Do you want to impress your guests with one of the greatest seafood dishes of all time...without the intimidation factor? Our Crab-Stuffed Shrimp Recipe will do just that.
This recipe delivers an amazing combination of flavors with ease thanks to juicy, perfectly baked shrimp topped with easy crab stuffing and baked to a gorgeous golden brown. We love this recipe for dinner, as a next-level appetizer for entertaining, and, of course, as a holiday hors d'oeuvre!
With all of the traveling our family has done along the Gulf Coast, we have had the best-of-the-best Southern seafood dishes. Crab-stuffed shrimp can be found at just about every seafood restaurant on the coast, and it just so happens to be my go-to order. Well, that and Shrimp and Grits. Are you a seafood lover? Add our seafood recipes to your lineup!
Not long ago, I put my chef skills to work in order to replicate our favorite New Orleans rendition, and the results are absolutely delicious according to friends and family. I love pulling out a fancy appetizer like this alongside our Mini Pigs in a Blanket for our guests when they least expect it -- it's such a treat!
Table of Contents
Why This Recipe Works
Common pain points when it comes to Stuffed Shrimp recipes:
- Over-complicated ingredient lists,
- butterflying the shrimp,
- over-cooked shrimp,
- and under-cooked stuffing.
Luckily, with this recipe, those will not be issues for you today. We'll provide great tips, helpful photos, and pointers (like what type of shrimp and size to buy), so your first attempt at Crab-Stuffed Shrimp is a total WIN!
The crab stuffing for this recipe comes together fast, yet ensures that the delicate flavor of the crab and shrimp isn't buried but enhanced by the stuffing ingredients.
BONUS ALERT: Unlike other stuffed shrimp recipes, we don't call for ingredients that require pre-cooking before they go into the filling. We're minimizing the prep time by using ingredients that don't require sauteing, and we'll also be forgoing the common Ritz Cracker step. You're looking at a bonus 20 minutes here, people! P.S. If you end up with any leftover filling, save it and use it on our Crab Stuffed Salmon recipe!
Last, but certainly not least -- with our cook time and temp combo, the stuffing actually has time to cook through without the shrimp overcooking.
Stuffed Shrimp Ingredients
- Shrimp | 15/20 count, peeled and deveined, with tails on. The shrimp count indicates how many shrimps there are per pound. For this particular recipe, you will end up with about 25 stuffed shrimp, which will feed about 4 people for a dinner-sized portion or 8 for an appetizer-sized portion.
- Avocado, Canola, or Olive Oil | Any mildly flavored oil with a high-ish smoke point is fine.
- Lump Crab Meat | Good, quality jumbo lump crab meat makes a huge difference when it comes to stuffed shrimp. If you can afford it, it's definitely the way to go!
- Grated Parmesan Cheese | Adds a savory, nutty flavor to the stuffing.
- Plain Breadcrumbs | We opted for plain breadcrumbs for quick prep time and ease. However, if you'd prefer to use crushed Ritz crackers, feel free to sub those in.
- Mayonnaise | Serves as a creamy binder for the crab stuffing.
- Sliced Green Onions | Gives the dish great aromatics without having to chop and saute an onion.
- Egg | Another binder for the crab stuffing.
- Diced Pimientos | Bell pepper is a common ingredient in stuffed shrimp recipes. Using diced pimientos instead cuts back on chopping and the need to pre-cook ingredients.
- Parsley | Optional, but adds clean, peppery notes to the stuffing and great color.
- Old Bay Seasoning | Sweet, spicy, and savory, this unique spice blend is a quentisential ingredient when it comes to any crab-stuffed shrimp recipe!
- Lemon Juice and Zest | Adds brightness and acidity to the recipe.
If stuffed apps are your jam, we've got another amazing one for you: stuffed poblano peppers!
How to Make Crab-Stuffed Shrimp
Butterflying shrimp can seem overwhelmingly intimidating, but with a good, sharp paring knife and moderate kitchen skills, you can successfully get the job done!
How to Butterfly Shrimp
- Prep Butterfly Process | On a work surface, lay the peeled shrimp down on its backside, with the leg-side facing up. Use the tip of a sharp, small knife (such as a paring knife), and gently run it from the start of the tail toward the head end of the shrimp.
