Skip to content

Crab Stuffed Shrimp

Ingredients

Facebook
Twitter
LinkedIn

*This post may contain affiliate links. See my privacy statement for details.

These Crab Stuffed Shrimp with a flavorful lemon sauce combine the succulence of jumbo shrimp with the richness of lump crab meat. This seafood dish is ideal as an appetizer, or serve for a special dinner. These Stuffed Shrimp can be prepared ahead of time, allowing you to effortlessly enjoy a delicious meal without the rush of last-minute cooking and make for a great addition to your Feast of the Seven Fishes celebration on Christmas Eve.

a cast iron pan of crab stuffed shrimp

Let’s Talk Shrimp and Crab

The choice of shrimp size and the type of crab utilized significantly impacts the taste and presentation of these protein-packed Crab Stuffed Shrimp.

Choosing Shrimp Size:

  • Opt for larger-sized shrimp, preferably jumbo shrimp (8-13 count, or larger), to accommodate the stuffing adequately.
  • Larger shrimp provide ample space for the filling, ensuring a balanced ratio of shrimp to stuffing.
  • Jumbo-sized shrimp are ideal for holding the crab filling without overpowering the overall flavor profile of the dish.

Type of Crab for Stuffing:

  • Use lump crab meat for its exceptional taste, delicate texture, and sweetness that pairs well with the shrimp.
  • If lump crab isn’t available, alternatives such as claw or backfin crab meat can be used to achieve a similar result.
  • Whether fresh or canned, ensure the crab meat is well-drained before incorporating it into the stuffing mixture.

How to Prepare and Butterfly Shrimp

Try to find jumbo shrimp that are already peeled, or EZ-peel and deveined. Easily, use a shrimp deveining tool, or follow these steps to peel and devein the shrimp:

  • Start with raw, uncooked shrimp. Hold the shrimp firmly but gently.
  • Locate the outer shell running along the curved back of the shrimp.
  • Using your fingers or a small paring knife, carefully peel away the shell starting from the legs, working towards the tail.
  • For this stuffed shrimp receive, leave the tail on for presentation.
  • Once the shell is removed, you’ll notice a dark line running along the back of the shrimp. This is the digestive tract, commonly known as the vein.
  • To devein the shrimp, use a small knife or deveining tool. Make a shallow incision along the back of the shrimp, exposing the vein.
  • With the tip of the knife or your fingers, lift the vein and pull it out gently. Rinse the shrimp under cold water to remove any remaining vein or debris.
  • Pat the peeled and deveined shrimp dry with a paper towel before using in your recipe.

To butterfly shrimp, follow these easy steps:

  • Gently make a shallow, lengthwise incision along the back of the peeled and deveined shrimp, starting from the head to the tail.
  • Be cautious not to cut all the way through; the shrimp should remain attached at the bottom.
  • Open the shrimp along the incision to expose the inner flesh, resembling a butterfly shape.
  • Press down slightly to flatten the shrimp for even cooking.

How to Prepare Crab Stuffed Shrimp

Once the shrimp are prepared, place in the fridge to chill while you prepare the crab filling.

Prepare the Filling:

  • Preheat oven to 350°F (175°C). Melt the butter in a pan over medium heat.
  • Sauté minced garlic and shallots until softened. Add Old Bay seasoning and pour in the white wine. Cook for a few minutes to reduce.
  • Stir in breadcrumbs and parsley. Transfer to a bowl to cool.
  • Once cooled slightly, fold in the lump crab meat and beaten egg until well combined.

Stuff the Shrimp:

  • Mold the filling to fit each shrimp. Press gently to secure the filling.
  • Place stuffed shrimp in a butter-lined cast iron pan or baking dish.

Bake the Stuffed Shrimp:

  • Bake for 8 to 10 minutes, or until shrimp is opaque and filling is heated through. Broil for a minute for a golden top.

Prepare the Lemon Sauce:

  • In the same pan used for filling, heat 2 teaspoons olive oil with the garlic clove over medium heat to infuse the oil for a minute.
  • Whisk in Dijon mustard and the butter.
  • Add white wine and chicken stock. Whisk.
  • Turn up the heat just slightly to allow the sauce to reduce.
  • Finish by adding lemon juice.
  • Taste for seasoning.
  • Strain the lemon sauce.

Serve:

  • Plate the baked stuffed shrimp, spoon the lemon sauce over the shrimp.
  • Garnish with fresh parsley and serve with lemon wedges.

