Crab Stuffed Shrimp

Imagine biting into a succulent jumbo shrimp that’s been delicately stuffed with rich, flavorful crab meat and baked to golden perfection. Crab Stuffed Shrimp combines two premium seafood treasures in one magnificent bite – creating a luxurious dish that’s surprisingly simple to prepare. This restaurant-worthy appetizer or main course brings together sweet shellfish flavors with buttery, herb-infused crab stuffing that will impress even the most discerning seafood lover. You’ll learn how to select the perfect ingredients, master the stuffing technique, and create a dish that looks as spectacular as it tastes.

WHY YOU’LL LOVE THIS RECIPE

Crab Stuffed Shrimp delivers an impressive culinary experience with surprisingly little effort. The contrast between the firm, snappy texture of the butterflied shrimp and the tender, buttery crab filling creates a delightful sensory experience in every bite. The natural sweetness of both seafoods is enhanced with a bright squeeze of lemon and subtle herbs that don’t overpower the delicate flavors.

This recipe is perfect for special occasions but simple enough for a weeknight seafood dinner. Unlike many stuffed seafood recipes that require complex techniques, this version streamlines the process while maintaining all the elegance. The presentation alone makes this dish Instagram-worthy, with the golden-brown crab mixture mounded beautifully atop each perfectly cooked shrimp.

Best of all, most of the prep can be done ahead of time, making this an ideal choice for entertaining. The stuffed shrimp can be assembled earlier in the day and simply popped into the oven when guests arrive. You’ll be amazed at how something so impressive can come together with such ease!

INGREDIENTS

For the Crab Stuffed Shrimp, you’ll need:

1 pound (450g) jumbo shrimp (16-20 count), peeled and deveined with tails on
8 ounces (225g) lump crab meat, carefully picked over for shells
¼ cup (60g) mayonnaise
¼ cup (30g) panko breadcrumbs, plus 2 tablespoons for topping
2 tablespoons (30g) unsalted butter, melted
1 tablespoon (15ml) fresh lemon juice
2 tablespoons fresh parsley, finely chopped
2 cloves garlic, minced (about 2 teaspoons)
1 teaspoon Old Bay seasoning
¼ teaspoon cayenne pepper (optional for heat)
Salt and freshly ground black pepper to taste
2 tablespoons (30ml) olive oil
Lemon wedges for serving

The star ingredients are quality lump crab meat (avoid imitation crab) and large, fresh shrimp. Fresh jumbo shrimp provides the perfect “vessel” for the rich crab filling, while genuine lump crab meat offers superior texture and flavor. The panko breadcrumbs create a lighter texture than regular breadcrumbs, allowing the seafood flavors to shine through.

PRO TIPS

Perfect Butterfly Technique: The key to successful Crab Stuffed Shrimp lies in properly butterflying the shrimp. Cut along the outer curve (the back) of the shrimp, slicing about ¾ of the way through but not completely. This creates a “butterfly” effect where the shrimp opens like a book while still maintaining its shape. When you spread the shrimp open, gently press down to flatten it slightly, creating a perfect pocket for the crab stuffing.

Crab Meat Handling: When working with lump crab meat, use a gentle touch. Instead of stirring vigorously, fold the ingredients together with a rubber spatula to maintain those precious lumps of crab. Before mixing, spread the crab on a plate and carefully inspect for any shell fragments, which can ruin the dining experience. This extra minute of care makes all the difference in the final texture of your stuffing.

Temperature Management: For perfectly cooked Crab Stuffed Shrimp, avoid the common mistake of starting with cold ingredients. Allow the stuffed shrimp to sit at room temperature for 15 minutes before baking. This ensures even cooking – otherwise, you risk overcooked shrimp by the time the center of the cold stuffing reaches the proper temperature. Watch carefully for the visual cues: the shrimp should turn opaque pink with the stuffing golden brown on top.

INSTRUCTIONS

Step 1: Prepare the Shrimp
Preheat your oven to 375°F (190°C). Begin by patting the peeled and deveined shrimp dry with paper towels – this ensures they’ll butterfly cleanly. Hold each shrimp with the curved side facing up, and using a sharp knife, cut along the back about ¾ of the way through, being careful not to slice all the way through. Gently press down to flatten each shrimp slightly, creating a stable base. Arrange the butterflied shrimp on a baking sheet lined with parchment paper.

Step 2: Make the Crab Stuffing
In a medium bowl, gently combine the lump crab meat, mayonnaise, ¼ cup panko breadcrumbs, melted butter, lemon juice, parsley, minced garlic, and Old Bay seasoning. Season with a pinch of salt, freshly ground black pepper, and cayenne pepper if desired. Using a rubber spatula, fold the ingredients together with a light touch to keep the crab pieces intact. The mixture should hold together when pressed but still remain somewhat loose.

Step 3: Stuff the Shrimp
Spoon about 1-2 tablespoons of the crab mixture onto each butterflied shrimp, pressing gently to adhere the stuffing without compacting it too much. The amount will vary depending on the size of your shrimp – you want a generous mound that complements but doesn’t overwhelm the shrimp. In a small bowl, combine the remaining 2 tablespoons of panko with the olive oil and a pinch of salt, then sprinkle this mixture over the stuffed shrimp for a crispy topping.

