Crab stuffed shrimp is the perfect double dose of seafood to impress at any occasion and will be the first thing gone at a party! This elegant shrimp has a crunchy breadcrumb topping and savory, flavorful crab stuffing! It is simple to make and will truly make you shine like a professional chef!
Best Crab Stuffed Shrimp
This crab stuffed shrimp recipe will look like it came from a fine dining seafood restaurant! The combination of sweet crab, mayonnaise, cream cheese, Cajun seasoning, and parsley is the perfectly creamy mixture to for stuffing jumbo shrimp.
Cutting and deveining the shrimp is easy too! If you want to save some time, you can prepare the crab filling in advance and this healthy seafood dish will be ready in only 20 minutes!
Jump to:
Also check out my post for quick shrimp recipe ideas.
🥘 Crab Stuffed Shrimp Ingredients
This fabulous recipe calls for simple and easy-to-find ingredients! The optional Dijon mustard, Worcestershire sauce, and lemon juice aren't a necessity, but they make the crab meat stuffing even more flavorful.
- Cajun Seasoning - ½ teaspoon of Cajun seasoning (up to 1 teaspoon, or Old Bay seasoning or Creole seasoning).
- Mayonnaise - ¼ cup of mayonnaise.
- Cream Cheese - 2 ounces of cream cheese.
- Parsley - ½ tablespoon of dried parsley (or use 1 tablespoon fresh chopped parsley).
- Parmesan Cheese - 3 tablespoons of Parmesan cheese (freshly grated).
- Breadcrumbs - ½ cup Panko breadcrumbs (or plain breadcrumbs).
- Crab - 6 ounces of crab meat (drained, or use fresh crab meat).
- Shrimp - 2 pounds of jumbo shrimp (peeled, deveined, & butterflied).
- Salt and Pepper - ¼ teaspoon each, salt & pepper (to taste).
- Lemon - 1 lemon (cut into wedges).
- Dijon Mustard (optional) - 2 teaspoons of Dijon mustard.
- Worcestershire Sauce (optional) - 1 splash of Worcestershire sauce (or lemon juice, optional).
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How to Make Crab Stuffed Shrimp
If you prepare the filling in advance, this crowd-pleasing shrimp dish will be ready to serve in only 20 minutes, talk about easy! All you will need is a baking sheet, mixing bowl, and measuring spoons to get started!
This recipe will make 6 servings of crab stuffed shrimp! It makes a perfect first bite to share with family and friends, or you can serve it as a main dish and with some tasty side dishes!
Make Crab Filling
- Prep and preheat. First, preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly greased aluminum foil.
- Add ingredients and whisk. In a medium-sized mixing bowl add the ¼ cup of mayonnaise, 2 ounces of cream cheese, ½ teaspoon of Cajun seasoning (or Old Bay Seasoning, or Creole Seasoning), and ½ tablespoon of dried parsley (plus the optional 1 splash of Worcestershire sauce, lemon juice, or 2 teaspoons Dijon mustard if desired). Whisk until creamy and well combined.
- Make crab mix. Add your 6 ounces of crab meat, freshly grated 3 tablespoons of Parmesan cheese, and ½ cup breadcrumbs then gently fold the filling mixture together.
Stuff Shrimp
- Cut shrimp. Place your 2 pounds of shrimp onto a cutting board and, using a sharp knife, cut a slit in the underside of the shrimp that is about ¾-inch deep and stopping at the tail.
- Stuff shrimp. Using a spoon, gently stuff each shrimp with 1-2 tablespoons of the crab meat mixture. Place the shrimp onto your prepared baking sheet with the stuffed side up. *You can also wrap the shrimp around a ball of stuffing.
- Season. Lightly season the crab-stuffed shrimp with ¼ teaspoon of salt and ¼ teaspoon of pepper, to taste.
Bake Crab Stuffed Shrimp
- Bake. Bake at 375°F (190°C) for about 20 minutes, or until the shrimp are fully cooked and golden-brown in color.
- Finish and serve. Once cooked, remove from the oven and serve immediately with 1 lemon wedges or garnish with more chopped parsley if desired.
Crab stuffed shrimp will pair nicely along with any hearty sides! Try it with our instant pot mashed potatoes, cream cheese pasta, or broccolini salad recipes. Enjoy!
💭 Angela's Tips & Recipe Notes
- If you don't have cream cheese on hand, you can substitute it for any of your favorite soft cheeses (like mascarpone or ricotta). Additionally, the Parmesan cheese can be swapped out for Asiago or Romano.
- To make this recipe gluten-free, replace the breadcrumbs with your favorite gluten-free cracker or pork rinds (crushed). Almond flour can also be used, but it will have a less contrasting texture in the creamy filling.
- Make sure to keep an eye on your shrimp, as you don't want to overcook it! Overcooked shrimp gets tough and rubbery.
