Crab Stuffed Shrimp
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Seafood lovers will adore this Crab Stuffed Shrimp recipe, which features flavorful crab meat and juicy shrimp! Great as a satisfying appetizer or elegant main course, this is an easy recipe that can be prepared ahead of time for convenient cooking.
Why you will love this crab stuffed shrimp recipe
- Minimal dishes: all you need is a bowl to mix the crab filling and a bowl to season the shrimp. You can season the shrimp right on the sheet pan!
- Foolproof: as a Marylander, I’ve made this recipe MANY times and have perfected it just for you! I made this recipe as easy as possible with the least amount of ingredients so anyone can make it.
- Prep ahead: stuff these shrimp ahead of time so they’re ready to pop in the oven before serving.
- Appetizer or main: Present them on their own as a delicious party appetizer or with your favorite veggie as a main course. However you choose to serve stuffed shrimp, they’re sure to be gone faster than you know!
When I serve these as an appetizer, I love to serve this Oven Baked Salmon In Foil as a main because it’s super simple and just as impressive! This French Onion Chicken is another favorite of mine.
Ingredients you will need
For the shrimp:
Raw shrimp: I like to go for U10 shrimp so you can add lots of that tasty crab filling to each one.
Seasonings: A combination of Old Bay spice, smoked paprika, and black pepper infuse the shrimp with the perfect amount of savory flavor.
For the crab stuffing:
Seasonings: Old Bay, smoked paprika, and parsley tie in the flavors of the shrimp.
Baking powder: Gives the crab filling a light and fluffy texture.
Dijon mustard: Acts as a binder and adds a slightly tangy flavor to the crab cakes.
Worcestershire sauce: Adds more savory, umami goodness.
Mayo: Ensures there’s a nice creamy consistency.
Egg: Helps bind the filling and prevents the cakes from falling apart.
Lemon: Fresh lemon juice provides a pop of tangy citrus flavor that contrasts perfectly with all of the bold savory-ness going on.
Jumbo lumb crab meat: This is the highest quality of crab meat you can buy. It has a superior taste and meaty texture.
Panko breadcrumbs: You can also use ritz crackers or bread crumbs, but I love how light panko is!
Do I have to use U10 shrimp?
Not necessarily! You can make 10 or so stuffed shrimp, each with nice sized crab cakes. You could also use smaller shrimp and make 20 instead using a smaller amount of the crab stuffing for each. Check on them a bit sooner if you’re making the smaller version, after 12 minutes or so.
How to make this stuffed shrimp recipe with crabmeat
- Prepare the shrimp. Butterfly the shrimp so the tail will fold over itself. In a large bowl, mix together Old Bay, paprika, salt, and pepper with your oil, then toss the shrimp in the seasoning.
- Make the crab filling. In a separate bowl, mix together Old Bay, paprika, fresh parsley, baking powder, Dijon mustard, Worcestershire sauce, mayonnaise, egg, and lemon juice. Once combined, fold in the crab meat and breadcrumbs, then cover and refrigerate. It’s just like you’re making Maryland crab cakes!
- Stuff the shrimp. Arrange the prepared shrimp on a lightly greased baking sheet. Top each with about 1 1/2 tablespoons of the crab meat mixture and press it into the shrimp. Wrap each tail around the crab mixture. Brush each shrimp with melted butter.
- Bake the shrimp. Bake the stuffed shrimp until the shrimp are pink and fully cooked and the crab stuffing is golden brown.
- Serve. To plate the stuffed shrimp, top them with some fresh chopped parsley, and serve with fresh lemon wedges.
How to butterfly shrimp
To properly butterfly shrimp, start by removing the shell (but leave the tail on!). On the outside of each shrimp, use a sharp knife to cut along the spine.
You’ll want to go about 1/2 an inch deep into each shrimp, or more like 1/4 inch if you’re using smaller shrimp. The finished result should be shrimp that will sit up straight with tails that fold over.
Can I use lump crab or imitation crab?
Definitely use fresh lump crabmeat for this recipe. Because the crab filling is such a crucial part of it, imitation crab meat won’t give you the same flavor. It’s worth splurging on the crab meat!
Recipe tips
- Add some fresh minced garlic to the melted butter to make a homemade garlic butter for a bit of extra oomph.
