There’s something truly special about a dish that brings together the sweetness of fresh crab and the succulence of juicy shrimp. I discovered this Crab Stuffed Shrimp recipe one evening while experimenting in my kitchen, and it transformed our dinner into an elegant affair. Just imagine the delightful aroma of seasoned seafood wafting through the air as you prep these beauties, perfect for impressing guests or simply indulging yourself.
With easy-to-follow steps, this recipe allows you to create a stunning appetizer or main course that shines at any gathering. Each succulent bite delivers a burst of flavor, complemented by a crispy panko topping that adds the perfect crunch. Plus, the best part? You can prepare these shrimp ahead of time, making entertaining a breeze. Join me in creating a dish that not only satisfies your seafood cravings but also brings a touch of elegance to your dining table!
Why is Crab Stuffed Shrimp a Must-Try?
Deliciously Unique: This dish marries the sweetness of crab with the tenderness of shrimp, creating an unforgettable seafood experience.
Easy to Make: With straightforward instructions, even novice cooks can impress guests with minimal effort.
Make-Ahead Convenience: Prepare these ahead of time and simply bake when you’re ready to serve, taking the stress out of entertaining.
Crowd-Pleasing Flavor: The blend of Old Bay and smoked paprika ensures every bite bursts with savory goodness, suitable for any occasion.
Versatile Serving Options: Serve them as appetizers or a main course, paired with a refreshing salad for a complete meal.
Get started on your culinary adventure and explore more recipes for seafood lovers!
Crab Stuffed Shrimp Ingredients
• Dive into this delightful combination of flavors with these key ingredients for your Crab Stuffed Shrimp!
For the Shrimp
- Raw Jumbo Shrimp (U10) – The main protein; fresh shrimp guarantees better flavor and texture. Substitution: Smaller shrimp can be used, but be sure to adjust cooking time.
- Avocado Oil (1/2 tbsp) – Ideal for tossing the shrimp to enhance flavor; substitute with olive oil if needed.
For the Crab Filling
- Jumbo Lump Crab Meat (1 lb) – The star ingredient; fresh crab meat is recommended for the best taste.
- Old Bay Seasoning (1 tsp + 1.5 tsp) – Essential for a seafood dish, adding a classic savory flavor.
- Dijon Mustard (2 tsp) – Acts as a binder while imparting a tangy flavor.
- Mayonnaise (1/4 cup) – Ensures a creamy consistency for the crab filling.
- Egg (1 large) – Acts as a binder to hold the filling together.
- Lemon Juice (1/2 of a small lemon) – Adds bright tanginess to balance the flavors.
- Baking Powder (1/2 tsp) – Helps to keep the crab filling light and fluffy.
- Black Pepper (1/4 tsp) – Adds warmth and spice to the mix.
- Fresh Parsley (2 tbsp, chopped) – Provides a touch of freshness and beautiful color.
For the Seasoning
- Smoked Paprika (1/2 tsp + 1 tsp) – Enhances the dish with a smoky depth that complements the seafood.
For the Crunchy Topping
- Panko Breadcrumbs (1/2 cup) – Provides a light, crispy coating; for lightness, use panko over traditional breadcrumbs.
For Brushing
- Unsalted Butter (1.5 tbsp, melted) – Brushed on shrimp to enhance browning and flavor.
Now that you have gathered your ingredients, it’s time to bring those Crab Stuffed Shrimp to life!
How to Make Crab Stuffed Shrimp
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Butterfly Shrimp: Carefully remove the shells of the raw jumbo shrimp, keeping the tail intact. Slice along the spine to create a deep cut, but don’t cut all the way through.
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Season Shrimp: In a bowl, toss the butterflied shrimp with avocado oil, Old Bay seasoning, smoked paprika, and black pepper until well-coated and fragrant.
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Prepare Crab Filling: In another bowl, mix together the remaining Old Bay, smoked paprika, parsley, baking powder, Dijon mustard, Worcestershire sauce, mayonnaise, egg, lemon juice, and panko breadcrumbs. Gently fold in the jumbo lump crab meat, taking care to preserve its delicate texture.