🥡 STORING & REHEATING
Place any leftovers into an airtight container and store them in the fridge for up to 3-4 days. These shrimp can be frozen (baked or unbaked) for up to 3 months.
Reheating Crab Stuffed Shrimp
These shrimp don't need to be thawed before reheating (if frozen). Simply place them onto a baking sheet and bake at 375°F (190°C) until heated thoroughly.
❓ Recipe FAQs
You can freeze any excess crab stuffing and use at a later time. Just place it in an airtight container or heavy-duty freezer bag and use within 3 months.
Yes! If you are looking to save some time you can making the stuffing in advance and keep in fridge up to 1 day. You can also prep the shrimp and store in separate containers.
Crab stuffed shrimp goes well with any hearty side dishes! If you are looking for an impressive vegetable, try bacon wrapped asparagus. Otherwise sides like dirty rice or garlic Parmesan angel hair pasta would be perfect.
😋 More Delicious Seafood Favorites
- Crab Stuffed Salmon- A simple and elegant salmon recipe stuffed with delicious and creamy crab filling!
- New Orleans BBQ Shrimp- A seafood lover's dream recipe ready to serve in only 15 minutes!
- Seafood Chowder With Smoked Salmon- Delicious and hearty seafood chowder recipe you should try for your next family dinner!
- Crab Rangoons- Crab rangoons filled with rich cheese and tender bits of crab making this recipe a perfect go-to appetizer!
- Crawfish Etouffee- Try this easy-to-make Cajun classic dish if you love a butter sauce with a little heat!
- Oven Fried Catfish- A quick and easy recipe that is a healthier alternative to fried Catfish!
Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Subscribe to the newsletter today (no spam, I promise)! Don't forget to tag me when you try one of my recipes!
📖 Recipe Card
Crab Stuffed Shrimp
Ingredients
- ½ teaspoon Cajun seasoning (up to 1 teaspoon, or Old Bay seasoning or Creole seasoning)
- ¼ cup mayonnaise
- 2 oz cream cheese
- ½ tablespoon dried parsley (or use 1 tablespoon fresh chopped parsley)
- 3 tablespoon Parmesan cheese (freshly grated)
- ½ cup Panko breadcrumbs (or plain breadcrumbs)
- 6 oz crab meat (drained, or use fresh crab meat)
- 2 lbs jumbo shrimp (peeled, deveined, & butterflied)
- ¼ teaspoon each, salt & pepper (to taste)
- 1 lemon (cut into wedges)
- 2 teaspoon Dijon mustard (optional)
- 1 splash Worcestershire sauce (or lemon juice, optional)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- To get started, preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly greased aluminum foil.
- In a medium-sized mixing bowl add the mayonnaise, cream cheese, Cajun seasoning (or Old Bay Seasoning, or Creole Seasoning), and parsley (plus the optional Worcestershire sauce, lemon juice, or Dijon mustard if desired). Whisk until creamy and well combined.
- Add your crabmeat, freshly grated Parmesan cheese, and breadcrumbs then gently fold the filling mixture together.
- Place your shrimp onto a cutting board and, using a sharp knife, cut a slit in the underside of the shrimp that is about ¾-inch deep and stopping at the tail.
- Using a spoon, gently stuff each shrimp with 1-2 tablespoons of the crab meat mixture. Place the shrimp onto your prepared baking sheet with the stuffed side up. *You can also wrap the shrimp around a ball of stuffing.
- Lightly season the crab-stuffed shrimp with salt and pepper, to taste.
- Bake at 375°F (190°C) for about 20 minutes, or until the shrimp are fully cooked and golden-brown in color.
- Once cooked, remove from the oven and serve immediately with lemon wedges or garnish with more chopped parsley if desired.
Notes
- If you don't have cream cheese on hand, you can substitute it for any of your favorite soft cheeses (like mascarpone or ricotta). Additionally, the Parmesan cheese can be swapped out for Asiago or Romano.
- To make this recipe gluten-free, replace the breadcrumbs with your favorite gluten-free cracker or pork rinds (crushed). Almond flour can also be used, but it will have a less contrasting texture in the creamy filling.
- Make sure to keep an eye on your shrimp, as you don't want to overcook it! Overcooked shrimp gets tough and rubbery.
- To store: Place any leftovers into an airtight container and store them in the fridge for up to 3-4 days.
- To freeze: These shrimp can be frozen (baked or unbaked) for up to 3 months.
- To reheat: These shrimp don't need to be thawed before reheating (if frozen). Simply place them onto a baking sheet and bake at 375°F (190°C) until heated thoroughly.
Jul says
Big hit at Easter dinner !!!! So easy and so good. We all agreed that they DO need a squeeze of lemon over them because they are rich. Definitely will be doing this one again