Crab Stuffed Shrimp
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.
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.