Go Back

Crab Stuffed Shrimp

Elegant crab stuffed shrimp baked to golden perfection, combining lump crab meat, fresh flavors, and a crispy topping for a gourmet meal that's quick and easy.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Seafood
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Filling
  • 8 ounces lump crab meat, picked free of shells choose lump or jumbo lump for best texture
  • 1/4 cup panko breadcrumbs, lightly toasted for crunch
  • 2 tablespoons mayonnaise or Greek yogurt for a lighter option
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh parsley, finely chopped
  • 1 small shallot, minced (about 2 tablespoons)
  • 1 teaspoon lemon zest from 1 lemon
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon black pepper
For the Shrimp
  • 12 large shrimp (16/20 count), peeled and deveined with tails on choose fresh or thawed from frozen
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • pinch none black pepper
For the Topping/Baking
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons grated Parmesan cheese optional for a golden finish
  • 1/4 teaspoon paprika for color
  • 1 none lemon wedges to serve

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). Line a baking sheet with foil and lightly oil or spray it.
  2. In a bowl, gently fold together lump crab, panko, mayonnaise, Dijon, shallot, parsley, lemon zest, salt, and pepper until combined.
  3. Pat the shrimp dry and make a shallow pocket along the back by cutting a small slit with a paring knife.
  4. Brush shrimp with olive oil and season lightly with salt and pepper.
  5. Spoon about 1 to 1.5 tablespoons of the crab filling into each shrimp pocket.
Baking
  1. Arrange stuffed shrimp on the prepared baking sheet with tails facing up.
  2. Mix melted butter, Parmesan, and paprika, then brush or spoon over each stuffed shrimp.
  3. Bake in the preheated oven for 12 to 15 minutes or until shrimp are opaque and the topping is golden.
Serving
  1. Remove from oven, squeeze fresh lemon over shrimp, and let rest for a minute before serving.

Notes

For extra char, finish under the broiler for 1 minute. Use gluten-free panko or almond flour for a gluten-free option. Refrigerate leftovers for up to 2 days, reheating in a 350°F oven.