Crab Stuffed Shrimp

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Crab Stuffed Shrimp is a classic seafood dish that combines tender jumbo shrimp with a rich, savory crab filling. This elegant yet easy recipe works beautifully as a party appetizer or a restaurant-quality main course. With simple preparation and bold coastal flavors, it’s ideal for special occasions, holidays, or an impressive weeknight dinner.

Ingredients

For the Shrimp

• 10 raw jumbo shrimp (U10 size), shells removed, tails on
• Avocado oil
• Old Bay seasoning
• Smoked paprika
• Black pepper

For the Crab Filling

• Jumbo lump crab meat
• Old Bay seasoning
• Smoked paprika
• Fresh parsley, finely chopped
• Baking powder
• Dijon mustard
• Worcestershire sauce
• Mayonnaise
• Large egg
• Fresh lemon juice
• Panko breadcrumbs
• Unsalted butter, melted

Instructions for Crab Stuffed Shrimp

1. Prepare the shrimp:
   Butterfly each shrimp by slicing along the back about halfway through so it opens and sits flat while keeping the tail attached.
2. Season the shrimp:
   Place shrimp in a bowl, drizzle with oil, and toss with Old Bay, smoked paprika, and black pepper. Set aside.
3. Make the crab stuffing:
   In a separate bowl, whisk together seasonings, parsley, baking powder, Dijon mustard, Worcestershire sauce, mayonnaise, egg, and lemon juice. Gently fold in the crab meat and panko without breaking up the lumps.
4. Assemble:
   Arrange shrimp on a greased baking sheet. Spoon the crab mixture onto each shrimp and gently wrap the tail around the filling.
5. Bake:
   Brush with melted butter and bake at 375°F (190°C) until shrimp are opaque and the filling is lightly golden.
6. Serve:
   Garnish with fresh parsley and lemon wedges before serving.

Pro Tips

• Use the largest shrimp possible for easier stuffing
• Handle crab meat gently to maintain texture
• Pack the filling firmly to prevent crumbling
• EZ-peel shrimp save time during prep

Why This Recipe

• Elegant presentation with minimal effort
• Perfect balance of shrimp and crab flavor
• Easy to prepare ahead of time
• Ideal for entertaining or special dinners

Substitutions & Variations

• Use lump crab meat if jumbo lump is unavailable
• Substitute crushed crackers for panko
• Add minced garlic to the butter for extra flavor
• Sprinkle Parmesan on top for a crisp finish

Make-Ahead, Storage & Reheating Guide

• Make-Ahead: Assemble up to 24 hours in advance and refrigerate
• Storage: Store leftovers in an airtight container for up to 2 days
• Freezing: Freeze cooked shrimp for up to 2 months
• Reheating: Reheat gently in the oven at 325°F until warmed through

Serving Ideas for Crab Stuffed Shrimp

• Serve with cocktail sauce or lemon aioli
• Pair with roasted vegetables or rice pilaf
• Add a crisp green salad for a complete meal
• Perfect alongside steak for a surf-and-turf dinner

Nutrition (Per Serving Estimate)

• Calories: 134
• Protein: 12g
• Fat: 8g
• Carbohydrates: 3g
• Sodium: 584mg

Values are approximate and may vary.

Frequently Asked Questions

Can I use smaller shrimp?

Yes, just reduce the filling amount and cooking time slightly.

Is imitation crab suitable?

Fresh crab meat is strongly recommended for best flavor and texture.

Can this recipe be baked from cold?

Yes, but allow an extra 2–3 minutes of baking time.

Crab Stuffed Shrimp is a timeless seafood recipe that delivers bold flavor, elegant presentation, and simple preparation. Whether served as an appetizer or main course, it’s guaranteed to impress seafood lovers at any table.

Crab Stuffed Shrimp

Olivia taling

Crab Stuffed Shrimp is a classic seafood dish featuring tender jumbo shrimp filled with a rich, savory crab mixture. Elegant yet easy to prepare, this baked recipe is perfect as an appetizer or impressive main course for holidays, dinner parties, or special occasions.

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Seafood

Cuisine American

Servings 10 servings

Calories 134 kcal

Equipment

• baking sheet
• Mixing bowls
• Whisk
• spoon
• pastry brush

Ingredients

  

• 10 raw jumbo shrimp (U10 size), shells removed, tails on
• 1 tbsp avocado oil
• 1 tsp Old Bay seasoning
• 1/2 tsp smoked paprika
• 1/4 tsp black pepper
• 1 cup jumbo lump crab meat
• 1/2 tsp Old Bay seasoning (for filling)
• 1/4 tsp smoked paprika (for filling)
• 2 tbsp fresh parsley, finely chopped
• 1/4 tsp baking powder
• 1 tsp Dijon mustard
• 1 tsp Worcestershire sauce
• 2 tbsp mayonnaise
• 1 large egg
• 1 tbsp fresh lemon juice
• 1/4 cup panko breadcrumbs
• 2 tbsp unsalted butter, melted

Instructions

 

• Butterfly each shrimp by slicing along the back about halfway through so it opens and sits flat while keeping the tail attached.
• Place shrimp in a bowl, drizzle with avocado oil, and toss with Old Bay seasoning, smoked paprika, and black pepper. Set aside.
• In a separate bowl, whisk together Old Bay, smoked paprika, parsley, baking powder, Dijon mustard, Worcestershire sauce, mayonnaise, egg, and lemon juice. Gently fold in the crab meat and panko breadcrumbs without breaking up the lumps.
• Arrange shrimp on a greased baking sheet. Spoon the crab mixture onto each shrimp and gently wrap the tail around the filling.
• Brush with melted butter and bake at 375°F (190°C) for 18–20 minutes, until shrimp are opaque and the filling is lightly golden.
• Garnish with fresh parsley and lemon wedges before serving.

Notes

Always check crab meat carefully for shell fragments before mixing. Keep shrimp tails attached for the best presentation. Serve immediately for the juiciest texture. For extra flavor, add minced garlic to the melted butter or sprinkle Parmesan on top before baking.

Keyword baked stuffed shrimp, crab stuffed shrimp, jumbo shrimp recipe, seafood appetizer

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