Crab Stuffed Shrimp Recipe: Juicy, Flavorful, and Easy to Make
If you’ve never tried crab stuffed shrimp before, you’re in for something truly special. This elegant appetizer brings together sweet jumbo shrimp and rich crab meat in a buttery, herbed filling that’s baked to golden perfection. It’s the kind of dish that feels fancy but comes together easily at home. Whether you’re serving it at a holiday party, Sunday supper, or a coastal-themed dinner, this crab stuffed shrimp recipe is always a showstopper. We’ll walk you through every step, from prep to serving, with smart tips, helpful FAQs, and even storage tricks.
Table of Contents
Table of Contents
Crab Stuffed Shrimp Recipe
- Total Time: 35 minutes
- Yield: 10 shrimp 1x
Description
Crab stuffed shrimp is an elegant, flavor-packed seafood dish featuring juicy jumbo shrimp and creamy, herbed crab stuffing. Perfect for special occasions or everyday indulgence.
Ingredients
- 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
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
- Juice of 1/2 lemon
- 1/2 cup panko bread crumbs
- 1 lb jumbo lump crab meat
- 1.5 tbsp unsalted butter, melted
Instructions
1. Remove shells from shrimp, leaving tails on. Butterfly each shrimp down the spine about 1/2 inch deep.
2. Toss shrimp with avocado oil, Old Bay, smoked paprika, and pepper.
3. In a bowl, mix stuffing ingredients except crab. Once combined, gently fold in crab meat. Chill.
4. Preheat oven to 375°F and lightly oil a sheet pan.
5. Arrange butterflied shrimp 2 inches apart. Scoop crab mixture into a firm ball and press into each shrimp. Fold tail over and press to secure.
6. Brush melted butter over shrimp.
7. Bake for 18–20 minutes until shrimp are cooked through and tops are golden.
8. Garnish with parsley and serve with lemon wedges or sauces.
Notes
Do not overmix the crab stuffing to keep the crab lumps intact.
Pack stuffing tightly into shrimp and chill before baking for better hold.
Great served with cocktail sauce, remoulade, or tartar.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed shrimp
- Calories: 165
- Sugar: 0.5g
- Sodium: 380mg
- Fat: 10g
- Saturated Fat: 2.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0.5g
- Protein: 13g
- Cholesterol: 80mg
Why You’ll Love This Recipe
Let me take you back to my first bite of crab stuffed shrimp. I was in New Orleans, seated at a tiny counter in a place that barely had a name. The shrimp were butterflied, the crab was impossibly sweet, and the whole thing was golden and crisp on top. I knew right then I had to learn to make this myself.
Now that I live just outside Asheville, NC, I make crab stuffed shrimp whenever I want to bring a little coastal magic to the mountains. The combination of fresh seafood, bold spices, and that beautiful oven finish hits every craving.
But it’s not just about flavor. You’ll love this recipe because:
- It’s easy to prep ahead for parties or weeknight meals.
- Uses fresh, simple ingredients with no complicated steps.
- The stuffing is firm and rich, never falling apart.
- It pairs beautifully with light sides like this cucumber tuna boat or corn pasta salad.
Every bite of this crab stuffed shrimp delivers bold seasoning and melt-in-your-mouth texture. The blend of Dijon, Old Bay, and fresh parsley gives the crab cake a balanced tang and warmth that compliments the shrimp without overpowering it.
Ingredients and How to Make It
This crab stuffed shrimp recipe is surprisingly easy to prepare and doesn’t require any specialty tools. Each ingredient plays a role in keeping the crab stuffing flavorful, light, and firm while the shrimp bake to perfection.
Ingredients You’ll Need
Before starting, make sure all ingredients are fresh and measured. Here’s exactly what you need.
For the Shrimp:
- 10 raw jumbo shrimp (U10 size), peeled and deveined, tails left on
- ½ tablespoon avocado oil
- 1 teaspoon Old Bay seasoning
- ½ teaspoon smoked paprika
- ¼ teaspoon black pepper
For the Crab Stuffing:
- 1½ teaspoons Old Bay seasoning
- 1 teaspoon smoked paprika
- 2 tablespoons fresh parsley, finely chopped
- ½ teaspoon baking powder
- 2 teaspoons Dijon mustard
- 2 teaspoons Worcestershire sauce
- ¼ cup mayonnaise
- 1 large egg
- Juice from ½ of a small lemon
- ½ cup panko bread crumbs
- 1 pound jumbo lump crab meat
- 1½ tablespoons unsalted butter, melted
If you want to take this even further, you can serve it with cocktail sauce, tartar sauce, or a homemade remoulade like the one I use for chilean ceviche.