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Assemble Shrimp: Arrange the butterflied shrimp on a greased baking sheet. Generously spoon the crab filling into each shrimp, then wrap the tails around to secure the filling, creating a beautiful presentation.
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Bake: Brush the assembled shrimp with melted butter and bake at 375°F for 18-20 minutes until the shrimp are cooked through and the filling has a lovely golden color.
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Serve: Once baked, garnish with freshly chopped parsley and lemon wedges. Pair with remoulade or cocktail sauce for dipping, if desired.
Optional: Add freshly squeezed lemon juice over the top for a zesty finish.
Exact quantities are listed in the recipe card below.
Storage Tips for Crab Stuffed Shrimp
Fridge: Store any leftovers in an airtight container for up to 3 days to maintain their freshness and flavor.
Freezer: For long-term storage, freeze the stuffed shrimp before baking. They can be kept for up to 1-2 months; just be sure to wrap them tightly to prevent freezer burn.
Reheating: When ready to enjoy, thaw the frozen crab stuffed shrimp in the fridge overnight. Reheat in a preheated oven at 350°F for about 10-15 minutes until hot and crispy.
Make-Ahead: You can also prepare these crab stuffed shrimp in advance, storing them in the fridge for up to a day before cooking to make entertaining even easier.
Crab Stuffed Shrimp Variations
Unlock the full potential of your Crab Stuffed Shrimp by trying these delightful twists and swaps!
- Lobster Twist: Substitute the crab meat with lobster for a rich and indulgent flavor.
- Veggie Crunch: Add finely diced bell peppers or celery to the crab filling for a refreshing crunch.
- Spicy Kick: Incorporate spicy mustard or a dash of hot sauce to turn up the heat on your dish.
- Herb Infusion: Experiment with fresh herbs like dill or chives to complement the seafood flavor.
- Cheesy Delight: Mix in some shredded cheese, like parmesan or cheddar, for an extra creamy layer in the filling.
- Zesty Citrus: Replace lemon juice with lime for a bright, tangy twist that adds a new flavor dimension.
- Panko Sub: Swap panko for crushed Ritz crackers for a buttery and slightly sweet topping that’s just as crispy.
- Gluten-Free: Use gluten-free breadcrumbs to accommodate dietary preferences while still keeping it delicious.
With these enticing variations, your Crab Stuffed Shrimp will never get boring! Let your creativity shine in the kitchen.
Make Ahead Options
These Crab Stuffed Shrimp are perfect for meal prep, making entertaining stress-free! You can prepare the crab filling and stuff the shrimp up to 24 hours in advance. Simply follow the first four steps of the recipe, then cover the assembled shrimp tightly with plastic wrap and refrigerate until you’re ready to bake. This allows the flavors to meld while maintaining quality. When you’re ready to serve, remove the shrimp from the refrigerator, brush with melted butter, and bake them for 18-20 minutes at 375°F. Trust me, they’ll be just as delightful as fresh and will save you valuable time on busy weeknights!
What to Serve with Crab Stuffed Shrimp?
Elevate your seafood dining experience with delightful pairings that enhance the flavors of your crab stuffed shrimp.
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Crispy Garlic Bread: The warmth and buttery richness of garlic bread perfectly complements the lightness of the shrimp while enhancing each bite with aromatic delight. It’s a classic pairing that everyone loves!
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Fresh Garden Salad: A mix of greens with tangy vinaigrette brightens each mouthful and refreshes the palate. Choose seasonal veggies for added color and texture that beautifully contrast the succulent stuffing.
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Zesty Couscous: Fluffy couscous tossed with lemon zest and herbs adds a light, fluffy texture that pairs wonderfully with the rich crab filling. This side dish is not only easy to prepare but also brings Mediterranean flair to the table.
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Roasted Asparagus: The natural smokiness and slight bitterness of roasted asparagus balance the dish, creating a wholesome flavor profile that celebrates both seafood and veggies harmoniously.
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Creamy Risotto: A luscious, creamy risotto adds elegance, its rich texture a beautiful match for the tender shrimp. Stir in some lemon or herbs to tie the flavors together perfectly!
