Crab stuffed shrimp is the perfect double dose of seafood dish to impress at any occasion and is ready in only minutes! The shrimp will turn out elegantly with a crunchy breadcrumb topping and savory, flavorful stuffing making this the first thing gone at a party! This simple-to-make crab stuffed shrimp will truly make you shine like a professional chef!
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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.