How to Make Crab Stuffed Shrimp
- Step 1. Prepare the shrimp
Start by removing the shells from the shrimp, keeping the tails on. Use a small knife to butterfly each shrimp by slicing along the back about half an inch deep. This lets the shrimp sit upright and hold the stuffing. Toss the shrimp in avocado oil, then sprinkle with Old Bay, paprika, and pepper. - Step 2. Make the crab stuffing
In a bowl, mix together Old Bay, smoked paprika, parsley, baking powder, Dijon mustard, Worcestershire sauce, mayonnaise, egg, lemon juice, and panko. Gently fold in the crab meat until just combined. Cover and refrigerate while you prep the shrimp. - Step 3. Assemble and bake
Preheat your oven to 375°F. Grease a baking sheet with olive oil. Place the shrimp about 2 inches apart on the sheet. Scoop 1½ tablespoons of crab mixture and roll into a ball. Firmly press it into the center of each butterflied shrimp, then fold the tail over. Use your hands to press and mold gently so it holds tight. - Step 4. Finish and serve
Brush melted butter over the tops. Bake for 18 to 20 minutes or until the shrimp are opaque and the crab tops are golden. Garnish with parsley and lemon wedges.
Want a bonus idea? These go beautifully next to a tangy corn on the cob Mexican style or served with crisp ceviche description in Spanish for a surf-and-surf platter.
How to Perfect This Recipe
Even though crab stuffed shrimp is a simple recipe, there are key techniques that ensure it turns out perfect every time. This part is all about mastering the texture, shaping, and baking to keep everything in place and packed with flavor.
How to Keep Crab Stuffed Shrimp from Falling Apart
The biggest mistake with this recipe is under-binding the crab mixture. Here’s how to make sure that never happens.
First, don’t skip the egg and mayonnaise. These ingredients are essential because they act as binders. They help hold the stuffing together so it doesn’t crumble while baking.
Second, the amount of panko matters. Use just enough to absorb excess moisture without drying out the crab. The panko gives the stuffing its structure and a light crunch without making it heavy.
Next, use jumbo lump crab meat that is drained well. Excess liquid can cause the stuffing to loosen during baking. If your crab is watery, gently pat it dry with a paper towel before mixing.
When forming the crab balls, pack them tightly. Use your hands to press the mixture into a firm shape. Press the shrimp tail snugly over the ball and use your cupped hands to secure it. This molding step is key to holding everything together in the oven.
Can You Make Crab Stuffed Shrimp Ahead of Time
Yes, and it actually helps the texture. Prepare the stuffing and shape the shrimp up to one day ahead. Store them on a greased tray, covered with plastic wrap in the refrigerator. Chilling helps the crab mixture firm up, which makes it even less likely to fall apart while baking.
Avoid freezing, though. The delicate crab meat can turn watery after thawing. If you’re planning for a dinner party, prep everything the night before and bake just before guests arrive. You’ll get the aroma and fresh flavor without the stress.
You can even prep extra crab stuffing and use it in grilled salmon onigiri or spoon it into a halved avocado for a low-carb option.
How to Serve and Store Crab Stuffed Shrimp
Once your crab stuffed shrimp are out of the oven, golden and sizzling, it’s time to serve them right and know how to keep any extras just as delicious the next day.
How to Serve Crab Stuffed Shrimp Like a Chef
Crab stuffed shrimp work beautifully as an appetizer, brunch platter centerpiece, or light main course. You can plate them over a simple mixed greens salad with lemon vinaigrette or arrange them around a dipping trio with cocktail sauce, tartar sauce, and remoulade.
If you’re building a coastal spread, pair them with sides like chilled ceviche or creamy cucumber tuna boats. For a starch, roasted potatoes or white cheddar grits work great. Add a crisp white wine or citrusy mocktail to complete the table.
