Baby, We’re Leveling Up: Deep-Fried Crab-Stuffed Shrimp with a Caviar Twist
So today, we’re doing something extra. I’m talking about deep-fried crab-stuffed shrimp topped with caviar — yes, baby. If you’ve been following me on YouTube, you already know I’ve made something similar before. But today? This version is different. It's elevated. Shoutout to the culinary genius himself, Mr. Blue — chef, owner, and mastermind behind Blue’s Kitchen — for taking this dish to the next level.
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Let’s break it down:
We’re starting with a classic crab cake base. In a bowl, mix:
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A little Dijon mustard (trust me)
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A touch of yellow mustard
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Worcestershire sauce
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One egg yolk
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A few dashes of Louisiana hot sauce
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A tablespoon of mayo
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8 oz of fresh jumbo lump crab meat
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Crushed club crackers (about 4) for that savory crunch
Pro tip: If you're in Atlanta and crave that true Maryland-style crab flavor, head to DeKalb Farmers Market and grab the “Chesapeake Bay” label. You’ll be set — in there like swimwear.
Next, get your size 13/15 shrimp. Keep the tails on. Slice shallow slits along the front so they fry up nice and flat. On the back (where they’re already deveined), open it just a bit more to make room for that glorious crab filling. Pack in that crab mixture, then pop them in the freezer for 30 minutes to set.
Now for the coating:
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1 cup all-purpose flour
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Tony’s no-salt seasoning blend
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Two eggs
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A splash of club soda for extra crisp
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Don’t forget the Old Bay, because, baby — it makes a difference
Coat each stuffed shrimp, then roll them in more crushed club crackers for extra crunch. Heat your peanut oil to 350°F and let them sizzle until golden perfection.
And then comes the moment of truth: That first bite.
The flavor is everything. It's like biting into the best crab cake of your life — but wrapped in shrimp and fried to crispy magic. The caviar on top? Totally optional, but I had to try it (and yes, I went for the budget-friendly kind for my first time). It adds just a little salty richness.
I drizzled a homemade ranch-style sauce over the top, brightened with fresh lemon juice — I’ll drop the full recipe in the caption.
If you ever find yourself in Las Vegas — or planning a trip — do not miss Blue’s Kitchen. Get the garlic noodles. Get everything. And if you're feeling bold, recreate this dish at home.
It’s not just good — it’s that good.
