stuffed shrimp with crabmeat recipe

Written BySheba G Updated On
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The Best stuffed shrimp with crabmeat recipe

Stuffed shrimp with crabmeat is one of those dishes I make when I want dinner to feel a little special without spending my whole evening in the kitchen. The shrimp are butterflied and layered with a simple crab filling, then baked until the shrimp turn pink and the top of the stuffing gets a light golden edge.

I keep the filling basic on purpose, using crabmeat, breadcrumbs, a little mayo, an egg, and seasoning, because the shrimp already carry so much flavor. It takes about 25 minutes from start to finish, and most of that is hands off time in the oven.

My family asks for this one on repeat. My kids pick the shrimp up with their fingers and eat the crab stuffing first, and my husband likes his with a squeeze of lemon and a side of rice.

I serve it for birthdays and holiday dinners because it looks like something from a restaurant, but I also make it on a regular Tuesday when I want something quick that everyone will actually eat. It works as an appetizer on a platter for a party or as the main dish with a vegetable and a starch on the side.

There is a decent health reason to keep this in rotation too. Shrimp and crab are both lean sources of protein with very little fat, and baking instead of frying keeps the whole thing light.

Crab brings in minerals like zinc and selenium, and shrimp adds vitamin B12. The portion is naturally controlled because each shrimp holds one scoop of filling, so you get real substance on your plate without feeling weighed down afterward.

Stuffed Shrimp with Crabmeat

4.9 from 666 votes

Jumbo shrimp are butterflied, laid on a baking sheet, and mounded with a rich crab imperial-style filling of lump crabmeat, mayonnaise, and buttery breadcrumbs. They bake until the shrimp turn opaque and the topping sets, then finish under the broiler for a golden crust.

Prep Time20 mins
Cook Time20 mins
Resting Time0 mins
Total Time40 mins
Servings: 4Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Shrimp

1 1/2 pounds jumbo shrimp (16 to 20 count), peeled and deveined, tails left on
1 tablespoon olive oil
1/4 teaspoon kosher salt
2 tablespoons unsalted butter, melted
1/2 teaspoon paprika

For the Crab Stuffing

8 ounces lump crabmeat, drained and picked over
1 large egg, beaten
3 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1 tablespoon fresh lemon juice
1 teaspoon seafood seasoning blend
1/4 teaspoon freshly ground black pepper
1/3 cup panko breadcrumbs
2 tablespoons chopped fresh parsley
2 tablespoons unsalted butter, melted

For Serving

1 lemon, cut into wedges
2 tablespoons chopped fresh parsley

👨‍🍳Directions

1Heat the oven to 375°F and line a rimmed baking sheet with parchment paper.
2Peel the shrimp, leaving the tail shells attached.
3Run a small knife along the outer curve of each shrimp and split it open without cutting all the way through, then remove the dark vein.
4Pat the shrimp dry and arrange them cut side up on the prepared pan, tails pointing up.
5Drizzle the shrimp with the olive oil and sprinkle with the salt, then press each one gently so it lies flat and stays open.
6Pick through the crabmeat for any bits of shell and squeeze out excess liquid.
7Set it aside in a bowl and keep it cold.
8In a separate mixing bowl, whisk the egg, mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, seafood seasoning, and black pepper until smooth.
9Fold in the crabmeat, panko, parsley, and melted butter with a spatula just until combined, keeping the lumps intact.
10Spoon about 2 tablespoons of the crab mixture onto each shrimp and press it lightly so it adheres.
11Mound the filling slightly in the center rather than spreading it flat.
12Brush the stuffed shrimp with the 2 tablespoons of melted butter and dust each one with paprika.
13Bake for 18 to 22 minutes, until the shrimp are opaque and firm and the filling is set and lightly browned at the edges.
14An instant-read thermometer inserted into the thickest part of a shrimp should read 145°F.
15Switch the oven to broil and cook for 1 to 2 minutes more, until the tops turn golden.
16Watch closely, since the breadcrumbs can scorch quickly.
17Squeeze a lemon wedge over the pan, scatter with parsley, and serve hot with the remaining lemon wedges on the side.

🔧Equipment

Rimmed baking sheet
Parchment paper
Chef’s knife
Cutting board
Mixing bowl
Small bowl
Pastry brush
Instant-read thermometer

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 22g💛Saturated Fat: 8g❤️Cholesterol: 255mg🧂Sodium: 780mg🌾Total Carbs: 9g🥦Dietary Fiber: 1g🍬Sugars: 1g🥩Protein: 34g

📝Notes

Tips: Buy refrigerated lump crabmeat rather than shelf-stable claw meat if you can, since the larger pieces hold up better when folded into the filling. Keep the crab mixture cold until the moment it goes on the shrimp, and handle it as little as possible so the lumps stay whole. If the filling looks loose, add another tablespoon of panko; if it looks dry, add a teaspoon more mayonnaise. For a crisper top, run the pan under the broiler on the upper-middle rack rather than directly beneath the element. Assemble the shrimp up to four hours ahead, cover, and refrigerate, then add a few minutes to the bake time. Leftovers keep in the refrigerator for up to two days and reheat best in a 350°F oven for about 8 minutes. The nutrition figures above are estimates calculated from the ingredient list and will vary with the size of the shrimp and the brand of crabmeat.

Watch Video Of How Stuffed Shrimp with Crabmeat Works

Stuffed shrimp with crabmeat is the one dish I keep coming back to when I need something that looks impressive but does not keep me in the kitchen all day, and it works just as well for a holiday dinner as it does for a casual Sunday with the family.

Everyone at the table can grab a few, the filling comes together fast, and it always gets eaten down to the last bite.

❓ Frequently Asked Questions About Stuffed Shrimp with Crabmeat

1. What size shrimp work best for stuffing?

Large or jumbo shrimp are the easiest to work with. Look for 16–20 or 21–25 count per pound, which gives you enough surface area to butterfly without the shrimp falling apart. Smaller shrimp can still work, but the split will be shallow and the crab mixture will mound higher than the shrimp can hold.

2. Should I use cooked or raw crabmeat?

Use pasteurized or fresh cooked lump crabmeat, and pick through it for stray shell fragments before folding it into the binder. Jumbo lump gives the chunkiest texture, while special or backfin blends more evenly and costs less. Avoid imitation crab here, since its sweetness and texture overwhelm the shrimp.

3. Can I assemble stuffed shrimp ahead of time?

Yes. Butterfly and stuff the shrimp up to 24 hours in advance, then cover the dish tightly and refrigerate. Hold off on any melted butter drizzle until just before baking, and add a few extra minutes to the oven time since the shrimp will go in cold.

4. How do I keep the crab stuffing from drying out?

The binder does the work: a little mayonnaise or softened butter keeps the crab moist, and a butter drizzle over the tops helps them brown without toughening. Bake at 375°F until the shrimp turn opaque and curl, roughly 15–20 minutes depending on size. If the tops are browning faster than the shrimp are cooking, tent the dish loosely with foil.

5. Can stuffed shrimp be frozen?

Freeze them unbaked. Arrange the stuffed shrimp on a parchment-lined sheet, freeze until firm, then transfer to a freezer bag for up to two months. Bake from frozen on a parchment-lined pan, adding about 10 minutes to the usual time and checking that the shrimp are opaque through the thickest part before serving.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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