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White Wine: A crisp Chardonnay or Sauvignon Blanc enhances the seafood flavors beautifully, creating a luxurious experience that will elevate your meal. Pairing with wine invites a touch of celebration to your gathering.
By combining these options, you’ll create a well-rounded meal that not only satisfies but also delights in every way!
Expert Tips for Crab Stuffed Shrimp
- Fresh is Best: Always opt for fresh lump crab meat to elevate the flavor; imitation crab falls short in taste and texture.
- Correct Butterflying: When butterflying shrimp, don’t cut all the way through—leave a little meat intact for better structure during baking.
- Season Generously: Don’t skimp on Old Bay and seasoning; they are key to infusing your crab stuffed shrimp with rich, savory flavors.
- Make-Ahead Magic: Prepare and assemble the shrimp earlier in the day; just pop them in the oven when it’s time to serve for easy entertaining.
- Storage Savvy: Leftovers can be frozen in an airtight container; simply reheat gently to maintain their delightful texture.
Crab Stuffed Shrimp Recipe FAQs
What type of shrimp is best for this recipe?
Absolutely! For the best flavor and texture, I recommend using raw jumbo shrimp (U10). They’re meaty and hold up well when butterflied. If you can’t find jumbo shrimp, you can use smaller shrimp, just be sure to adjust the cooking time accordingly, cooking them for a shorter duration.
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How should I store leftover Crab Stuffed Shrimp?
Very simple! Leftovers should be kept in an airtight container in the fridge for up to 3 days. If you want to keep them longer, you can freeze them. Just wrap the stuffed shrimp tightly in plastic wrap and then place them in a freezer bag for up to 1-2 months.
Can I prepare the stuffed shrimp in advance?
The more the merrier! You can easily prepare the Crab Stuffed Shrimp a day ahead of time. Assemble them, then cover and refrigerate until ready to bake. Just remember to add a few extra minutes to the baking time if they go into the oven cold!
How do I properly freeze Crab Stuffed Shrimp?
Of course! Begin by preparing the shrimp according to the recipe but don’t bake them. Instead, individually wrap each stuffed shrimp in plastic wrap to prevent them from sticking together. Place the wrapped shrimp in a freezer-safe container or bag, sealing tightly. They can be frozen for up to 1-2 months. When you’re ready to enjoy, simply thaw in the refrigerator overnight and bake as directed.
Is this recipe suitable for people with seafood allergies?
Unfortunately, this recipe contains seafood and is not suitable for those with seafood allergies. As an alternative, you might enjoy similar stuffed recipes using shredded chicken or a vegetarian filling if you’re looking for a non-seafood option—though it will alter the delightful flavor profile of the crab stuffed shrimp.
What if my crab filling is too dry or too moist?
No worries! If your filling is too dry, you can gently fold in a bit more mayonnaise or a splash of lemon juice to achieve the desired moisture. If it’s too moist, try adding a bit more panko breadcrumbs to help absorb excess liquid. Always remember to mix gently to preserve the crab’s texture throughout the process!
Crab Stuffed Shrimp: Your New Favorite Elegant Seafood Dish
Ingredients
Equipment
Method
- Butterfly Shrimp: Carefully remove the shells, keeping the tail intact. Slice along the spine to create a deep cut, but don’t cut all the way through.
- Season Shrimp: Toss butterflied shrimp with avocado oil, Old Bay seasoning, smoked paprika, and black pepper until well-coated.
- Prepare Crab Filling: In another bowl, mix remaining Old Bay, smoked paprika, parsley, baking powder, Dijon mustard, mayonnaise, egg, lemon juice, and panko breadcrumbs. Gently fold in jumbo lump crab meat.
- Assemble Shrimp: Arrange butterflied shrimp on a greased baking sheet. Spoon crab filling into each shrimp and wrap tails around to secure.
- Bake: Brush shrimp with melted butter and bake at 375°F for 18-20 minutes until cooked through and golden.
- Serve: Garnish with parsley and lemon wedges. Pair with remoulade or cocktail sauce if desired.