- Go for EZ peel shrimp to make prep much less stressful!
- Before you make the filling, give the crabmeat a rinse for a fresher taste and to check that there aren’t any leftover shells.
- For a true Maryland crab cake, keep the crab filling as it is. But if you do want to add a little extra something, go for diced red bell peppers, celery, or onion.
- You might be tempted to take the tails off, but they’ll improve the presentation and help your stuffed shrimp stay together.
- Other topping ideas include buttery cracker crumbs, Parmesan cheese, dried dill, or some green onion.
Can I make this recipe ahead of time?
If you’re in a time crunch, you can assemble the shrimp the day before. Keep them tightly covered in the fridge, then pop them right in the oven when it’s time to bake. They may need an extra minute or two if they’re still super cold.
I don’t recommend preparing them any more than one day in advance.
Are these jumbo stuffed shrimp freezer friendly?
Yes, once they’re cooked you can store any leftovers in the freezer for 1 to 2 months or so! I rarely have leftovers when it comes to my jumbo stuffed shrimp, but as long as you keep them in an airtight container they should be fine for a while.
What to serve with stuffed shrimp
As an appetizer, this jumbo stuffed shrimp dish goes well with some tangy and flavorful remoulade sauce, tartar sauce, or a classic cocktail sauce.
If you want to serve this as a main dish, pair it with a tasty and refreshing side dish like a summer corn salad, a nice citrus avocado salad featuring a homemade blood orange vinagrette, or this super easy zucchini salad side.
More shrimp recipes
- Air Fryer Bacon Wrapped Shrimp
- Bang Bang Shrimp Pasta Recipe
- Shrimp Hibachi Recipe
- Chinese Pineapple Shrimp
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Crab Stuffed Shrimp
Ingredients
Shrimp seasoning
- 10 raw jumbo shrimp, U10
- 1/2 tbsp avocado oil
- 1 tsp Old Bay Seasoning
- 1/2 tsp smoked paprika
- 1/4 tsp black pepper
Crab stuffing
- 1.5 tsp Old Bay seasoning
- 1 tsp smoked paprika
- 2 tbsp fresh parsley, finely chopped
- 1/2 tsp baking powder
- 2 tsp Dijon mustard
- 2 tsp Worcestershire sauce
- 1/4 cup mayonnaise
- 1 large egg
- 1/2 of a small lemon, juice
- 1/2 cup panko bread crumbs
- 1 lb jumbo lump crab meat
- 1.5 tbsp unsalted butter, melted
Instructions
- Butterfly the shrimp: Remove the shells from the shrimp leaving the tail still attached. Use a sharp paring knife to cut along the spine of the shrimp (on the outside of the shrimp), about a 1/2 inch into the body so that the shrimp can sit up straight and the tail will fold over onto itself.Place the shrimp in a mixing bowl and toss with avocado oil. Then season them with Old Bay, smoked paprika, salt, and pepper.
- In another mixing bowl, combine the Old Bay, smoked paprika, chopped parsley, baking powder, Dijon mustard, Worcestershire sauce, mayonnaise, egg, lemon juice, and panko. Mix until well combined. Gently fold in the crab meat until evenly distributed. Cover and refrigerate while preparing the shrimp.
- Preheat the oven to 375°F and lightly grease a sheet pan with olive oil.
- Assemble the crab-stuffed shrimp: Arrange the butterflied shrimp about 2 inches apart on the prepared baking sheet. Scoop about 1½ heaping tablespoons of the crab mixture and form a firm ball. Then press it very firmly into each shrimp, wrapping the tail around the crab cake ball and pressing down gently to secure it. To secure it further, you can cup your hands around the crab cake ball and shrimp and press gently.
- Brush the melted butter over the crab-stuffed shrimp and bake them in the oven for 18-20 minutes, until the shrimp are cooked through and the crab stuffing is golden brown.
- Serve the crab-stuffed shrimp hot and garnished with additional chopped parsley and lemon wedges on the side. I also like to serve them with a side of crab cake remoulade, cocktail sauce and tartar sauce.
Notes
- If you forget to spray your baking sheet and the shrimp stick, this spatula is amazing for getting them off!
