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–+ servings
A cast-iron skillet filled with Crab Stuffed Shrimp, lemon slices, and fresh parsley.
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5 from 4 votes

Crab Stuffed Shrimp

Crab Stuffed Shrimp - baked butterfly shrimp topped with a crab cake filling - are the appetizers that you and your party guests will crave over and over again!
Prep Time20 minutes
Cook Time10 minutes
Course: Appetizers
Cuisine: American
Servings: 6
Calories: 385kcal
Author: Shani W.

Equipment

  • Chef's Knife
  • Mixing Bowl
  • Pastry Brush
  • Cast Iron Skillet or Baking Dish

Ingredients
  

Shrimp

  • 2 pounds deveined shrimp, shell on
  • 2 teaspoon extra-virgin olive oil
  • 1 tablespoon Old Bay seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon black pepper
  • ½ teaspoon oregano

Crab Stuffing

  • ¾ cups mayonnaise
  • ½ cup panko breadcrumbs
  • 2 teaspoons grated parmesan
  • 1 tablespoon garlic powder
  • 1 teaspoon dijon mustard
  • 1 teaspoon onion powder
  • 1 teaspoon Old Bay seasoning
  • ½ count lemon juiced
  • lemon zest from the halved lemon
  • 1 tablespoon fresh chopped parsley plus extra for garnish
  • 8 ounces lump crabmeat/claw crabmeat

Garlic Butter

  • 2 tablespoons salted butter melted
  • 1 teaspoon minced garlic
  • ½ teaspoon dill

Instructions

Shrimp Preparation

  • Start out by deveining and peeling the top of the shells off of the shrimp. Leave the tail pieces of shell on for presentation/functionality.
  • Butterfly the shrimp by slicing down the back, but don't cut it all the way through. You should be able to sit the shrimp flat on a surface.
  • In a medium-sized bowl, mix the butterflied shrimp, olive oil, Old Bay, garlic powder, smoked paprika, black pepper, and oregano together. Set aside to marinate.

Crab Filling

  • In another bowl, stir together all of the filling ingredients together, except the crab, until fully combined.
  • Gently fold in the crab meat, being careful not to break up too many pieces.

Baked Stuffed Shrimp

  • Preheat your oven to 350℉.
  • Take a butterflied shrimp and add a dollop of crab filling to the top.
  • Set the shrimp on a large skillet, then press the bottom shell into the filling to seal everything together.
  • Repeat with the remaining shrimp in a circular pattern.
  • Bake the shrimp for 10 minutes, then cut the oven to broil and broil the top for another 2 minutes so the crab filling gets a little color.
  • Stir together the melted butter, minced garlic, and dill. Brush the garlic butter mixture on the hot shrimp, fresh from the oven.
  • Serve hot with extra fresh parsley sprinkled on top. Enjoy!

Notes

Make Ahead Instructions:
You can make this up to 1 day ahead of time. Make the crab filling and store it in a sealed container in the fridge. Butterfly and season the raw shrimp, then add those to another sealed container. When you're ready to cook/serve, simply assemble the shrimp in a baking pan and follow the recipe instructions from there.
 

Nutrition

Calories: 385kcal | Carbohydrates: 8g | Protein: 30g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 231mg | Sodium: 1612mg | Potassium: 320mg | Fiber: 1g | Sugar: 1g | Vitamin A: 688IU | Vitamin C: 4mg | Calcium: 146mg | Iron: 2mg