Crab-Stuffed Shrimp Recipe

Introduction

Crab Stuffed Shrimp is a delightful seafood appetizer or main course that’s impressive yet simple to prepare. Jumbo shrimp are filled with a flavorful crab mixture, baked until golden and juicy. This dish is perfect for special occasions or a tasty weeknight treat.

Ingredients

• 1 pound jumbo shrimp (21-25 per pound)
• 1/2 pound lump crab meat
• 3 tablespoons salted butter (melted and divided)
• 2 tablespoons mayonnaise
• 2 tablespoons Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1 teaspoon lemon juice
• 1 teaspoon Old Bay Seasoning
• 1/4 teaspoon kosher salt
• 2 tablespoons chopped parsley
• Freshly ground black pepper
• 6 tablespoons panko breadcrumbs (divided)
• Lemon wedges (to serve)

Instructions

1. Step 1: Preheat your oven to 425° Fahrenheit.
2. Step 2: Rinse the shrimp, then peel and devein them, leaving the tails on for presentation.
3. Step 3: Rinse the crab meat in a colander and gently squeeze handfuls with your fingers to remove excess water. Remove any small shell pieces you find.
4. Step 4: Butterfly each shrimp by cutting along the back where you deveined it without cutting all the way through, so it opens flat.
5. Step 5: Arrange the butterflied shrimp flat in a 9×13-inch baking dish.
6. Step 6: Drizzle the shrimp with 2 tablespoons of melted butter, then sprinkle with salt and freshly ground black pepper.
7. Step 7: In a medium bowl, whisk together mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, chopped parsley, Old Bay Seasoning, 1/4 teaspoon kosher salt, and a few turns of freshly ground black pepper.
8. Step 8: Gently fold in 1/4 cup of the panko breadcrumbs and the prepared crab meat into the mixture.
9. Step 9: Spoon a small scoop of the crab mixture onto each butterflied shrimp, spreading it evenly.
10. Step 10: Drizzle the remaining 1 tablespoon of melted butter over the stuffed shrimp and sprinkle the remaining panko breadcrumbs on top.
11. Step 11: Bake in the preheated oven for 15-20 minutes, or until the shrimp turn pink and the crab topping is lightly browned.
12. Step 12: Serve hot with fresh lemon wedges on the side for squeezing over the shrimp.

Tips & Variations

• Use fresh lump crab meat for the best flavor; canned crab can work but may be less flavorful and wetter.
• For extra crunch, toast the panko breadcrumbs lightly before mixing them into the crab filling.
• If you prefer a spicier touch, add a pinch of cayenne pepper or a dash of hot sauce to the crab mixture.
• Substitute Dijon mustard with spicy brown mustard for a bolder flavor profile.

Storage

Store any leftover crab stuffed shrimp in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven (around 300° Fahrenheit) for 5-7 minutes to keep the shrimp tender. Avoid microwaving as it may overcook the shrimp and dry out the crab topping.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare crab stuffed shrimp ahead of time?

Yes, you can assemble the stuffed shrimp up to the point before baking and keep them covered in the refrigerator for a few hours. Bake them fresh when ready to serve for the best texture and flavor.

What can I serve with crab stuffed shrimp?

This dish pairs wonderfully with a crisp green salad, roasted vegetables, or a light rice pilaf. Lemon wedges add a fresh citrus note that complements the seafood beautifully.

Crab-Stuffed Shrimp Recipe

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★★★★★

4.8 from 105 reviews

• Author: Simon
• Total Time: 35 minutes
• Yield: Serves 4

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Description

This Crab Stuffed Shrimp recipe features jumbo shrimp butterflied and stuffed with a flavorful mixture of lump crab meat, mayonnaise, Dijon mustard, and Old Bay seasoning. Baked to perfection with a crispy panko breadcrumb topping and a buttery drizzle, this dish is an elegant and delicious seafood appetizer or main course, perfect for entertaining or a special dinner.

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Ingredients

Scale 1x2x3x

Shrimp and Crab

• 1 pound jumbo shrimp (21–25 per pound), peeled and deveined with tails on
• 1/2 pound lump crab meat

Butter and Seasonings

• 3 tablespoons salted butter, melted and divided
• 1/4 teaspoon kosher salt, plus more for seasoning
• Freshly ground black pepper, to taste
• 1 teaspoon Old Bay Seasoning
• 2 tablespoons chopped parsley

Filling

• 2 tablespoons mayonnaise
• 2 tablespoons Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1 teaspoon lemon juice
• 6 tablespoons panko breadcrumbs, divided

To Serve

• Lemon wedges

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Instructions

1. Preheat Oven: Preheat your oven to 425° Fahrenheit to prepare for baking the shrimp.
2. Prepare Shrimp: Rinse the jumbo shrimp under cold water, then peel and devein them while leaving the tails intact. Butterfly each shrimp by slicing along the back where deveined, without cutting all the way through, so they lay flat.
3. Prepare Crab Meat: Rinse the lump crab meat in a colander to remove excess water. Gently squeeze handfuls of crab to drain water and remove any small shell pieces.
4. Arrange Shrimp: Lay the butterflied shrimp flat in a 9×13-inch baking dish. Drizzle 2 tablespoons of melted butter over the shrimp and season lightly with salt and freshly ground black pepper.
5. Make Crab Mixture: In a medium bowl, whisk together mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, chopped parsley, Old Bay Seasoning, 1/4 teaspoon kosher salt, and freshly ground black pepper. Gently fold in 1/4 cup of panko breadcrumbs and the prepared crab meat.
6. Stuff Shrimp: Place a small scoop of the crab mixture on top of each butterflied shrimp, spreading it evenly.
7. Final Toppings: Drizzle the remaining 1 tablespoon of melted butter over the stuffed shrimp. Sprinkle the remaining panko breadcrumbs evenly over the shrimp for a crispy topping.
8. Bake: Bake in the preheated oven for 15-20 minutes, or until the shrimp turn pink and are cooked through, and the crab meat topping is lightly browned.
9. Serve: Remove from oven and serve the crab stuffed shrimp hot, accompanied by lemon wedges to squeeze over for added freshness and flavor.

Notes

• Be careful not to overcook the shrimp as they can become rubbery; keep an eye on them during baking.
• For extra flavor, you can add some minced garlic or shallots to the crab mixture if desired.
• Use fresh lump crab meat for the best taste and texture; canned crab can be substituted but may be less flavorful.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• To reheat, warm gently in the oven to keep the shrimp tender and the breadcrumb topping crisp.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Appetizer
• Method: Baking
• Cuisine: American

Keywords: crab stuffed shrimp, baked shrimp, seafood appetizer, jumbo shrimp recipe, Old Bay seasoning, seafood bake