If you’re looking for a crowd-pleasing appetizer that tastes like it came straight from a fine seafood restaurant, these Crab Stuffed Shrimp are your answer. Plump jumbo shrimp, generously filled with a rich, savory crab stuffing, make for the kind of dish that earns you serious praise—whether it’s a holiday party, a dinner date, or just a seafood splurge at home.
Why You’ll Love This Recipe
- Uses two seafood favorites: shrimp and crab
- Fancy presentation with easy prep
- Great for appetizers or a seafood main course
- Creamy, cheesy, buttery stuffing with a spicy kick
Ingredients You’ll Need
For the Crab Stuffing
- 8 oz lump crabmeat (or imitation crab, if needed)
- 1 egg, lightly beaten
- 2 tbsp mayonnaise
- 2 tbsp butter
- ¼ cup red bell pepper, finely diced
- ¼ cup celery, finely diced
- 2 tbsp green onion, chopped
- 2 tbsp onion, finely diced
- 1 garlic clove, minced
- 1 tbsp fresh parsley, chopped
- 4 oz cream cheese, softened
- ¼ cup grated Parmesan cheese
- ½ cup crushed buttery crackers (like Ritz)
- Creole seasoning, to taste (or Old Bay)
- Salt and black pepper, to taste
For the Shrimp
- 16 jumbo shrimp, peeled and deveined, tails on
- More Creole seasoning, for sprinkling
- Cooking spray
- Lemon wedges, for serving
How to Make Crab Stuffed Shrimp
Prepare the Filling
Sauté onions, garlic, celery, bell pepper, and green onions in butter for 3–5 minutes until softened. Let cool.
In a large bowl, combine crabmeat with seasonings, mayo, egg, cream cheese, Parmesan, crushed crackers, sautéed veggies, and parsley. Gently fold everything together—don’t overmix.
Prepare the Shrimp
Butterfly each shrimp by slicing along the underside (not all the way through), then gently open the flesh so the shrimp can sit upright with the tail curving upward.
Season lightly with Creole seasoning or salt and pepper.
Stuff and Bake
Preheat oven to 375°F (190°C). Line a baking dish with foil or parchment and lightly grease.
Spoon 1–2 tablespoons of crab stuffing into each butterflied shrimp and arrange in the dish, stuffed side up. Spray lightly with cooking spray.
Bake for 18–20 minutes, or until the tops are golden and the shrimp are cooked through.
Tips for Success
- Don’t overcook the shrimp—check for pink flesh and a firm bite.
- Use parchment or foil for easy cleanup.
- You can make the crab mixture up to a day ahead. Keep it chilled until ready to use.
Make-Ahead & Storage
- Make-ahead: You can prep the stuffing and clean the shrimp a day in advance.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently in the oven.
- Freezing is not recommended due to the creamy texture of the filling.
Serving Suggestions
Serve crab stuffed shrimp as:
- An elegant appetizer on a platter with lemon wedges
- A main course with sides like garlic mashed potatoes, buttered rice, or roasted asparagus
- Party bites with small dipping bowls of tartar sauce, cocktail sauce, or remoulade
Final Thoughts
Whether you’re cooking for guests or just treating yourself, Crab Stuffed Shrimp brings big flavor with surprisingly little effort. It’s the kind of dish that makes any night feel like a special occasion—and it’s sure to have people asking for the recipe.
Crab Stuffed Shrimp
When you bring together sweet, tender shrimp and rich, flavorful crab stuffing, the result is pure seafood magic.
Ingredients
- 8 ounces (225g) crab meat
- 1 large egg
- 2-3 tablespoons (28-43g) butter
- 2 cloves garlic, minced
- 1 green onion, diced
- ¼ cup (55g) celery, diced
- ¼ cup (40g) diced onion
- ¼ cup (45g) red pepper, diced
- 2 tablespoons (7-8g) fresh parsley, finely chopped
- ¼ cup (60g) mayonnaise
- ½ cup (100-120g) buttery crackers, crushed
- ½-1 teaspoon (2-5g) Creole seasoning (or salt and pepper)
- 3 tablespoons (15-20g) freshly grated parmesan cheese
- 2 ounces (57g) cream cheese
- 2 pounds (900g) large shrimp, cleaned and peeled
- Salt and pepper to taste
- 1 lemon, cut into wedges for garnish
Instructions
- Preheat the oven to 375°F (190°C). Line a baking dish with foil or parchment paper and spray it with nonstick cooking spray.
- Add the crab meat to a large bowl and season it with Creole seasoning, or just a bit of salt and pepper if you prefer.
- In a separate bowl, lightly beat the egg and mix in the mayonnaise. Cover and place it in the fridge to chill while you prep the vegetables.
- Melt the butter in a skillet over medium heat. Sauté the onion, garlic, green onion, celery, red pepper, parsley, and a little more Creole seasoning for about 3–5 minutes, then transfer to a bowl to cool.
- While the veggies cool, crush the crackers into fine crumbs.
- Once the sautéed mixture has cooled, gently fold it together with the cream cheese, cracker crumbs, parmesan, the chilled egg-mayo mix, and seasoned crab meat. Stir just until combined.
- Taste the filling and adjust the salt and pepper to your liking.
- On a cutting board, slice each shrimp on the underside about ¾ of the way through, stopping at the tail so the shrimp can sit tail-up.
- Lightly season the shrimp with more Creole seasoning and salt if desired.
- Use a spoon to fill each shrimp with 1–2 tablespoons of the crab mixture. Place them, stuffed side up, in the prepared baking dish and lightly mist the tops with cooking spray.
- Bake for about 20 minutes, or until the shrimp are pink and the stuffing is golden and set.
- Serve immediately with lemon wedges on the side.
Notes
- Keep an eye on the shrimp while baking to avoid overcooking. The stuffing should be set, but the shrimp should still be tender.
- Lining your baking pan with foil or parchment makes for quick clean-up.
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 79Total Fat 5gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 2gCholesterol 40mgSodium 138mgCarbohydrates 2gFiber 0gSugar 0gProtein 8g
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.
