Name: Crab Cake Stuffed Shrimp
Prep time: 15 min
Cook time: 20 min
Total time: PT-488882H59M18S
Cuisine: American
Ingredients: 2 tablespoons butter; ½ cup finely diced onion; ¼ cup finely diced red bell pepper; ½ pound lump crab meat; ¼ cup mayonnaise; 1 egg, lightly beaten; ½ cup breadcrumbs (panko or regular); 1 tablespoon Dijon mustard; 1 teaspoon Worcestershire sauce; ½ teaspoon Old Bay seasoning; Salt and black pepper, to taste; 12–16 large shrimp, peeled and deveined, tails on, butterflied; Olive oil or melted butter (for brushing); Optional: Fresh parsley or lemon wedges for garnish

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Crab Cake Stuffed Shrimp is a seafood lover’s dream—juicy, tender shrimp filled with a flavorful crab mixture that’s golden and buttery on the outside, and rich and moist on the inside. I love making this dish when I want something elegant without a ton of effort. It’s perfect for date nights, holidays, or just when I feel like treating myself to something special from the sea.

Why You’ll Love This Recipe

I love how this recipe brings together two classic seafood favorites—crab cakes and shrimp—in one stunning bite. The crab stuffing is creamy, savory, and packed with flavor, while the shrimp keeps everything light and juicy. It’s surprisingly simple to assemble, but the final result always looks and tastes restaurant-worthy. Whether I’m serving a few or a crowd, this dish never fails to impress.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 tablespoons butter
1/2 cup finely diced onion
1/4 cup finely diced red bell pepper
1/2 pound lump crab meat
1/4 cup mayonnaise
1 egg, lightly beaten
1/2 cup breadcrumbs (panko or regular)
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon Old Bay seasoning
Salt and black pepper, to taste
12–16 large shrimp, peeled and deveined, tails on, butterflied
Olive oil or melted butter (for brushing)
Fresh parsley or lemon wedges for garnish (optional)

Directions

I start by preheating the oven to 375°F and lining a baking sheet with parchment paper or lightly greasing it.
In a skillet over medium heat, I melt the butter and sauté the onion and red bell pepper until soft and fragrant. I set them aside to cool slightly.
In a large bowl, I gently combine the crab meat, mayonnaise, egg, breadcrumbs, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, pepper, and the cooked vegetables.
I carefully butterfly the shrimp by slicing them down the back and slightly opening them up so they lie flat. I arrange them on the baking sheet with the cut side up.
Using a spoon, I mound a small amount of crab filling onto the center of each shrimp and press it gently to adhere.
I brush the tops with olive oil or melted butter to help them brown beautifully.
I bake the shrimp for about 15–18 minutes, or until the shrimp are pink and the crab stuffing is golden and cooked through.
I garnish with fresh parsley and lemon wedges before serving.

Servings and timing

This recipe makes about 4 servings (3–4 shrimp per person). It takes around 40 minutes from start to finish—15 minutes for prep and about 20 minutes to cook.

Variations

I add a little chopped jalapeño or cayenne pepper for a spicy kick.
For extra richness, I mix in a bit of cream cheese or shredded Parmesan to the filling.
I swap lump crab for claw meat or imitation crab when I want a more budget-friendly option.
I sometimes drizzle a little lemon garlic butter over the top after baking for added flavor.
I turn this into an appetizer by using smaller shrimp and serving them on skewers.

Storage/Reheating

If I have leftovers, I store them in an airtight container in the fridge for up to 2 days. To reheat, I place them in the oven at 350°F for 8–10 minutes until warmed through. I avoid microwaving, as it can make the shrimp rubbery. These don’t freeze well after being cooked, but I’ve had success freezing the uncooked crab stuffing for later use.

FAQs

Can I make these ahead of time?

Yes, I often assemble the shrimp and stuffing a few hours ahead and refrigerate them until I’m ready to bake. It makes dinner prep super easy.

What type of shrimp works best?

I use large or jumbo shrimp so there’s enough space to hold the crab filling and they don’t overcook in the oven.

Can I use canned crab meat?

Yes, I’ve used canned lump crab and it works fine. I just make sure to drain it well and pick out any shell bits.

Do I need to devein the shrimp?

Definitely. I always peel and devein the shrimp for the best presentation and flavor.

What should I serve with stuffed shrimp?

I usually pair it with a fresh salad, roasted asparagus, or garlic butter green beans. A side of rice or mashed cauliflower works great too.

Conclusion

Crab Cake Stuffed Shrimp is one of those dishes that looks and tastes fancy but is surprisingly easy to make. With juicy shrimp, rich crab filling, and savory spices, it’s a seafood favorite I love pulling out for special meals or any time I want something extra delicious. Once I made it the first time, it quickly became a repeat favorite in my kitchen.