Step 4: Bake to Perfection
Bake the Crab Stuffed Shrimp in your preheated oven for 12-15 minutes, or until the shrimp are pink and opaque and the stuffing is golden brown on top. Cooking time may vary slightly depending on the size of your shrimp – you’re looking for the shrimp to be just cooked through but still tender and juicy. For an extra golden finish, you can broil for the final minute, watching carefully to prevent burning.

Step 5: Serve
Allow the Crab Stuffed Shrimp to rest for 2-3 minutes before serving. This brief rest helps the flavors settle and makes them easier to handle. Transfer to a serving platter, garnish with additional fresh parsley and lemon wedges for squeezing over the top. Serve immediately while hot for the best flavor and texture experience.

VARIATIONS

Lobster Stuffed Shrimp: For an even more luxurious version of Crab Stuffed Shrimp, substitute half of the crab meat with finely chopped cooked lobster meat. This variation creates an ultimate seafood indulgence with a slightly sweeter flavor profile. Enhance this variation with a touch of tarragon in the stuffing and a drizzle of warm, clarified butter just before serving.

Mediterranean Style: Transform your Crab Stuffed Shrimp with Mediterranean flavors by adding 2 tablespoons of crumbled feta cheese, 1 tablespoon of finely chopped sun-dried tomatoes, and 1 teaspoon of dried oregano to the crab mixture. Replace the Old Bay seasoning with a combination of lemon zest and freshly cracked black pepper. This variation pairs beautifully with a side of Greek yogurt mixed with minced cucumber and dill.

Gluten-Free Adaptation: For those avoiding gluten, create a delicious gluten-free version by substituting the panko breadcrumbs with crushed pork rinds or gluten-free breadcrumbs. You can also use almond flour mixed with a bit of grated Parmesan cheese for a low-carb alternative that creates a wonderfully crispy topping when baked. The flavor profile remains similar while accommodating dietary restrictions.

STORAGE AND SERVING

Crab Stuffed Shrimp is best enjoyed fresh from the oven, but if you have leftovers, they can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place them in a preheated 325°F oven for about 7-10 minutes until warmed through. Avoid microwaving as this can make the shrimp rubbery and the stuffing soggy.

For an elegant appetizer presentation, serve 2-3 Crab Stuffed Shrimp per person on small plates with a light mixed greens salad dressed with lemon vinaigrette. As a main course, arrange 5-6 stuffed shrimp alongside roasted asparagus and a small portion of lemon herb rice or risotto. The vibrant green vegetables and bright citrus notes complement the rich seafood beautifully.

For a spectacular dinner party, create a seafood platter with Crab Stuffed Shrimp as the centerpiece, surrounded by raw oysters, steamed clams, and lemon wedges. A chilled bottle of crisp Sauvignon Blanc or unoaked Chardonnay makes the perfect accompaniment, enhancing the sweet flavors of the seafood without overpowering them.

FAQS

Can I use imitation crab for this recipe?
While real lump crab meat provides the best flavor and texture for Crab Stuffed Shrimp, you can use imitation crab in a pinch. The dish won’t have quite the same luxurious taste, but it will still be delicious. If using imitation crab, chop it more finely and add an extra dash of Old Bay seasoning to enhance the seafood flavor.

Can I prepare this dish ahead of time?
Yes! You can butterfly the shrimp and make the crab stuffing up to 8 hours ahead, storing them separately in the refrigerator. Stuff the shrimp just before baking. Alternatively, you can completely assemble the stuffed shrimp and refrigerate for up to 3 hours before baking, adding about 2-3 minutes to the cooking time since they’ll be starting cold.

What size shrimp works best for this recipe?
Jumbo shrimp (16-20 count per pound) or colossal shrimp (U-15, meaning under 15 per pound) work best for Crab Stuffed Shrimp as they provide ample space for the stuffing. Smaller shrimp won’t hold enough filling to create the proper balance between shrimp and crab.

Is there a sauce that pairs well with this dish?
A simple lemon butter sauce made by melting 4 tablespoons of butter with 1 tablespoon of lemon juice and a pinch of parsley makes an excellent accompaniment. For something richer, a small dish of homemade remoulade sauce on the side allows guests to add as much or as little as they prefer.

Can I grill these instead of baking?
Yes, Crab Stuffed Shrimp can be grilled! Prepare a grill for indirect medium heat (about 350°F). Place the stuffed shrimp on a piece of heavy-duty foil or a grill-safe pan, and cook with the lid closed for about 10-12 minutes until the shrimp are opaque and the stuffing is heated through.

CONCLUSION

This Crab Stuffed Shrimp is comfort food at its finest — elevated comfort food that balances luxurious flavors with straightforward preparation. The sweet, tender shrimp cradles rich, buttery crab filling in a perfect marriage of textures and tastes that feels special with every bite. It’s the kind of dish that transforms an ordinary dinner into a celebration, yet remains simple enough for anyone to master. Whether served as an impressive starter or a memorable main course, this seafood delicacy proves that sometimes the most delicious creations come from combining two already perfect ingredients in a thoughtful, harmonious way.

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