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Nine crab stuffed shrimp garnished with fresh parsley and lemon wedges baked to a golden brown in a cast iron pan.

Crab Stuffed Shrimp


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.


  • 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


  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!

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


  • 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

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