Crab-stuffed shrimp is one of those dishes that looks super fancy but is actually pretty easy to make. Big, juicy shrimp wrapped around a delicious crab filling that’s buttery, crispy and perfectly seasoned. It’s perfect for impressing your family or friends without spending a ton of money or time.
Let me start by saying this: I love shrimp. It’s one of those ingredients that will wow your guests while still being easy on the budget. On top of that, it cooks super quickly, which is always a win in my hosting book! 🙂
My Bacon Wrapped Shrimp and my Roasted Shrimp Cocktail are some of my favorite party appetizers to serve when entertaining.
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Shrimp Prep: The Key to Stuffing Success
The shrimp are the stars of this dish, so you want to start with good ones. Go for jumbo or extra-large; not only are they easier to work with, but they also make for a more satisfying bite.
This is the most important part.
After peeling and devaining, we will need to create the perfect little pocket for the crab stuffing to sit in. To do this, take a sharp knife and carefully slice down the back of each shrimp where the vein was removed. You’re aiming for a deep cut, but don’t slice all the way through...think “butterfly wings” instead of “oops, I cut it in half.” After a few, you'll get the hang of it.
The Crab Filling
This is where we will be packing in the flavor. The filling is very similar to making crab cakes in the fact that we have lump crab meat. Old Bay seasoning, mayo, egg (to hold it together), breadcrumbs, and spices.
You want the consistency to stick together when squeezed in the palm of your hand.
The binder is the breadcrumbs but you can use Ritz crackers if you want an added buttery, salty flavor. You can also use seasoned breadcrumbs to add more herby flavor.
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The Crab Meat
I prefer lump crab meat, but to be honest, it doesn't make a huge difference. You can use claw meat or backfin meat if you prefer. To keep the lumps in tact, add it last and gently fold in the crab meat until nicely coated.
Stuffing Your Shrimp
Take a spoon and scoop out some of the filling into your hand. Ball it up using your palms and stuff it snugly inside each shrimp making sure it fills the crevice enough but not too much that it falls out.
Place each stuffed shrimp in your baking dish coated with melted butter. (It's okay to squeeze them in together.)
I’m a huge fan of using a cast iron pan for this dish. It heats evenly, gets that stuffing nice and golden, and looks super rustic when you bring it straight to the table. (Who doesn’t love a one-pan dish that doubles as a serving piece?)
Finishing Them Off
I like to brush them with the melted butter sitting on the bottom of the dish before serving. This adds more flavor and shine, making them even more mouthwatering.
Serve and Enjoy!
When these come out of the oven, hit them with a squeeze of lemon and serve them straight from the pan. Not only does this save you from extra dishes (hallelujah), but it also makes the whole presentation feel fancy and effortless.
More Popular Shrimp Appetizers
📖 Recipe
Crab Stuffed Shrimp
Equipment
Ingredients
- 1 lb jumbo shrimp (16-20 count) (shelled, deveined with tails left on *see note)
- 4 tablespoon butter, melted
- 1 lemon, juiced
Crab Stuffing
- 2 tablespoon mayo
- 1 tablespoon dijon
- 1½ teaspoon Worcestershire sauce
- ½ teaspoon paprika
- ½ teaspoon chili powder
- ¼ teaspoon salt
- ¼ teaspoon freshly cracked black pepper
- 2 cloves garlic, minced
- 2 tablespoon minced yellow onion
- 2 tablespoon fresh parsley, minced
- ⅓ cup breadcrumbs
- 8 oz crab meat (I used lump)
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Instructions
- Preheat oven to 400℉.
- First, we are going to want to leave the tails on. If you haven't peeled your shrimp yet, do this now. Pinch the tail with your dominant hand's index finger and thumb while using your other hand to peel off the shell in the opposite direction, making sure to leave the last segment of the shrimp and tail in tact.
- Add melted butter to the bottom of your 9" cast iron or baking dish. (I used an oval cast iron one.)
- Next, we're going to butterfly the shrimp to create a little pocket to add our crab stuffing into. To do this, take a small pairing knife and slice into the curled end halfway being careful not to slice all the way through the shrimp. (See phot.) Repeat with the rest of the shrimp.
- Take a spoonful of the crab filling and round it out in the palm of your hand before stuffing it into the crevice of in each shrimp.
- Place the stuffed shrimp into the baking dish until they are all snuggled in. I like to place them in a circle so they are facing in the same direction.
- Bake uncovered for about 15 minutes or until the shrimp is cooked through and stuffing is golden brown.
- When the shrimp are ready, remove and let cool slightly. Take a pastry brush and brush the remaining butter from the bottom of the dish over the shrimp. Finish with a squeeze of lemon and serve warm!
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