Want to go full surf and turf? Serve crab stuffed shrimp next to grilled steak or a pan-seared chicken breast. The flavors balance beautifully without competing.
For gatherings, arrange them on a platter with lemon wedges and fresh parsley. Guests can grab one with a toothpick or fork and dip them as they like.
Storage and Reheating Instructions
Leftovers are rare with this dish, but if you have any, here’s how to keep them fresh.
Store cooked crab stuffed shrimp in an airtight container in the refrigerator. They’ll keep well for up to three days. To reheat, place them on a baking sheet and warm in a 325°F oven for 10 to 12 minutes. Avoid microwaving if possible, as it can make the crab rubbery and dry.
You can also enjoy leftovers cold, chopped up and added to a seafood salad or turned into a sandwich filling with lettuce and tomato.
Avoid freezing after baking. The texture of the crab and shrimp will suffer. If you want to prep ahead and freeze, freeze the raw assembled shrimp on a tray, then transfer them to a freezer-safe bag. Bake from frozen at 375°F for 22 to 24 minutes.
These details help make your effort stretch further, just like we do at my supper club Copper & Thyme. When a dish is this good, it deserves a second act.
Frequently Asked Questions
These are the most common questions home cooks ask when making crab stuffed shrimp. Each answer is tested and practical, giving you the confidence to make this dish flawlessly.
What is crab stuffed shrimp made of?
Crab stuffed shrimp is made from large butterflied shrimp filled with a seasoned crab cake mixture. The stuffing includes jumbo lump crab meat, mayonnaise, Dijon mustard, egg, lemon juice, parsley, Worcestershire sauce, panko breadcrumbs, and spices like Old Bay and smoked paprika. The shrimp are arranged with the tail folded over the stuffing and baked until golden and tender. The combination creates a flavorful balance of sweet seafood and bold seasoning that’s satisfying and elegant.
Can you make crab stuffed shrimp ahead of time?
Yes, you can assemble crab stuffed shrimp in advance. Prepare the stuffing, butterfly the shrimp, and fill them as directed. Once assembled, place them on a greased tray, cover tightly with plastic wrap, and refrigerate for up to twenty-four hours. Chilling before baking helps the stuffing firm up, which improves the structure and prevents it from falling apart during baking. This make-ahead method is ideal for entertaining or holiday meals where timing is everything.
How do you keep crab stuffed shrimp from falling apart?
To keep crab stuffed shrimp from falling apart, use proper binders and pack the stuffing firmly. Ingredients like egg and mayonnaise hold the crab mixture together, while panko provides structure. Press the stuffing into a firm ball and mold it tightly into the butterflied shrimp. Folding the shrimp tail over the stuffing and gently cupping your hands around it ensures that everything stays in place. Chilling the assembled shrimp before baking also improves consistency and helps them hold shape better in the oven.
What is the best crab meat for stuffed shrimp?
The best crab meat for stuffed shrimp is jumbo lump crab meat. It has a delicate texture, sweet flavor, and large pieces that hold together well during mixing and baking. Always choose fresh or pasteurized crab from a trusted seafood source. Avoid imitation crab, which lacks flavor and breaks down easily. For a more budget-friendly version, a mix of lump and claw meat can be used, but make sure to drain it well to avoid excess moisture in the stuffing. Freshness is key for achieving the best flavor and structure.
Conclusion
Crab stuffed shrimp is one of those dishes that feels like a celebration every time you serve it. It’s rich but light, comforting but elegant, and always a hit with guests. Whether you’re prepping for a dinner party or a cozy night in, this recipe lets the flavor of the seafood shine without overwhelming effort.
From the bold spices to the creamy crab mixture and juicy jumbo shrimp, each bite brings you to a coastal table full of flavor and warmth. Pair it with a chilled white wine or a citrusy lemonade and you’ve got a meal that’s hard to forget.
And remember, don’t worry if it’s not perfect the first time. I’ve burned sauces and broken a few crab balls myself. What matters is that you’re cooking from the heart. That’s what I teach at Copper & Thyme, and that’s what I share with you here.
So grab your shrimp, make a little mess, and enjoy a meal that’s rustic, soulful, and made to be remembered.
