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Crab stuffed shrimp turns jumbo shrimp into a seafood appetizer or dinner that feels special without needing a complicated sauce. Each butterflied shrimp gets tucked around a lump crab filling with lemon, herbs, seafood seasoning, and a crisp panko coating.
The prep takes a little time, mostly because the shrimp need to be butterflied and filled, but the baking is quick. Serve two per person as an appetizer, or make it a main dish with a salad, rice, or roasted vegetables.
Here’s Why This Crab Stuffed Shrimp Recipe Works
The filling stays crab-forward: I keep the binder light so the crabmeat does not get buried. The egg helps hold the stuffing together, and the mayonnaise is only there if the mixture needs a little extra help.
Panko gives the outside structure: Rolling the crab mixture in panko makes the stuffing easier to handle and gives the baked stuffed shrimp a cleaner, lightly crisp finish.
Butterflying makes room for the stuffing: A deeper cut lets the shrimp open like a book, so the crab mixture sits securely instead of sliding off during baking.
The seasoning supports the seafood: Seafood seasoning, lemon, dill, Worcestershire, and a little Tabasco add flavor without turning the crab filling into something heavy.
If you’re looking for more seafood appetizers, try my Dungeness crab cakes for another crab favorite or these Firecracker Shrimp if you’re in the mood for something with a little heat.
Ingredient Notes
Jumbo shrimp: Look for 16 to 20 count shrimp if you can. They are large enough to butterfly and hold the crab stuffing without feeling fussy.
Lump crabmeat: Pick through it gently for any shell fragments, then fold it into the filling instead of stirring hard. Keeping the pieces intact gives the stuffing better texture.
Panko breadcrumbs: Some panko goes into the crab mixture, and the rest coats the outside. That split keeps the stuffing from feeling wet while giving the outside a little crunch.
Lemon, dill, and seafood seasoning: These keep the filling bright and savory. The lemon cuts through the richness, while the dill and seafood seasoning give the shrimp a classic crab-cake flavor.
Mayonnaise: Use it only if the crab mixture does not hold together well. A large egg may be enough on its own.
Recipe Tips
Butterfly without cutting through: Slice deeply enough to open the shrimp, but stop before the knife goes all the way through.
Leave the tails on: The tails are optional, but they make the stuffed shrimp easier to pick up and give the platter a cleaner look.
Keep the crab pieces intact: Fold gently once the crab goes in so the filling does not turn pasty.
Chill if the filling feels loose: A short rest in the refrigerator makes the crab mixture easier to scoop and roll.
Do not overbake: The shrimp are done when they turn pink and opaque, and the filling is hot.
If you’re serving these as a main course, pair them with my Lemon Orzo for a light, fresh side that complements the crab and shrimp without overpowering them.
How to Butterfly Shrimp for Stuffing
Peel the shrimp but leave the tails attached if you want a neater presentation. Run a small knife along the curved back of each shrimp, cutting a little more than three-quarters of the way through without slicing it in half.
Open the shrimp gently so it lies flat on the baking sheet. If your shrimp were already deveined, use that cut as your guide and deepen it just enough to make room for the crab stuffing.
Frequently Asked Questions
Lump crabmeat works well because it has enough texture to stand out in the filling. Pick through it gently for shell pieces before mixing.
No. The mayonnaise is optional and is mainly there to help bind the stuffing if the mixture feels too loose. If you want to avoid it, a little extra beaten egg can help.
Yes. They are good warm from the oven, but they can also be served chilled or at room temperature as an appetizer.
Crab Stuffed Shrimp
This stuffed shrimp with crabmeat works well for holidays, dinner parties, or a seafood dinner that can be prepped mostly ahead. The key is a gentle hand with the crab and a deep enough cut in the shrimp to hold the filling.
If you enjoy this recipe, you’ll also love my Crab and Shrimp Stuffed Salmon, which uses a similar seafood filling tucked inside tender salmon fillets.
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Crab Stuffed Shrimp
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Ingredients
- 2 pounds jumbo shrimp, 16 to 20 per pound
- 2 tablespoons olive oil
- 1 shallot, diced (or half of a small onion)
- 2 garlic cloves, minced
- ¾ teaspoon seafood seasoning , such as Old Bay Seasoning
- ¾ teaspoon dried dill
- 2 teaspoons Worcestershire sauce
- 2 teaspoons Tabasco sauce
- 1 large egg
- ¼ cup fresh chopped parsley
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 pound lump crabmeat
- 1 ½ cups Panko breadcrumbs, divided
- 2 to 3 tablespoons mayonnaise, optional
Instructions
- Preheat the oven to 375°F. Line a baking sheet with parchment paper.
Prep the Shrimp:
- Peel the shell off the shrimp but leave the tail intact.
- Run a knife down the back of the shrimp slicing a little more than 3/4 of the way through. Remove the black strip if your shrimp were not already deveined.
- Open the shrimp like a book and place them on a baking sheet.
Make the Stuffing:
- Heat the olive oil in a skillet over medium heat. Add the shallot and saute for 3 to 4 minutes until soft. Add the garlic and cook for 30 seconds until fragrant. Remove the pan from the heat.
- Stir in the seafood seasoning, dill, Worcestershire sauce, Tabasco ,chopped parsley, lemon zest, lemon juice, and Dijon. Let cool to room temperature.
- Add the shallot mixture to a mixing bowl. Stir in the egg,.
- Add the crabmeat and fold the mixture in gently until the crab is well coated. Fold in ½ cup of the Panko breadcrumbs (reserve the rest of the breadcrumbs for later).
- If the crab mixture does not hold together when you try to form it into a ball, add a couple of tablespoons of mayonnaise (see notes).
Stuff and Bake the Shrimp:
- Scoop about 1½ to 2 tablespoons of crab mixture and roll into a ball then roll in the breadcrumbs. Place the ball of crab stuffing on a butterflied shrimp and flip the tail up and over the stuffing. Repeat with the rest of the shrimp.
- Bake at 375°F for 15 minutes. Serve warm or cold.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
A crabcake stuffed shrimp…wow, Dahn, you are torturing me with this amazing seafood recipe.
A good recipe, but confusing instructions on butterflying shrimp. I would have separated the deveining from the butterflying, additionally, I would have suggested using the palm of your hand, to flatten the soon-to-be butterfly. Cheers!
Thanks for the comment Frank, I appreciate the feedback. I updated the post and I will work on getting a video to make this easier to understand.