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.

Ingredients

Scale

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

Instructions

Preheat Oven: Preheat your oven to 425° Fahrenheit to prepare for baking the shrimp.
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.
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.
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.
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.
Stuff Shrimp: Place a small scoop of the crab mixture on top of each butterflied shrimp, spreading it evenly.
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.
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.
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