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–+ servings
Crab stuffed shrimp served with lemon wedges and cocktail sauce on a round plate
Callie Brooks

Crab Stuffed Shrimp Recipe

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.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 10 shrimp
Course: Appetizer
Cuisine: American
Calories: 165
Ingredients Method Nutrition Notes

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

Method
 

  1. 1. Remove shells from shrimp, leaving tails on. Butterfly each shrimp down the spine about 1/2 inch deep.
  2. 2. Toss shrimp with avocado oil, Old Bay, smoked paprika, and pepper.
  3. 3. In a bowl, mix stuffing ingredients except crab. Once combined, gently fold in crab meat. Chill.
  4. 4. Preheat oven to 375°F and lightly oil a sheet pan.
  5. 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. 6. Brush melted butter over shrimp.
  7. 7. Bake for 18–20 minutes until shrimp are cooked through and tops are golden.
  8. 8. Garnish with parsley and serve with lemon wedges or sauces.

Nutrition

Serving: 1stuffed shrimpCalories: 165kcalCarbohydrates: 7gProtein: 13gFat: 10gSaturated Fat: 2.5gPolyunsaturated Fat: 6gCholesterol: 80mgSodium: 380mgFiber: 0.5gSugar: 0.5g

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.

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