it with spinach souffle and tater tots.  Grif cooked some tots the other night, and I have yearned for them ever since.


The stuffed shrimp was excellent.  I will spice up the crab from now on.

Dripping Springs, Texas.
Just west of Austintatious


  • hapsterhapster Posts: 7,445
    Damn VI... Another amazing cook. Thanks for sharing :)
  • EggcelsiorEggcelsior Posts: 13,986
    Weee! Looking good VI. Griffin is rubbing off on you ;)
  • yzziyzzi Posts: 1,793
    I guess tater tots go with just about anything...
    Dunedin, FL
  • calikingcaliking Posts: 11,003
    Nice looking shrimp!

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • Austin  EggheadAustin Egghead Posts: 3,904
    edited October 2013
    Oh Yea YUM
    Large, small and mini now Egging in Rowlett Tx
  • travisstricktravisstrick Posts: 5,001
    Beautiful. May I please have the rangoon stuffing recipe? That is right up my alley. 
    Be careful, man! I've got a beverage here.
  • hapsterhapster Posts: 7,445

    Beautiful. May I please have the rangoon stuffing recipe? That is right up my alley. 

  • Thanks guys.  There are hundreds of crab rangoon recipes out there.  This is just one I've used for a couple of years, tweaked to my liking.  YMMV.


    4 ounces Cream cheese, softened

    1 pound Crab meat

    2 teaspoons Worcestershire sauce

    1 tablespoon Soy Sauce, to taste

    2 teaspoon Ginger, grated, to taste

    1 teaspoon Old Bay Seasoning

    2 teaspoon Lemon juice

    4 Green onions , Sliced paper thin

    Pepper  , to taste

    1.5 teaspoons Chili pepper sauce


    1. Combine ingredients

    2. Cover and let sit in refrigerator for 4 hours to let flavors combine.

    3. Deep fry 

    4. Serve with sweet & sour sauce or hot mustard


    Dripping Springs, Texas.
    Just west of Austintatious

  • Dyal_SCDyal_SC Posts: 4,712

    Larruping, just larruping!   =P~

  • ScottborasjrScottborasjr Posts: 3,494
    What kind of crab meat do you use VI?  Living in landlocked midwest my access to seafood is minimal and expensive for what I have access to.
    I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
    Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
  • Scott,
    I usually buy lump crab in a 1 pound plastic container at Costco.

    Dripping Springs, Texas.
    Just west of Austintatious

  • hapsterhapster Posts: 7,445
    Thanks for sharing VI...
  • MickeyMickey Posts: 18,699
    Very nice. Want to try it
    Salado TX Egg Family: 3 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • SmokinDAWG82SmokinDAWG82 Posts: 1,704
    Outstanding VI, bookmarked
    Go Dawgs! - Marietta, GA
  • GriffinGriffin Posts: 7,672
    ^:)^ You da Man, VI, you da Man!! Not only does that shrimp look out of this world, so does the uncooked crab rangoon. And of course...tater tots go with anything. ;)

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings


  • I need those for breakfast.  =P~
    I'm Kristi ~ Live in FL ~ BGE since 2003.
    I write about food & travel on Necessary Indulgences.  
    You can also find me on FacebookInstagram, and Twitter.
  • next time try wrapping the stuff shrimp with bacon. it holds them togethor nicely and adds flavor
    Go Gamecocks!!!
    1 XL, 1 MM
    Smoking in Aiken South Carolina
  • Village IdiotVillage Idiot Posts: 6,958
    edited October 2013
    next time try wrapping the stuff shrimp with bacon. it holds them togethor nicely and adds flavor
    That's called rumaki.  I made some with the leftover shrimp, using cream cheese and diced pickled jalapeños.  I'm freezing it, waiting for my next shrimp withdrawals.  I'll serve it with homemade Szechuan sauce.

    The rangoon paste holds to the shrimp quite nicely, and I'm afraid the flavoring might be lost with the addition of bacon.  Just my personal opinion.


    Dripping Springs, Texas.
    Just west of Austintatious

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