Tips for Making the Best Stuffed Shrimp

  • Use jumbo shrimp for best results.
  • Ensure shrimp are properly cleaned, peeled, and deveined.
  • Easily replace lump crabmeat with claw or backfin.
  • Sauté garlic and shallots until softened without browning.
  • Allow breadcrumb mixture to cool before adding crab meat and egg.
  • Gently mold the filling to fit shrimp without overpacking.
  • Monitor baking time to prevent overcooking; shrimp should be opaque.
  • Use the same pan for lemon sauce to enhance flavor.
  • The white wine can be replace with all stock, if desired.
  • Vegetable or seafood stock can be used in replacement of the chicken stock.
  • Simmer lemon sauce until it reaches desired thickness.

How to Serve and Store Stuffed Shrimp

If you are not planning this as a Stuffed Shrimp Appetizer, consider pairing this seafood dish with any of the following for a complete meal:

  • Rice: Serve the shrimp alongside steamed rice, or a fragrant rice.
  • Steamed Vegetables: Pair the stuffed shrimp with a side of steamed vegetables.
  • Mixed Green Salad: Offer a light and refreshing mixed green salad dressed with a vinaigrette to compliment the richness of the shrimp.

Storing Leftover Stuffed Shrimp:

  • Refrigeration: If you have leftover Crab Stuffed Shrimp, allow them to cool completely. Place them in an airtight container or wrap them tightly with plastic wrap.
  • Fridge Storage: Store the leftovers in the refrigerator for up to 2-3 days.
  • Reheating: To reheat, preheat the oven to 350°F (175°C). Place the stuffed shrimp on a baking sheet and heat them in the oven for a few minutes to warm through. Try to avoid reheating in the microwave, as the shrimp may become tough.

More Shrimp and Crab to Love

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Nine crab stuffed shrimp garnished with fresh parsley and lemon wedges baked to a golden brown in a cast iron pan.

Crab Stuffed Shrimp


Description

These Crab Stuffed Shrimp with a flavorful lemon sauce combine the succulence of jumbo shrimp with the richness of lump crab meat. This seafood dish is ideal as an appetizer, or serve for a special dinner.


Ingredients

Scale
  • 810 jumbo shrimp (813 count), tail-on, peeled and deveined
  • 8 ounces lump crab meat, drained
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 6 tablespoons butter
  • 1 small shallot, minced
  • 3 garlic cloves, minced
  • 1/4 cup white wine
  • 1 teaspoon Old Bay seasoning
  • 1 cup panko or plain breadcrumbs
  • 2 tablespoons fresh chopped parsley, plus more for garnish
  • 1 beaten egg
  • Lemon wedges for serving

For the Lemon Sauce:

  • 2 teaspoons olive oil
  • 1 garlic clove
  • 1 tablespoon Dijon mustard
  • 1 tablespoon butter
  • 2 ounces white wine
  • 3 ounces chicken stock
  • 1 tablespoon lemon juice
  • pinch of salt and pepper

Instructions

  1. Rinse the jumbo peeled and deveined shrimp (see post on how to peel and devein, if needed). This shrimp deveining tool is great!
  2. Butterly the shrimp by running a sharp knife along the back of the shrimp towards the tail, press down to flatten (see post for complete instructions on how to butterfly shrimp).
  3. Arrange the butterflied shrimp on a platter. Sprinkle with a touch of lemon juice, salt and pepper. Place in the fridge while you prepare the filling.
  4. Preheat oven to 350°F (175°C).
  5. Melt the butter in a saucepan. Add the minced garlic and shallots. Sauté for 3 to 4 minutes to soften, not brown.
  6. Sprinkle in the Old Bay Seasoning. Stir to combine.
  7. Pour in the white wine. Cook for a few minutes to cook off the alcohol.
  8. Add in the breadcrumbs and fresh parsley. Allow the breadcrumbs to soak up the liquid and toast, just slightly.
  9. Add this mixture to a bowl and allow to cool, slightly.
  10. Add the drained crabmeat and beaten egg to the breadcrumb mixture.
  11. Combine to form a stuffing.
  12. Form the filling to fit the shrimp. Place on top of each shrimp and pat down to secure. 
  13. Place the stuffed shrimp onto a butter-lined cast iron pan or baking dish. 
  14. Bake for 8 to 10 minutes, or until the shrimp are no longer translucent and cooked through. Broil for the last minute to achieve that golden brown crust.
  15. While the shrimp are baking, prepare the lemon sauce.
  16. In the same pan you used to prepare the filling, add the olive oil and garlic clove.
  17. Infuse the olive oil for just a minute on medium-heat.
  18. Whisk in the Dijon mustard and butter.
  19. Once the butter melts, pour in the white wine and chicken broth. Turn up the heat, just slightly.
  20. Allow the sauce to reduce.
  21. Once the sauce has reduced, add the lemon juice and allow to reduce a little further.
  22. Taste for salt and pepper. Strain the sauce.
  23. Plate the stuffed shrimp. Spoon on the lemon sauce.
  24. Garnish with fresh chopped parsley. Serve with lemon wedges.
  25. ENJOY!
@charlottefashionplate