- Make Small Incisions | Use the tip of the paring knife to make very small incisions, repeating in the same direction until the shrimp appears to have flattened out. Do your best not to cut all the way through the shrimp. But, if you accidentally do, no need to toss it; you can still add stuffing on top and it's likely no one will ever know.
How to Stuff and Bake Shrimp
1. Season the Shrimp | Add the butterflied shrimp to a large bowl and drizzle with oil. Then, season with salt and pepper and very gently toss until the shrimp are evenly coated with the oil and seasoning.
2. Transfer | Move the shrimp to a large-rimmed baking sheet lined with aluminum foil or a large, greased baking dish.
3. Mix the Crab Stuffing | In a medium-sized mixing bowl, add crab meat, grated Parmesan, breadcrumbs, mayonnaise, green onions, diced pimiento peppers, chopped parsley, Old Bay Seasoning, slightly beaten egg, and lemon juice and zest. Mix together, stirring gently until all of the ingredients are evenly combined. You can also re-purpose any leftover crab filling to make yourself a Crab Cake Sandwich -- leftovers won't get any better than that!
4. Top Shrimp with Stuffing | Use a spoon to add tablespoon-sized mounds to the shrimp. Shape the stuffing with your fingers, bring up the tail, and wedge it gently into the top of the stuffing.
5. Bake | Bake the shrimp at 400°F for about 16 to 20 minutes. Check your shrimp at the 16-minute mark, to ensure they do not overbake!
Once the stuffed shrimp are completely opaque and pink in color, and the crab stuffing has browned slightly on the top, remove them from the oven and allow them to cool slightly, about 10 minutes. Then, serve and enjoy!
Storage and Make-Ahead Tips
Serve | Allow to cool slightly and serve right away. Seafood has a short 2-hour window to serve and must be kept at room temperature. You can also keep in a chaffing dish to keep warm.
Store | Keep in an airtight container in the refrigerator for up to 2 days.
Freeze | Baked crab-stuffed shrimp can be frozen and reheated.
Make-Ahead | You can prep shrimp, make filling, and assemble 1 day in advance, but they need to be baked the next day. You may need to add 2-3 minutes to the cook time if the shrimp are going into the oven straight from the fridge.
More MUST-MAKE Seafood Recipes
Crab-Stuffed Shrimp
Ingredients
- 1-½ pounds 15/20 count shrimp, peeled and deveined, tails on
- 2 tablespoons avocado or canola oil
- ½ teaspoon salt
- ¼ teaspoon pepper
- 8 ounces lump crab meat
- ⅓ cup grated Parmesan, separated
- ⅓ cup plain breadcrumbs
- ⅓ cup mayonnaise
- ⅓ cup green onions, sliced
- 1 large egg, slightly beaten
- 2 tablespoons diced pimientos, drained
- 2 tablespoons parsley, chopped
- 1 teaspoon Old Bay Seasoning
- Zest and juice of a lemon
Instructions
- Preheat the oven to 400°F and have ready a rimmed baking sheet lined with either parchment paper or aluminum foil.
- Pat the shrimp dry with a paper towel. Then, working with one shrimp at a time, lay it back-side down (a.k.a. leg-side up). Use a paring knife to make a small incision down the shrimp, from the start of the tail, cutting toward the head of the shrimp. Continue doing this until the shrimp is butterflied and can lay flat. Do your best not to cut all the way through the body of the shrimp.
- Transfer the shrimp to a large bowl, drizzle with oil, sprinkle evenly with the salt and pepper, and very gently toss to coat. Transfer to the baking sheet and set aside.
- In a medium-sized mixing bowl, combine the crab, Parmesan cheese, plain breadcrumbs, mayonnaise, green onions, beaten egg, pimiento peppers, chopped parsley, Old Bay Seasoning, lemon zest, and lemon juice. Gently fold the mixture together until well combined.
- Add tablespoon-sized spoonfuls of the crab mixture on top of each shrimp, and bring up the tail, tucking it gently into the stuffing.
- Bake for about 16-20 minutes, or until the shrimp are completely opaque and pink in color. Allow to cool slightly, serve and enjoy!
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