Crab and shrimp are delicious on their own, but, wait until you combine the two.
If you love crab cakes and shrimp as much as we do, then you are going to flip for this dish. It’s the perfect appetizer and guests always go crazy for it. And the assembly can be done hours in advance. So good!
How To Make Crab-Stuffed Shrimp
NOTE: If you liked this video, please subscribe to our YouTube channel. Remember to click the little ‘bell’ icon so you’ll never miss a new video! Thank you!
The Ingredients You Will Need
This is one of those “special occasion” dishes, mainly because quality crab can be somewhat costly. But, the results are truly spectacular. Here’s what you’ll need to have on hand:
Crab meat – Regular lump crab is what we recommend. Jumbo lump crab is excellent, but very pricey. You could even ‘claw meat’ crab. We don’t recommend imitation crab.
Butter – Unsalted – You’ll need about a stick and a quarter of it.
Onion – Chopped.
Pepper – We recommend poblano, which can be found in the produce section of most markets. It’s mild. A decent substitution is green bell pepper.
Garlic – Minced.
Seasonings – Salt, pepper, Creole/Cajun, Old Bay.
Egg – Lightly beaten.
Mayonnaise – We love Dukes, but go with your favorite.
Mustard – We recommend whole grain, but Dijon would be great, too.
Hot sauce – Tabasco or Louisiana hot sauce is great. Add a little or a lot, depending on how spicy you want your crab cake mixture to be.
Lemon juice – From half of a fresh lemon.
Butter crackers – We highly recommend Ritz.
Shrimp – Extra jumbo is best (16/20: Shrimp count per pound).
EXPERT TIP: As mentioned, regular lump crab is perfect for this filling. All you need is 8 ounces. The filling can be made up to 24 hours in advance. Keep it covered in the fridge.
Tips For Making Perfect Crab-Stuffed Shrimp
Be Gentle – Carefully fold the lump crab meat into the stuffing mixture to avoid breaking up the crab chunks and maintain a nice texture.
Go Big – Select large, deveined shrimp with the tails left on for an elegant presentation and easy handling.
Be Generous, But Not Too Much – When stuffing the shrimp, be generous with the crab mixture but ensure it’s compact to prevent it from falling out during cooking.
Don’t Overcook – Bake the stuffed shrimp just until the shrimp turns opaque and the stuffing is heated through to avoid overcooking the delicate seafood.
EXPERT TIP: Use a sharp paring knife to create a slit in the outside part of the tail. It should be deep enough so you can place it (tail-side down) on your baking sheet.
How To Serve
These make an impressive appetizer, but they are also wonderful as a main course, served with another classic Cajun dish, such as red beans and rice.
When serving to guests, you can figure typically two shrimp per person. This recipe makes approximately 18 stuffed shrimp, so plan accordingly. The recipe can easily be doubled if serving a crowd.
These are best served piping hot, right out of the oven. However, they can be assembled several hours in advance of baking. Be sure to drizzle plenty of melted butter over the tops are they are on the platter.
EXPERT TIP: When stuffing the shrimp with the crab, form a crab ball in your hand, compressing it before pressing it into the backside of the shrimp. Press the tail down onto the crab mixture to help it stay in place. As the crab cooks, the mixture will tighten up.
Other Amazing Appetizer Recipes to Try
There’s nothing much more festive than serving elegant appetizers to guests at a party or before a wonderful meal. Here are a few of our fancier appetizers that we’re sure will be a hit for you:
Spanish Garlic Shrimp (Gambas al Ajillo)
Oysters Rockefeller
Grilled Oysters with Roasted Tomato Compound Butter
Beef Negimaki
Bacon Parmesan Gougères
Crab Beignets
Seared Scallops with Pancetta and Hollandaise
Marinated Olives
Grissini (Italian Breadsticks)
Baked Brie with Praline Pepper Sauce
Seared Shishito Peppers
These are all classic in their own way. But, in the meantime, isn’t this epic dish catching your eye?
These are truly spectacular. When you serve them, you will undoubtedly be met with lots of “ooh’s” and “ah’s.”
And then wait until folks dig in. They are not fishy tasting at all.
Even non-seafood lovers rave about this special dish. They are buttery and over-the-top scrumptious.
Ready to make the best crab and shrimp dish this side of New Orleans? Go for it!
