Crab Cake Stuffed Shrimp is an elegant and mouthwatering dish that’s perfect for special occasions or whenever you want to impress your guests. Juicy shrimp are stuffed with a flavorful crab cake mixture, then baked to perfection. This decadent recipe combines the sweetness of crab meat with the savory richness of shrimp for a truly luxurious treat.
Why You’ll Love This Recipe
- Sophisticated Flavor: Combines two seafood favorites—shrimp and crab—for a restaurant-quality dish.
- Easy to Prepare: Simple ingredients and straightforward steps make this gourmet dish achievable at home.
- Versatile: Perfect as an appetizer, main course, or part of a seafood platter.
- Customizable: Easily adjust the seasonings and ingredients to suit your taste.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Large shrimp (peeled, deveined, and butterflied)
- Lump crab meat (picked over for shells)
- Panko breadcrumbs
- Mayonnaise
- Dijon mustard
- Worcestershire sauce
- Old Bay seasoning
- Lemon juice
- Fresh parsley (chopped)
- Garlic (minced)
- Salt and black pepper
- Butter (melted)
Directions
- Preheat Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
- Prepare the Crab Cake Filling: In a bowl, mix crab meat, panko breadcrumbs, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, parsley, garlic, salt, and pepper. Gently stir to combine without breaking up the crab meat too much.
- Butterfly the Shrimp: Peel and devein the shrimp, leaving the tails on. Make a shallow cut along the back of each shrimp and flatten slightly to create a pocket for stuffing.
- Stuff the Shrimp: Spoon a small amount of crab cake mixture into each shrimp, pressing gently to secure it. Arrange the stuffed shrimp on the prepared baking sheet.
- Brush with Butter: Drizzle or brush melted butter over the stuffed shrimp for added flavor and moisture.
- Bake: Bake for 15-18 minutes, or until the shrimp are pink and opaque and the crab filling is golden brown.
- Serve: Garnish with additional parsley and serve with lemon wedges or your favorite dipping sauce.
Servings and Timing
- Servings: 4-6 (as an appetizer or main dish)
- Prep Time: 20 minutes
- Cook Time: 15-18 minutes
- Total Time: 35-38 minutes
Variations
- Spicy Kick: Add cayenne pepper or red chili flakes to the crab mixture for a spicy twist.
- Gluten-Free: Use gluten-free breadcrumbs or almond meal in place of panko.
- Cheesy Stuffing: Mix in a small amount of shredded Parmesan or cheddar cheese with the crab filling.
- Herb Upgrade: Substitute parsley with fresh dill, thyme, or tarragon for a different flavor profile.
- Grilled Option: Grill the stuffed shrimp over medium heat for 3-4 minutes per side instead of baking.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheating: Reheat in a 350°F (175°C) oven for about 10 minutes, or until warmed through. Avoid using a microwave to maintain the texture.
- Freezing: Freeze uncooked stuffed shrimp in a single layer, then transfer to a freezer-safe bag for up to 1 month. Bake directly from frozen, adding a few extra minutes to the cooking time.
FAQs
1. Can I use canned crab meat?
Yes, but lump or backfin crab meat is recommended for better flavor and texture. Drain it well before using.
2. What size shrimp should I use?
Large (16-20 count per pound) or jumbo shrimp work best for stuffing.
3. Can I make these ahead of time?
Yes, assemble the stuffed shrimp and refrigerate them for up to 8 hours before baking.
4. What can I serve with crab cake stuffed shrimp?
Pair with rice pilaf, roasted vegetables, or a fresh green salad for a complete meal.
5. How do I prevent the filling from falling out?
Pack the crab mixture gently but firmly into the shrimp and make sure the shrimp are butterflied deeply enough to cradle the stuffing.
6. Can I add other seafood to the filling?
Yes, finely chopped scallops or cooked lobster meat can be mixed with the crab for an extra luxurious dish.
7. What dipping sauces pair well with this dish?
Tartar sauce, lemon butter sauce, or a spicy aioli complement the flavors beautifully.
8. Can I fry these instead of baking?
Yes, coat the stuffed shrimp lightly in breadcrumbs and pan-fry in butter or oil until golden and cooked through.
9. How do I know when the shrimp are done?
The shrimp should be pink and opaque, and the filling should be golden and firm to the touch.
10. Can I substitute mayonnaise in the filling?
Greek yogurt or sour cream can be used as a lighter alternative to mayonnaise.
Conclusion
Crab Cake Stuffed Shrimp is an indulgent yet easy-to-make dish that’s perfect for impressing guests or treating yourself to a gourmet meal. The combination of tender shrimp and flavorful crab filling creates a stunning centerpiece for any occasion. Give this recipe a try and savor the luxurious flavors of seafood perfection!
Print
Crab Cake Stuffed Shrimp
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Total Time: 38 minutes
- Yield: 4 servings 1x
- Category: Appetizer Main Dish
- Method: Baking
- Cuisine: American
Description
Crab Cake Stuffed Shrimp is an elegant seafood dish that combines jumbo shrimp with a rich and flavorful crab cake filling. Perfect for special occasions or a gourmet dinner at home, these stuffed shrimp are baked to golden perfection and pair wonderfully with a side of lemon butter sauce.
Ingredients
For the Stuffed Shrimp:
- 12 large jumbo shrimp, peeled and deveined, tails left on
- 6 oz (170g) lump crab meat, picked over for shells
- 1/3 cup (40g) breadcrumbs (panko or plain)
- 2 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1 tsp Old Bay seasoning
- 1 small egg, beaten
- 1 tbsp fresh parsley, chopped
- 1 tsp lemon juice
- 1 clove garlic, minced
- 1 tbsp melted butter
For Garnish:
- Lemon wedges
- Additional parsley
Instructions
- Preheat the Oven:
- Preheat your oven to 375°F (190°C). Lightly grease a baking dish or line it with parchment paper.
- Prepare the Shrimp:
- Butterfly the shrimp by slicing down the back (where deveined) and gently flattening. Lay them flat on the prepared baking dish with tails up.
- Make the Crab Cake Filling:
- In a medium bowl, mix together the crab meat, breadcrumbs, mayonnaise, Dijon mustard, Old Bay seasoning, egg, parsley, lemon juice, and minced garlic. Gently stir to combine without breaking the crab meat too much.
- Stuff the Shrimp:
- Scoop about 1-2 tablespoons of the crab mixture and shape it into a small mound. Place the mound on top of the butterflied shrimp, pressing gently to secure.
- Bake the Shrimp:
- Drizzle melted butter over the stuffed shrimp. Bake in the preheated oven for 15-18 minutes, or until the shrimp are pink and opaque, and the crab filling is lightly golden.
- Serve:
- Garnish with lemon wedges and additional parsley. Serve warm with your favorite dipping sauce or over a bed of rice or salad.
Notes
- For a spicier kick, add a pinch of cayenne pepper or a few dashes of hot sauce to the crab filling.
- If you prefer a crispier topping, sprinkle a little extra breadcrumb on the crab mixture before baking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated in the oven at 350°F (175°C).