Crab-stuffed shrimp looks elegant but is surprisingly simple to make. Jumbo shrimp are butterflied and filled with a savory crab mixture that’s creamy, crisp on top, and seasoned just right. It’s an easy appetizer that feels special—great for entertaining without a lot of fuss or expense.
I’m a big fan of shrimp: it cooks fast, stretches a budget, and always impresses guests. Its quick cooking time makes this dish ideal when you want something that’s both show-stopping and stress-free.
Shrimp Prep: The Key to Stuffing Success
Start with good shrimp—jumbo or extra-large are best. They’re easier to work with and give you a satisfying bite. After peeling and deveining, create a pocket for the stuffing by slicing down the back where the vein was removed. Make a deep cut but don’t slice through; think “butterfly” rather than cutting the shrimp in half. A sharp knife and a steady hand are all you need.
That pocket is what transforms plain shrimp into an elegant stuffed appetizer, so take your time to make a neat opening that will hold the crab mixture.
The Crab Filling
The filling is similar to a crab cake mixture: lump crab meat folded into mayo, a bit of dijon, Worcestershire, an egg or binder, breadcrumbs (or crushed Ritz for a buttery lift), and seasonings like Old Bay or paprika. Minced onion, garlic, and fresh parsley add brightness. Combine until the mixture holds together when squeezed—moist but not soggy.
Breadcrumbs are the main binder, but seasoned crumbs or crushed crackers both work well. They help the filling brown and hold its shape once baked.
The Crab Meat
Lump crab is my go-to because of its texture and appearance, but backfin or claw meat are fine too. Add the crab at the end and fold gently so you keep some lumps intact—this makes the filling look and taste more like real crab, rather than mush.
Stuffing Your Shrimp
Scoop a spoonful of filling and roll it lightly in your palm into a compact ball. Tuck it into the crevice of each butterflied shrimp so it sits snugly without falling out. Place the stuffed shrimp in a baking dish that’s been brushed with melted butter—cast iron is ideal because it browns evenly and makes a striking presentation.
You can pack them close together; they’ll cook up nicely while the stuffing becomes golden.
Finishing Them Off
Bake the shrimp at a high temperature (about 400°F) for roughly 12–15 minutes, until the shrimp are opaque and the topping is golden. When you remove them, brush the shrimp with the melted butter pooled in the dish for extra flavor and gloss.
Serve and Enjoy!
Finish with a squeeze of lemon and serve warm straight from the cast iron or baking dish. It looks restaurant-worthy, requires only one pan for roasting and serving, and gives guests a delicious bite that’s easy to pick up by the tail.
More Popular Shrimp Appetizers
Roasted Shrimp Cocktail w/ Homemade Cocktail Sauce-
Bacon Wrapped Shrimp w/ Dipping Sauce!
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Mexican Appetizer (Shrimp Tostadas Bites)
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Dynamite Shrimp Tempura (w/ Sriracha Aioli)
Crab Stuffed Shrimp
Pin Recipe
Ingredients
- 1 lb jumbo shrimp (16-20 count) shelled, deveined with tails left on
- 4 tablespoon butter, melted
- 1 lemon, juiced
- 2 tablespoon mayo
- 1 tablespoon dijon
- 1½ teaspoon Worcestershire sauce
- ½ teaspoon paprika
- ½ teaspoon chili powder
- ¼ teaspoon salt
- ¼ teaspoon freshly cracked black pepper
- 2 cloves garlic, minced
- 2 tablespoon minced yellow onion
- 2 tablespoon fresh parsley, minced
- ⅓ cup breadcrumbs
- 8 oz crab meat lump preferred
Equipment
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Cast iron dish or baking dish
Method
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Preheat oven to 400°F.
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If your shrimp are not peeled, remove the shell but leave the tail segment intact so guests have a handle to pick them up.
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Brush melted butter in the bottom of a 9″ cast iron or baking dish.
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Butterfly each shrimp by slicing into the curved side halfway through to create a pocket for the filling. Repeat for all shrimp.
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Spoon the crab mixture into your hand, shape into a small ball, and press it into the pocket of each shrimp so it’s snug.
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Arrange the stuffed shrimp in the prepared dish, packed close but not crowded. I like arranging them in a circle so they face the same way.
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Bake uncovered about 15 minutes, until shrimp are opaque and the stuffing is golden.
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Remove from oven, let cool briefly, then brush shrimp with the remaining butter from the dish. Squeeze lemon over the top and serve warm.
Nutrition
Notes
Serve the shrimp right in the cast iron dish from the oven—place it on a trivet and warn guests it’s hot. Lemon wedges and pita or crusty bread are nice for soaking up juices.
Tried this recipe?
Let us know how it was!