How to Make Crab Stuffed Shrimp

Crab stuffed shrimp are a great party or holiday appetizer for a lot of people. They’re also very simple to make and only take 15 minutes to put together. Plus – they look like something out of a fancy restaurant so they are sure to impress guests.

I know the presentation of these can be intimidating. But I promise you that Crab Stuffed Shrimp is a recipe for very simple appetizers that taste great!

We make a quick crab cake filling with claw meat and put it inside broiled, deveined, and butterfly shrimp. Put them together in a way that stands out, bake them for 10 minutes, and then cover them with melted garlic and herb butter. These will be the talk of the party; guaranteed!.

Crab stuffed shrimp is an impressive yet easy to make appetizer that is sure to wow your guests! The combination of sweet crab meat and tender shrimp makes for a delicious bite, and the presentation of a shrimp shell stuffed with a crab cake filling looks like something you’d get at a high-end restaurant But don’t let that intimidate you – this recipe comes together quickly and only requires a few simple ingredients

In this comprehensive guide, we’ll walk through step-by-step how to make crab stuffed shrimp, from preparing and seasoning the shrimp, making the crab cake filling, stuffing and baking the shrimp, to finishing it off with a garlic herb butter baste Let’s get started!

Ingredients Needed

The beauty of this recipe is that it doesn’t call for a long list of ingredients. Here’s what you’ll need:

Shrimp – Use jumbo or extra large shrimp, peel on. You want big shrimp to stuff. Devein the shrimp but leave the tail on for presentation.
Crab meat – Lump or claw crab meat works best. You want juicy pieces, not shredded crab.
Panko breadcrumbs – For a bit of filler and crunch in the stuffing.
Mayonnaise – Binds the crab stuffing together.
Old Bay seasoning – Essential for flavor in any crab dish!
Fresh parsley – Chopped, for herb flavor.
Lemon – Juice and zest, for brightness.
Garlic butter – For basting the cooked shrimp.

That’s all you need for ingredients! Now let’s go step-by-step through the process.

Step 1: Prep the Shrimp

First, peel the shrimp, leaving the tail on.
Run a knife along the back of the shrimp to devein it.
Then, use a sharp knife to slice through the shrimp widthwise, cutting almost but not all the way through.
Spread the shrimp open so it lays flat like a butterfly.
Season the butterflied shrimp with Old Bay, garlic powder, paprika, and pepper. Set aside.

Step 2: Make the Crab Filling

In a bowl, mix together the mayonnaise, panko crumbs, parmesan, seasonings, and lemon juice/zest.
Fold in the crab meat gently to avoid breaking it up too much.
The filling should be thick enough to mound on the shrimp. Add more mayo or panko if needed.

Step 3: Stuff the Shrimp

Preheat oven to 350°F.
Place a mound of crab filling onto each butterflied shrimp.
Press the shrimp closed so the stuffing is sealed inside.
Arrange stuffed shrimp seam side down on a baking sheet.

Step 4: Bake the Stuffed Shrimp

Bake for 10 minutes until shrimp turn opaque.
Switch oven to broil and cook 2 more minutes so the filling browns slightly.
While shrimp bakes, melt butter with garlic and dill.

Step 5: Finish with Herb Butter

As soon as shrimp comes out of the oven, brush with the garlic dill butter.
Serve shrimp warm with lemon wedges.

That’s it! With just a few easy steps you’ll have an appetizer that looks and tastes gourmet. Now let’s go over some tips and FAQs.

Tips for Making Perfect Crab Stuffed Shrimp

Use fresh, high quality lump crab meat. Canned will make the stuffing mushy.
Make sure shrimp are butterflied well so there’s ample room for filling.
Don’t overmix the crab filling. It will break up the nice chunks of crab.
Brush shrimp with butter as soon as it comes out of the oven for maximum flavor.
Play around with different herb butter flavors, like lemon pepper or rosemary.

Frequently Asked Questions

How do you keep the stuffing in the shrimp?

Butterflying the shrimp properly gives space to hold the filling. Pressing the shrimp closed after stuffing helps seal it inside. Baking seam side down prevents leakage.

Can I prepare them ahead of time?

Yes, stuff the shrimp up to 2 days in advance and keep refrigerated until ready to bake.

What can I serve with crab stuffed shrimp?

Lemon wedges, cocktail sauce, aioli, or remoulade sauce are all classic pairings. They also pair well with roasted asparagus or rice pilaf.

How long will they keep after baking?

Baked stuffed shrimp will keep for 2-3 days refrigerated. Reheat gently before serving. The texture won’t be quite as good reheated but still tasty.

Can I freeze them?

You can freeze baked crab stuffed shrimp for up to 3 months. Thaw overnight in fridge before reheating to serve.

Can I use canned crab?

It’s best to use fresh lump or claw crab meat. Canned will make the stuffing too wet. If you must use canned, drain it well and squeeze out excess moisture.

What if I can’t find jumbo shrimp?

Large or colossal shrimp will also work. Just adjust baking time down slightly for smaller shrimp.

Crab stuffed shrimp is sure to impress guests but comes together quickly and easily using pantry staples. With this step-by-step guide, you’ll be able to master this recipe for parties or enjoy as an easy weeknight meal. This versatile appetizer takes well to creative twists too. Consider using pepper jack cheese in the stuffing, or top with a slice of bacon before baking. No matter how you choose to make them, crab stuffed shrimp never disappoint!

how to make crab stuffed shrimp

Whether you’re serving these at a party or gathering or just want to make a night in at home more interesting, these baked stuffed shrimp will blow your mind! Trust me, butterflying your shrimp takes the most time, but it’s SO worth it!

To cook the shrimp, take a knife and cut it down the middle. Do not cut all the way through. Once you’re done, they will look like little “butterflies”. Don’t forget to keep the shell’s bottom on!
Mix the spices together and sprinkle them on the shrimp. Set them aside.
Whisk the mayo, panko breadcrumbs, spices, lemon juice, and lemon zest together in a bowl. Stir until it’s smooth.
Gently fold in your crabmeat to avoid excess breakage.
Preheat your oven to 350℉.
In the meantime, put some crab filling on top of the shrimp that have been butterfly-shaped.
Fill it up and put it in a big skillet. Fold the bottom shell over the filling and do it again until it’s done.
First bake for 10 minutes. Then broil for an extra 1 to 2 minutes, or until the tops are golden brown.
Spread melted butter, dill, and minced garlic over your shrimp to coat them.
Serve hot. These will literally fly off of the plate!