This crab stuffed shrimp recipe makes crispy, savory stuffed shrimp with so much flavor baked in. The two seafoods together are so much better than apart, and this is by far my favorite appetizer to impress.
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My Take On Crab Stuffed Shrimp
These juicy baked stuffed shrimp have all the high-end restaurant vibes. When I serve them, everyone can't believe that I made it from scratch!
The crab meat with a tangy, rich homemade imperial sauce is stuffed into the shrimp and then baked until golden brown yet still tender and juicy. It literally tastes like something from a 5-star restaurant, and no one can ever eat just one!
This crab stuffed shrimp is my go-to appetizer when I'm hosting guests, yet it's easy enough to make that I can surprise my family with it for a weeknight treat.
Why You'll Love This Recipe
All of the flavors. Every bite is loaded with tangy and savory flavors from the unique blend of ingredients. I don't think there's anything else like it, and I have a feeling you'll agree after one bite!
It's a crowd favorite. There's no denying this recipe is a guaranteed crowd favorite. Everyone will be huddling around the kitchen, waiting for their chance to grab more!
A unique recipe. This is one of those not-so-common appetizers that most people haven't had before.
Ingredients
- Shrimp- you'll need about a 16- 20 count of shrimp. I recommend using extra large or jumbo shrimp. Make sure to peel and devein it first.
- Lump crabmeat- you can use jumbo lump, claw, or lump crabmeat.
- Mayonnaise- for the base of the creamy mix that coats the crab.
- Egg- to help bind the ingredients.
- Old bay seasoning- I think this is the most delicious seasoning for any seafood.
- Lemon juice- to brighten up all of the flavors.
- Italian parsley- for a herby finish.
How do I peel and devein shrimp?
1. Pull the head and legs off of the shrimp. I like to leave the tail on to make the shrimp easy to grab.
2. Peel the shell off the shrimp gently.
3. Use a small pairing knife to cut a small slit along the back of the shrimp and remove the vein and discard it.
4. Pat the shrimp dry with paper towels before starting the recipe.
How To Make Crab Stuffed Shrimp
1. Prepare. Preheat the oven to 375°F (180°C) and line a baking sheet with parchment paper. Peel and devein the shrimp. Then carefully cut along the deveining side with a pairing knife until you almost cut through the shrimp. Be careful not to cut completely through the shrimp because it'll need to hold the crab meat.
2. Chill. Place the butterflied shrimp on the prepared sheet pan and season it with salt and pepper. Refrigerate the shrimp while you work on the crab meat stuffing.
3. Make the sauce: Combine the mayonnaise, Old Bay seasoning, lemon juice, chopped parsley, and egg in a bowl. Whisk well until the sauce ingredients are fully combined.
4. Stuff the shrimp: Mix the crab meat with imperial sauce to the crab meat and reserve about ¼ of the sauce. Top each of the butterflied shrimp with a tablespoon of the crab meat mixture, mounding it on top of the shrimp.
5. Bake and serve: Bake the stuffed shrimp for 15-18 minutes or until the crab meat filling begins to turn golden brown. Serve warm with cocktail sauce and the reserved sauce with lemon wedges for squeezing on top. Enjoy!
How I Recommend Storing and Reheating Leftovers
In the fridge: Transfer any leftovers to an airtight container and keep them in the fridge for up to 2 days.
In the freezer: After the leftovers cool completely, transfer them to a freezer-safe container and freeze for 3 months.
Reheating: I like to put the leftover shrimp back on a baking sheet and warm them in the oven at 375°F for about 10 minutes.
More Of My Favorite Appetizer Recipes To Try Next
- Torchy's queso
- Chicken nachos
- Shotgun shells
- Shrimp dip
- Red Lobster stuffed mushrooms
- Salt and pepper chicken wings
Crab Stuffed Shrimp
This crab stuffed shrimp recipe makes crispy, savory stuffed shrimp with so much flavor baked in. The two seafoods together are so much better than apart, and this is by far my favorite appetizer to impress.
Ingredients
- 1 lb. shrimp, 16- 20 count per pound
- 1 lb. lump crabmeat (jumbo lump, claw, or lump crabmeat)
- ½ cup mayonnaise
- 1 large egg
- 1 tsp. old bay seasoning
- ½ tsp. lemon juice
- 1 tsp. Italian parsley finely chopped
Instructions
- Peel and devein the shrimp.
- Cut along the deveining side with a pairing knife (or chef's knife) until almost through the shrimp. Be careful not to cut completely through the shrimp.
- Place the shrimp on a sheet pan, season with salt and black pepper, and refrigerate until needed.
- Add the mayonnaise, old bay seasoning, lemon juice, parsley, and lightly beaten egg to a small mixing bowl and combine the ingredients until the egg is fully incorporated.
- Add the imperial sauce to the crabmeat, but hold back about one-quarter of the imperial sauce. Depending upon what type of crabmeat you use, you may not need to add all of the sauce.
- Preheat the oven to 350°F (180ºC).
- Top each shrimp with about one tablespoon of the crab meat mixture, mounding it on the top of the shrimp.
- Place the stuffed shrimp on a baking sheet or in a baking dish, and add a little water to the bottom to help keep the shrimp from drying.
- Bake the stuffed shrimp for 15-18 minutes or until the crab meat filling begins to get golden brown.
- Serve with cocktail sauce and lemon wedges
Nutrition Information:
Serving Size:
3 ouncesAmount Per Serving: Calories: 255Total Fat: 10gSaturated Fat: 1.8gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 271mgSodium: 653mgCarbohydrates: 5.9gFiber: 0gSugar: 1.3gProtein: 33.7g
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