These crab stuffed shrimp are the kind of appetizer that makes people stop mid-bite and ask, “Did you really make these yourself?” They look like something straight out of a high-end seafood restaurant, but the truth is, they’re surprisingly simple.
I started making these a few years ago for our Christmas Eve dinner, and they’ve since turned into a go-to for holidays, birthdays, and even game nights. The combination of sweet, juicy shrimp and savory crab filling, all topped with buttery garlic-herb sauce, is pure magic. And the best part? From start to finish, you can have these on the table in about 15 minutes.
Why You’ll Love This Recipe
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Restaurant-style without the price tag – Big, beautiful shrimp and a rich crab filling make this feel indulgent without costing $16 a serving.
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Quick and easy – Just a little prep, a short bake, and a quick broil to get that gorgeous golden crust.
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Crowd-pleaser – Perfect for holidays, parties, or even a date night in. They’ll disappear fast.
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One-pan magic – Bake them in a cast iron skillet or any oven-safe pan for easy cleanup.
Tips From My Kitchen
Over the years, I’ve found a few tricks that make these shrimp turn out perfect every time:
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Butterfly carefully – Slice deep enough to open the shrimp but not all the way through. It gives you the perfect “pocket” for the crab filling.
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Use good-quality crab meat – Claw meat is affordable and flavorful, but if you want to splurge, lump crab takes it up a notch.
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Don’t skip the broil – That last minute under the broiler creates a beautiful golden crust on the stuffing.
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Fresh herbs are worth it – A sprinkle of fresh parsley in the filling and fresh dill in the butter makes the flavors pop.
Make-Ahead and Storage Tips
These shrimp are best served fresh, but here’s how to make them work for your schedule:
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Prep ahead – Butterfly and season the shrimp, and mix the crab filling up to a day in advance. Store each separately in the fridge, then assemble just before baking.
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Reheat gently – Leftovers (if you’re lucky enough to have any) can be warmed in the oven at 300°F for 5–7 minutes.
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Freezing – I don’t recommend freezing once baked, but you can freeze assembled, unbaked shrimp and bake them straight from frozen, adding a few extra minutes to the cook time.
Serving Suggestions
These stuffed shrimp are versatile enough to be the star of the table or part of a bigger spread. Here are a few ways I love to serve them:
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As a holiday appetizer with a bubbly drink.
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With a side salad and crusty bread for a light dinner.
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Alongside a steak or roasted chicken for a surf-and-turf vibe.
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On a seafood platter with cocktail sauce, lemon wedges, and chilled oysters.
Frequently Asked Questions
Can I make these ahead of time?
Yes! Prep and assemble the shrimp up to 24 hours in advance, cover, and refrigerate. Bake just before serving.
Do I need to cook the filling before baking?
Nope! The crab filling bakes along with the shrimp, keeping it juicy and flavorful.
How do I know when they’re done?
The shrimp will turn opaque and pink, and the crab filling will be lightly golden. Ten minutes of baking and a quick broil is all it takes.
Can I use smaller shrimp?
Technically yes, but jumbo or XL shrimp really make this dish shine and give you room for the filling.
Crab Meat Stuffed Shrimp
Bring restaurant-quality appetizers to your table with these crab stuffed shrimp.
Ingredients
For the Shrimp
- 2 lbs large shrimp, deveined with tails on
- 2 tsp extra-virgin olive oil
- 1 tbsp Old Bay seasoning
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ½ tsp black pepper
- ½ tsp dried oregano
For the Crab Filling
- ¾ cup mayonnaise
- ½ cup panko breadcrumbs
- 2 tsp grated Parmesan cheese
- 1 tbsp garlic powder
- 1 tsp Dijon mustard
- 1 tsp onion powder
- 1 tsp Old Bay seasoning
- Juice and zest of ½ lemon
- 1 tbsp fresh parsley, chopped (plus extra for garnish)
- 8 oz lump or claw crab meat
For the Garlic Butter
- 2 tbsp salted butter, melted
- 1 tsp minced garlic
- ½ tsp dried dill
Instructions
- Peel the shrimp, leaving the tail shells on for easy handling and a nice presentation. Butterfly each shrimp by slicing along the back without cutting all the way through, so they can lay flat. In a bowl, toss the shrimp with olive oil, Old Bay, garlic powder, smoked paprika, black pepper, and oregano. Set aside to marinate.
- In a separate bowl, mix the mayonnaise, panko, Parmesan, garlic powder, Dijon mustard, onion powder, Old Bay, lemon juice, lemon zest, and parsley until smooth. Gently fold in the crab meat, keeping the chunks as intact as possible for a nice texture.
- Preheat your oven to 350°F. Place each butterflied shrimp on a baking dish or oven-safe skillet and top with a generous spoonful of crab filling. Press the tail shell slightly into the filling to help secure it. Arrange the stuffed shrimp in a circular pattern to fit the pan.
- Bake for 10 minutes, then switch to the broiler for an additional 2 minutes to lightly brown the tops of the filling.
- Stir together the melted butter, minced garlic, and dill. Brush the hot shrimp with the garlic butter right after they come out of the oven. Sprinkle with extra fresh parsley and serve immediately.
Notes
- Save time by prepping the shrimp and filling up to 1 day in advance. Store the seasoned shrimp and the crab mixture separately in airtight containers in the fridge. When ready to bake, assemble, bake, and broil as directed for a stress-free appetizer.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 521Total Fat 30gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 21gCholesterol 378mgSodium 2322mgCarbohydrates 18gFiber 1gSugar 6gProtein 44g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
These crab stuffed shrimp are proof that an impressive dish doesn’t have to be complicated. Whether you’re making them for a holiday party, a romantic dinner, or just to treat yourself, they’re a showstopper that’s as easy as it is delicious.
Once you make them, don’t be surprised if they become your signature party dish — the one everyone asks you to bring again and again.
