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
- 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. - Season the shrimp:
Place shrimp in a bowl, drizzle with oil, and toss with Old Bay, smoked paprika, and black pepper. Set aside. - 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. - Assemble:
Arrange shrimp on a greased baking sheet. Spoon the crab mixture onto each shrimp and gently wrap the tail around the filling. - Bake:
Brush with melted butter and bake at 375°F (190°C) until shrimp are opaque and the filling is lightly golden. - 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.