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  • 6 to 8, (6 to 8 ct.) shrimp, peeled and deveined
  • kosher salt/pepper
  • 1 stick butter
  • 1 small shallot, minced
  • 3 garlic cloves, minced
  • 1/4 C white wine
  • 1/2 tsp Old Bay
  • 1 C breadcrumbs, unseasoned
  • 2 TBLS fresh parsley, chopped, extra for garnish
  • 8 oz. jumbo lump crab, rinsed and drained
  • juice of 1/2 lemon
  • 1 egg, beaten
  • lemon wedges, for serving
  • 1 garlic clove, sliced thin
  • 2 tsp olive oil
  • 1 TBLS dijon mustard
  • 1 TBLS butter
  • 2 oz. white wine
  • 3 oz. chicken stock
  • juice of 1/2 lemon
  • kosher salt
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WOW, is all I can say. Large butterflied shrimp filled with an amazing jumbo lump crab meat filling. These Crab Stuffed Shrimp may just be the most perfect appetizer, and great for any gathering, or just a night at home. Oh…and just for fun…a touch of The Palm’s Shrimp Bruno sauce drizzled on top!

Local to Charlotte, grab the shrimp and crab from The Carolina Meat & Fish Co.! Not local, they can ship direct to you!

a cast iron pan of crab stuffed shrimp

Prepare your shrimp (6 to 8 count just means they come 6 to 8 in a pound). I got lucky and was able to find EZ peel large shrimp, that were already deveined. If you can’t find these, then you will need to peel yourself (keep the tail part in tact). To devein, just cut a slit down the back and remove the vein. Rinse well. Check out this tutorial on how to peel, devein and butterfly shrimp from Southern Living Magazine. Lay shrimp on paper towels to drain any excess water. Season with kosher salt and pepper.

Heat oven to 350 degrees. Melt the butter in a pan with the minced shallots and garlic. Do not brown. Add in the white wine and Old Bay. Allow to reduce down, just about half. Stir in the breadcrumbs. I made my own breadcrumbs in a food processor using a day old baguette. You can definitely use store bought. Just be sure they are unseasoned.

Add in the parsley and allow the breadcrumbs to toast and soak up the liquid for about two to three minutes. Remove pan from heat. Gently fold in the jump lump crab. It’s ok if the crab breaks down just a bit. Transfer mixture to a bowl.

Allow the mixture to cool, just slightly, before adding the egg. The egg will help bind the mixture together. Mix well. Place the shrimp in a small cast iron pan, or oven-safe baking dish. I used this 10.5″ cast iron pan from Lodge. Click here. I situated shrimp in the pan so that the tails would lay against the sides. Fill the shrimp with the mixture. You may have to kind of pat down the mixture, or you can even create a sort of patty and place on shrimp. Be generous!

Place the Crab Stuffed Shrimp in the oven and allow to bake for at least 10 to 15 minutes. The shrimp should no longer be translucent. Turn on the broiler at the end to brown up the top.

While the shrimp are baking, using the same pan you used to create the filling, add in olive oil and garlic. Allow the garlic to infuse the oil for a minute or two. Whisk in the dijon mustard and butter. Once the butter has melted, whisk in the wine and chicken stock. Taste. Season with salt, if needed. Add in a touch of black pepper. Remove from heat and whisk in the lemon juice.

To serve these amazing Crab Stuffed Shrimp, dot each shrimp with a touch of sauce. Garnish with fresh chopped parsley and lemon wedges.

a cast iron pan of crab stuffed shrimp

Want more fabulous appetizer ideas? Click here!

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