Crab Stuffed Shrimp

Big buttery Crab Stuffed Shrimp, split open and packed with creamy seasoned crab filling, baked until everything is juicy, golden, and ridiculously tempting. This is the kind of seafood dinner that feels restaurant fancy without actually being difficult.

But here’s where mine really goes over the edge… Right before serving, the whole tray gets drenched in warm lemony butter that seeps down into every little crevice of the crab stuffing and pools around the shrimp for scooping. You’ll want bread nearby, whether you planned on it or not.

There’s a certain time of year here in Florida when Jason suddenly starts paying suspiciously close attention to tides, traps, weather, moon phases, and basically anything involving our dock. That can only mean one thing… crabbing season mode has activated.

And honestly, I’m not complaining.

Because every time he comes back with fresh crab from the dock, I already know another crab recipe is about to happen in our kitchen. In just few months, we’ve piled up quite the crab collection on GypsyPlate, from our Crab Boil and Maryland Crab Cakes to rich Crab Imperial and Creamy Crab Pasta, there are plenty crabby ones out here. And now these Crab Stuffed Shrimp officially join the collection. Frankly, it was inevitable.

What is Crab Stuffed Shrimp

Crab Stuffed Shrimp is one of those classic coastal seafood dishes that naturally evolved anywhere people had both shrimp and crab in abundance. It’s made by butterflying large shrimp and filling them with a seasoned crab mixture.

You’ll find versions of it all along the American coastline, especially around Louisiana, Florida, Maryland, the Gulf Coast, and the Eastern Seaboard, where stuffed seafood traditions run deep. Cajun and Creole cooking helped popularize richly seasoned seafood stuffings, while steakhouses and seafood restaurants turned stuffed shrimp into one of those iconic “special dinner” menu items people still order immediately.

By the mid-1900s, jumbo shrimp packed with crab imperial style fillings and baked in buttery sauces had become a full restaurant classic, often served alongside steak or giant seafood platters. That rich surf-and-surf steakhouse energy never really disappeared.

Different regions put their own spin on it too. Some versions lean spicy and Creole-style, others go rich and buttery like Crab Imperial, while Italian-American versions often bring garlic and Parmesan into the mix. East Coast recipes tend to lean heavily into lump crab meat and Old Bay style seasoning.

But at the heart of it, Crab Stuffed Shrimp is all about sweet crab, juicy shrimp, buttery flavors, and a little bit of seafood luxury without needing a white tablecloth. And honestly, once you make them at home, it becomes very hard to justify restaurant prices for something this easy.

Why You’ll Love This Crab Stuffed Shrimp

• Restaurant quality at home: These look wildly impressive coming out of the oven, but they’re actually very simple to make.
• Loaded with seafood flavor: Sweet crab and juicy shrimp together is basically coastal dinner royalty.
• Perfect for special occasions: Holidays, date nights, dinner parties, or just random Tuesdays when you’re craving a nice dinner.
• Ready fast: This whole thing comes together surprisingly quickly.
• That lemon butter finish: The buttery lemon drizzle at the end ties everything together beautifully.

Ingredients Needed

You can find exact ingredient amounts in the recipe card at the end of this post. Here are the things you’ll need:

• Shrimp – Bigger shrimp work best here because they hold the stuffing nicely and stay juicy while baking. I use colossal (8-10 per pound), but jumbo shrimp work great too.
• Crab meat – I love using lump crab meat for the best texture and flavor. Try to keep those nice chunks intact while mixing.
• Mayonnaise – This keeps the crab stuffing creamy and rich without drying out.
• Dijon mustard – Adds a little tang and depth without overpowering the seafood.
• Creole seasoning – Gives the stuffing and shrimp that perfect savory kick. If your blend is salty, keep that in mind start with a lower amount. The given amount is based on my homemade Creole Seasoning.
• Panko – Helps bind the stuffing while keeping it lighter and less dense than regular breadcrumbs.
• Parsley – Fresh parsley brightens up all that buttery seafood richness.
• Butter – This final drizzle is not optional in my world. I use a good quality butter, because this recipe deserves it!
• Lemon – Freshly squeezed.

How to Make Crab Stuffed Shrimp

Prepare the shrimp: First, get the oven preheating to 375°F (unless you are preparing the shrimp ahead of time), then peel and devein the shrimp, leaving the tails on. Cut along the back of each shrimp almost all the way through, then gently open them with your fingers to create space for the stuffing.

Drizzle the shrimp with oil and season with Creole seasoning.

Make the crab stuffing: In a bowl, whisk together the egg, mayonnaise, Dijon mustard, creole seasoning and parsley. Add the panko and crab, then gently mix just until combined so the crab stays nice and chunky.

Stuff the shrimp: Lightly oil a baking dish, then arrange the shrimp with the tail side facing upward. Spoon generous amounts of crab filling onto each shrimp.

Bake: Bake in preheated oven until the shrimp are pink and juicy and the stuffing turns lightly golden. This takes about 20 minutes for jumbo shrimp.

Prepare lemon butter: While the shrimp are baking, melt butter and whisk in lemon juice and parsley.

Finish the dish: Once the shrimp are done, take them out of the oven and drizzle on the lemon butter sauce. Garnish with extra parsley if desired, and serve immediately while the shrimp are hot, juicy, and buttery.