Crab Stuffed Shrimp Recipe! Jumbo shrimp are butterflied then generously filled with a lump crabmeat stuffing and baked to perfection! A drizzle of lemon sauce to finish for brightness, and added flavor! #shrimp #shrimptok #shrimprecipe #crabstuffedshrimp #crab #seafood #holidaytiktok #holidayrecipe #feastofthesevenfishes #cookingvideo #wholefoods

♬ Christmas Is Coming – DM Production

Notes

  • Use jumbo shrimp for best results.
  • Ensure shrimp are properly cleaned, peeled, and deveined.
  • Easily replace lump crabmeat with claw or backfin.
  • Sauté garlic and shallots until softened without browning.
  • Allow breadcrumb mixture to cool before adding crab meat and egg.
  • Use gluten-free breadcrumbs to make this a gluten-free seafood appetizer.
  • Gently mold the filling to fit shrimp without overpacking.
  • Monitor baking time to prevent overcooking; shrimp should be opaque.
  • Use the same pan for lemon sauce to enhance flavor.
  • The white wine can be replace with all stock, if desired.
  • Vegetable or seafood stock can be used in replacement of the chicken stock.
  • Remove the sauce from the heat as you add in the fresh lemon juice. 
  • Simmer lemon sauce until it reaches desired thickness.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Appetizer, Dinner
  • Method: Easy
  • Cuisine: Seafood

Keywords: Appetizer, Appetizers, charlotte fashion plate, freezing crab, freezing crab meat, how to freeze crab meat, jumbo lump crab, shrimp, Crab, Stuffed Shrimp, Stuffed Shrimp Recipe, Seafood Recipe, Shrimp Dish, Crab and Shrimp, Delicious Shrimp, Baked Stuffed Shrimp, Seafood Delicacy, Crab Meat Dish, Stuffed Shrimp Appetizer, Easy Crab Stuffed Shrimp Recipe, How to Make Crab Stuffed Shrimp, Best Crab Stuffed Shrimp with Lemon Sauce, Homemade Baked Stuffed Shrimp Step-by-Step, Crab Stuffed Shrimp Appetizer for Parties, Delicious Crab Stuffed Shrimp with Garlic Butter, Elegant Seafood Dinner: Crab Stuffed Shrimp, Flavorful Baked Shrimp Stuffed with Lump Crab, Enticing Jumbo Shrimp Stuffed with Lump Crab Meat, Savory Crab Stuffed Shrimp with Wine Sauce, Impressive Crab and Shrimp Recipe for Entertaining, Gluten-free Crab Stuffed Shrimp Recipe, Low-carb Baked Stuffed Shrimp Meal, Keto-friendly Crab Stuffed Shrimp Dish, Healthy Lump Crab and Shrimp Appetizer, Seafood Appetizer Idea

GET TO KNOW ME!

A photo of me in a black floral dress cooking at the stovetop at Williams-Sonoma

WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!

Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!

In addition, I’m so very excited to announce I have published my first e-book and paperback, “Mastering Thanksgiving – A Guide to Perfecting Your Thanksgiving Dinner.” Your support would mean the world to me.

More to Plate...

A wooden cutting board holding three naan flatbread pizzas with melted cheese, pepperoni, mushrooms and fresh basil as toppings.

Easy Naan Flatbread Pizza

Looking for a hassle-free dinner option that’s bursting with flavor? This Easy Naan Flatbread Pizza recipe is your answer! With store-bought naan

Seafood cooked in an oven bag and laid out on a platter. The platter includes crab legs, clams, mussels, potatoes, sausage and shrimp.

Oven Bag Seafood Boil

Looking for a hassle-free way to enjoy a seafood boil? Look no further! This Oven Bag Seafood Boil recipe brings all the

4 Comments


Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.