And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
Crab-Stuffed Shrimp
Video
Equipment
- 1 9"x13" baking dish
Ingredients
- 1 lb extra-jumbo shrimp peeled, deveined, tails left on
- 2 teaspoon Creole or Cajun seasoning divided
- 10 tablespoon unsalted butter divided
- ¼ cup onion chopped
- ¼ cup poblano pepper seeded and chopped
- 3 cloves garlic minced
- 8 oz lump crab meat regular or jumbo
- 1 large egg lightly beaten
- ⅓ cup mayonnaise
- 1 tablespoon whole-grain mustard
- 1 tablespoon lemon juice from one half of a lemon
- 1 cup butter crackers crushed, usually one sleeve of Ritz
- ½ teaspoon Kosher salt
- ½ teaspoon black pepper
- 1 teaspoon Old Bay seasonings
- 3 dashes hot sauce i.e., Tabasco or Louisiana Hot Sauce
- 2 tablespoon parsley fresh, chopped, for garnish (optional)
- lemon wedges for serving (optional)
Instructions
- Preheat oven to 375°F.
- In a large bowl, toss the shrimp with 1 teaspoon Creole/Cajun seasoning until coated. Use a sharp knife to butterfly the backside of the shrimp. Set aside.1 lb extra-jumbo shrimp, 2 teaspoon Creole or Cajun seasoning
- In a medium skillet, melt 2 tablespoon butter over medium heat. Add the onion and poblano and sauté until soft, about 3 to 4 minutes. Add the garlic and sauté for another 30 seconds to 1 minute. Remove from heat and set aside to cool for about 10 minutes.10 tablespoon unsalted butter, ¼ cup onion, ¼ cup poblano pepper, 3 cloves garlic
- In a large bowl, add the crab and pick it over for any shells or cartilage. Add the cooked veggies, egg, mayonnaise, mustard, lemon juice, crackers, salt, pepper, 1 teaspoon Creole/Cajun seasoning, Old Bay seasoning, and several dashes of the hot sauce. Use a large wooden spoon or spatula to gently fold the mixture, until fully mixed.8 oz lump crab meat, 1 large egg, ⅓ cup mayonnaise, 1 tablespoon whole-grain mustard, 1 tablespoon lemon juice, 1 cup butter crackers, ½ teaspoon Kosher salt, ½ teaspoon black pepper, 1 teaspoon Old Bay seasonings, 3 dashes hot sauce
- Place the seasoned shrimp into the baking dish, butterflied tail-side down, pressing down enough so the shrimp stands with the tail sticking up above it.
- Melt the remaining 8 tablespoon butter in the microwave (or a small saucepan). Pour about half of the butter (4 tbsp) into the baking dish.
- Divide the crab mixture into as many small balls as you have shrimp (usually 14 to 18). Carefully stuff the crab mixture into the back of the standing shrimp, pressing the tail into the crab to help secure it in place.
- Brush (or drizzle) half of the remaining butter (about 2 tbsp) over the tops of the crab and shrimp.
- Bake until the shrimp is pink and the crab is lightly browned on top, about 20 to 22 minutes.
- Remove from the oven and then use a small spatula to remove each stuffed shrimp to a platter. Drizzle the remaining butter all over the top. Garnish with chopped parsley, if desired. Serve immediately with lemon wedges on the side.2 tablespoon parsley, lemon wedges
driving directions says
An enticing and flavorful dish that brings together the richness of crab and the succulence of shrimp.
Kris Longwell says
Thanks! We agree!!
James says
I made the crab-stuffed shrimp this evening. All I can say is WOW. Great flavors. I will definitely be making this again.
Kris Longwell says
Hi James!!! Woo hoo! So glad you loved the crab-stuffed shrimp! That is one of our favs, too! Thank you so very much for letting us know how it went for you and for the awesome review. That truly means so much to us! Please stay in touch! Kris & Wesley
BJ says
I made this recently for a family dinner. Everyone loved it ! Absolutely delicious! the recipe is perfection ! Thank you !
Kris Longwell says
Hi BJ!! You just made our day! We are so so thrilled you made the crab-stuffed shrimp and had such awesome success with it! Thank you SO MUCH for sharing and for the wonderful review. That means the world to us!! Stay in touch! Kris & Wesley
Chef Mimi says
Ohhhhh my. This could be my last meal. Hopefully not too soon.
Kris Longwell says
Yes! Let’s not have that meal anytime soon! In the meantime, go ahead and indulge in a little crab-stuffed shrimp! Sooooo good!!! xoxo