Crab-Stuffed Shrimp Recipe

Crab-Stuffed Shrimp on oval white platter garnished with parsley and lemon wedges.

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Crab Stuffed Shrimp delivers restaurant-level elegance without the fuss! This secretly simple classic dish brings together two seafood favorites in a bite-sized package that's perfect as an appetizer, for date night, a dinner party, or when you just want to elevate a weeknight to something out of the ordinary. Yes, it's that easy!

Prep Time35

Cook Time25

Total Time1

Course: Fish and Seafood

Cuisine: American

Diet: Diabetic

Servings:

Author: Carol | From A Chef's Kitchen

Equipment

Ingredients

Cooking spray
2 tablespoons unsalted butter and more for baking dish (or use oil or cooking spray)
1 medium shallot finely chopped
3 tablespoons finely chopped red bell pepper
2 tablespoons chopped fresh parsley divided
1/2 teaspoon Worcestershire sauce
1 heaping tablespoon mayonnaise
1/4 teaspoon dry mustard
1/2 teaspoon Old Bay seasoning plus more for seasoning the shrimp
Cayenne pepper to taste and tolerance
4 Saltine crackers finely crushed
3/4 cup lump crabmeat
Salt and freshly ground black pepper to taste
12 ounces colossal shrimp (8 to 12 count), peeled, deveined, rinsed and patted dry
Lemon wedges for serving and to squeeze over filling

Instructions

Preheat oven to 375 degrees. Spray a baking dish large enough to hold the shrimp without being crowded such as a 10-inch round baking dish.
Heat 2 tablespoons butter in a small skillet or saute pan over medium heat. When the butter has melted, add the shallot and red bell pepper. Cook for 4-5 minutes or until very soft, being careful not to brown the vegetables. Transfer the vegetables along with all the butter to a bowl.
Add 1 1/2 tablespoons parsley, Worcestershire sauce, mayonnaise, dry mustard, 1/2 teaspoon Old Bay seasoning, cayenne pepper, crushed crackers, and crab. Stir well and season with salt and black pepper to taste. Give the filling a squeeze of lemon with one of the wedges. Set filling aside or refrigerate until ready to stuff the shrimp.
Butterfly the shrimp: Along the slit where you pulled the vein from (the back), cut a little deeper to butterfly the shrimp, being careful not to cut all the way through. (If you accidentally do in a small spot, the filling will cover it.) Gently press the shrimp down to flatten them and pat dry.
Season the shrimp with a light sprinkling of salt, black pepper, and Old Bay. Flip the shrimp so the butterflied side is down so the tail will curl back over the filling.
Shape the filling into even-sized balls. Place even amounts of the filling on each shrimp and press the tail into the filling. Place the stuffed shrimp into the prepared baking dish.
Bake uncovered for 15-16 minutes.
Garnish with remaining chopped fresh parsley and serve with lemon wedges.

Notes

SUBSTITUTIONS:

To make dairy-free, use a plant-based butter alternative.
You can substitute about a half-cup of yellow onion for the shallot.
Can use panko (regular or gluten-free Japanese breadcrumbs) instead of crushed Saltine crackers.
Cajun seasoning can be used in place of Old Bay.

TIP:

Be sure to pat the shrimp dry so they roast rather than steam.

MAKE-AHEAD:

Can be prepped up to baking 24 hours in advance. Cover and refrigerate.
When ready to serve, let it sit out while the oven preheats, then bake as directed.

Nutrition