Crab Stuffed Shrimp

I like to make a delicious garlic butter that goes on top, but if you’re big batching this recipe, make my seafood boil sauce and dip those shrimp right in there. It’s a flavorfest.

I’ve got an amazing baked stuffed shrimp recipe you’ve got to try for your next dinner party! You start by taking butterflied shrimp and packing them with a mouthwatering crab stuffing, which makes for a seafood dish that’s so fancy and flavorful, it’s perfect for any special occasion.

The secret is using top-quality crabmeat , so you really get that sweet, briny taste in every bite.

This is truly the perfect appetizer—impressive enough to wow your guests, but still super easy to whip up in no time.

(full ingredient list and instructions can be found in the recipe card)

• Jumbo Shrimp provide a nice bit of room for the crab meat filling. I like to use  The bigger size also delivers a sweeter, meatier shrimp flavor that perfectly complements the rich crab mixture. I like to use jumbo gulf shrimp, to me it has the best flavor! Save any leftovers and make my crispy beer battered shrimp next!
• Jumbo lump crab meat provides large, succulent pieces of crab that make each bite extra meaty and satisfying. Be sure to get high-quality crabmeat, preferably from the seafood counter or fishmonger retailer. Grocery stores don’t always have the best options.
• Breadcrumbs help bind the crab mixture together and absorb any excess moisture, preventing the filling from becoming too wet or falling apart. They also add a subtle texture so that the filling isn’t too mushy. If you don’t have breadcrumbs, you can also use crushed ritz crackers!
• Seasonings – old bay seasoning, garlic powder, onion powder, herbs de provence, and of course kosher salt and black pepper are what we’re using to season those shrimp. We’ll also be using a touch of old bay in the crab filling as well. 
• Garlic paste infuses a rich, savory depth throughout the stuffing without adding chunky bits, enhancing the natural sweetness of the crab. Dijon mustard adds a subtle tangy bite and helps bind the ingredients, creating a well-rounded flavor profile that complements the buttery shrimp.
• Worcestershire sauce brings a savory depth and slight tanginess that plays up the flavor of the shrimp AND the crab. A dash of hot sauce adds a subtle, spicy kick that balances out the richness of the stuffing.

Step 1: Preheat the oven to 375 degrees F. Spray a nonstick 10-inch cast iron pan with oil. Set aside. 

Prepare the Crab Meat Stuffing

Step 2: Gently place the jumbo lump crab onto a clean surface and inspect for any remaining pieces of shell or cartilage. Remove any fragments left behind but take care not to break the delicate lumps. Gently pat them dry with a paper towel.

Combine mayo, breadcrumbs, parmesan, dijon mustard, fresh parsley, lemon juice, garlic paste, Worcestershire sauce, old bay seasoning, hot sauce, and lemon zest in a large bowl. Mix everything together until combined, then add the crabmeat. Expert tip: When mixing the stuffing, handle it gently to avoid breaking up the lumps, so each bite is full of that fresh crab flavor. Place mixture into the refrigerator while preparing the shrimp. 

Clean and Butterfly the Shrimp

Step 3: Rinse the shrimp in cold water, remove the shells (if applicable), and use a sharp pairing knife to cut along the back from top to tail, being careful not to cut all the way through. Press it open so it lies flat, and remove any veins or shell fragments before cooking. If you bought deveined shrimp, you don’t have to worry about removing the vein.

Step 4: Add shrimp to a large mixing bowl and season with old bay, garlic powder, onion powder, herbs de provence, and salt and black pepper. Toss to coat, ensuring every shrimp is covered in the seasoning. Take a shrimp and pack the shrimp with the crab mixture (about 1-2 tbsps, per your personal preference and depending on the size of the shrimp you use). Place the shrimp, butterfly side down onto the cast iron pan. 

Make the Garlic Butter Sauce 

Step 5: Combine melted butter, garlic, parsley, dill, and lemon juice. Mix together. 

Step 6: Use a pastry brush to lather the shrimp in the about 1/2 of the garlic butter. Bake for 15 minutes, then broil for 2-3 minutes, until the filling develops a golden brown crust. Coat the shrimp in the remaining garlic butter and sprinkle with red pepper flakes and a squeeze of fresh lemon juice. Serve with additional lemon wedges. 

How to Serve 

I love serving this as an appetizer, but it can also double as a protein for any meal. You can pair it with lemon garlic pasta to make it into a main dish. For an elegant touch, a creamy risotto—like mushroom risotto with a generous sprinkling of parmesan is a great complement! The buttery taste of the shrimp pairs perfectly with these dishes!

For a lighter dish, serve with a fresh green salad with balsamic dressing and some garlic bread. To play up that crab flavor, serve with other crab recipes like crab mac and cheese, crab beignets, or pan fried crab cakes. 

Pro Tips

Keep an Eye on Cooking Time: Shrimp cook quickly, so watch them closely. Overbaking can make the shrimp rubbery, so take them out as soon as they turn opaque and the stuffing is just cooked through. I bake mine for 15 mins, but every oven is different so keep an eye on them after the 10-12 minute mark. 

Butterfly the Shrimp Properly: Make a clean cut along the back of the shrimp without slicing all the way through. Opening them up gives you room for a generous amount of stuffing, I do this with my baked lobster tails recipe too.

Choose Quality Crab: Use the best jumbo lump crab meat and use little filler. This helps the sweet flavor of the crab really shine.

Gentle Mixing: When combining your crab mixture, fold ingredients carefully so you don’t break up the lumps too much—those big chunks are the highlight of the dish.

If using fresh shrimp: ​be sure to use 24 hours after buying to prevent spoilage.