Easy recipe for The Best Crab Stuffed Shrimp in 3 steps
Craving seafood? Make The Best Crab Stuffed Shrimp with our easy baked recipe. A perfect appetizer for any occasion. Try it tonight
Ingredients
- 1 lb large shrimp (about 16-20) peeled, deveined, and butterflied with tails on
- 8 oz lump crabmeat picked over for shells
- ¼ cup mayonnaise
- ¼ cup panko breadcrumbs plus more for topping, if desired
- 1 tbsp fresh parsley finely chopped
- 1 tsp Dijon mustard
- 1 tsp lemon juice freshly squeezed
- ½ tsp Old Bay seasoning
- ¼ tsp garlic powder
- 3 tbsp unsalted butter melted
- ¼ tsp paprika for garnish
Instructions
- Step 1: Prepare Shrimp and Stuffing. Preheat your oven to 400°F (200°C). Lightly grease a baking sheet. Arrange the butterflied shrimp in a single layer on the sheet with the tails curving up. In a medium bowl, gently combine the lump crabmeat, mayonnaise, panko breadcrumbs, parsley, Dijon mustard, lemon juice, Old Bay seasoning, and garlic powder. Be careful not to break up the crabmeat chunks too much.
- Step 2: Stuff the Shrimp. Using a small spoon or your fingers, take about a tablespoon of the crab mixture and mound it onto the butterflied portion of each shrimp. Press gently to make it adhere. The stuffing should cover the body of the shrimp, leaving the tail exposed.
- Step 3: Bake to Perfection. Drizzle the melted butter evenly over all the stuffed shrimp. Sprinkle lightly with paprika. Bake for 15-20 minutes, or until the shrimp are pink and opaque and the stuffing is lightly golden brown on top. Garnish with additional fresh parsley and serve immediately with lemon wedges.
Notes
Chef's Tip: For the best texture, gently fold the crab filling ingredients together. Overmixing can make the stuffing dense and break down the delicate lumps of crabmeat.
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or an air fryer to maintain crispness.
Variations: For a little heat, add a pinch of cayenne pepper to the crab mixture. You can also mix in finely chopped celery or bell pepper for extra crunch.