Alpana’s Tips

• Do not overcook the shrimp: Shrimp cook fast. Th cooking time I give here is based on colossal shrimp. If you’re using smaller shrimp, reduce the cooking time.
• Use fresh crab if possible: Fresh lump crab meat makes a huge difference in flavor and texture.
• Keep the stuffing gentle: Overmixing can turn the filling dense instead of light and creamy.
• Bake close together: Arranging the shrimp snugly helps keep all that beautiful stuffing in place.
• Broil briefly for extra color: A quick minute under the broiler at the end gives the tops a gorgeous golden finish.

Variations

Add Parmesan: A little Parmesan in the stuffing creates a more Italian-style version.

Make it spicy: Add cayenne or hot sauce for extra heat.

Use crab imperial flavors: Add a touch more mayo and a little Old Bay style seasoning for East Coast vibes.

Serving Suggestions

Serve these Crab Stuffed Shrimp with warm crusty bread (my no-nnead bread is perfect) first and foremost, because that buttery seafood filling and pan sauce situation practically demands something to swipe through the plate. Nobody is leaving that behind.

They’re also fantastic with rice pilaf, roasted asparagus, mashed potatoes, green beans, a crisp salad, or a light pasta like orzo or angel hair.

If you’re going bigger, they fit beautifully into a seafood spread, or even with steak if you’re leaning fully into steakhouse-at-home territory.

Leftovers and Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days.

To reheat, place them in a baking dish covered loosely with foil and warm in a 325°F oven just until heated through. Avoid microwaving too long or the shrimp can become rubbery.

And, yes, you can also prepare the shrimp a day in advance and refrigerate them until ready to bake.

Every time Jason starts talking about checking crab traps at the dock, I already know another crab recipe is probably about to happen. And somehow nobody around here seems tired of “cooking one more crab recipe” yet.

Once you pull a bubbling tray of these Crab Stuffed Shrimp out of the oven, smelling like butter, lemon, and seafood heaven, it becomes pretty obvious why crab recipes keep multiplying on GypsyPlate.

More great seafood recipes:
Grilled Shrimp Skewers
Creamy Langostino Pasta
Maple Pecan Salmon
Lowcountry Shrimp & Grits
Beer Battered Fish Tacos
Tuna Tataki Bowl
Portuguese Mussels

Recipe Video

Crab Stuffed Shrimp

Yield: 4 servings

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Crab Stuffed Shrimp are packed with creamy crab filling, baked until golden, then finished with warm lemon butter. An easy restaurant-quality seafood dinner.

5.0 Stars (2 Reviews)

Print

Ingredients

Crab Meat Stuffing

Toggle ingredient group

• 1 egg, beaten
• ¼ cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 teaspoon creole seasoning
• 1 tablespoon fresh parsley, chopped
• ¼ cup panko
• 8oz crab meat

Stuffed Shrimp

Toggle ingredient group

• 1 pound colossal shrimp (you can use jumbo shrimp also)
• 1 tablespoon oil
• 1 teaspoon creole seasoning
• 4 tablespoons butter
• ½ lemon, juiced
• 1 teaspoon fresh parsley, chopped

Instructions

1. Preheat oven to 375°F. Lightly grease a baking dish or oven-safe skillet large enough to hold the shrimp in a single layer.
2. In a medium bowl, whisk together the egg, mayonnaise, Dijon mustard, creole seasoning and 1 tablespoon fresh parsley. Add the panko and crab, then gently mix just until combined so the crab stays nice and chunky.
3. Peel and devein the shrimp, leaving the tails on. Butterfly the shrimp by cutting through the back of the shrimp where you have deveined them without cutting all the way through. Place the butterflied shrimp in a bowl or on a large plate. Drizzle with oil and sprinkle with creole seasoning. Gently toss or rub the seasoning over the shrimp so they are coated inside and out.
4. Arrange the shrimp in the prepared baking dish with the tail side facing upward. Press each shrimp open slightly so it can hold the stuffing.
5. Spoon the crab mixture generously onto each butterflied shrimp. Gently press the stuffing into the opening so it stays in place, then mound a little more on top. Do not pack it too tightly, as the stuffing should stay light and tender. Continue stuffing all the shrimp until the crab mixture is used up. If any filling falls into the baking dish, spoon it back over the shrimp.
6. Bake for 20 minutes, or until the shrimp are pink and opaque and the crab stuffing is lightly golden on top.
7. While the shrimp bake, melt the butter in a small saucepan or microwave-safe bowl. Stir in the lemon juice and remaining 1 teaspoon chopped parsley.
8. Remove the stuffed shrimp from the oven and drizzle the lemon butter all over the top. Garnish with extra parsley if desired, and serve immediately while the shrimp are hot, juicy, and buttery.

Notes

• Do not overcook the shrimp: Shrimp cook fast. Th cooking time I give here is based on colossal shrimp. If you’re using smaller shrimp, reduce the cooking time.
• Use fresh crab if possible: Fresh lump crab meat makes a huge difference in flavor and texture.
• Keep the stuffing gentle: Overmixing can turn the filling dense instead of light and creamy.
• Bake close together: Arranging the shrimp snugly helps keep all that beautiful stuffing in place.
• Broil briefly for extra color: A quick minute under the broiler at the end gives the tops a gorgeous golden finish.
• Make ahead: You can also prepare the shrimp a day in advance and refrigerate them until ready to bake.

Nutrition Information

Yield 4 Serving Size 1
Amount Per Serving Calories 512Total Fat 30gSaturated Fat 10gUnsaturated Fat 20gCholesterol 333mgSodium 2493mgCarbohydrates 20gFiber 2gSugar 6gProtein 39g

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest