The Best Crab Stuffed Shrimp


 Crab stuffed shrimp is a delectable seafood dish that combines succulent shrimp with a flavorful crab filling. Jumbo or colossal-sized shrimp are used for this dish, and they are butterflied and stuffed with a mixture of crab meat, breadcrumbs, herbs, spices, and cheese. The filling is usually made with lump crab meat, which has a delicate and sweet flavor that complements the shrimp perfectly.

The Best Crab Stuffed Shrimp

How To Make:

To prepare this dish, the shrimp are first peeled and deveined, leaving the tails on for presentation purposes. The crab mixture is then made by combining the crab meat with breadcrumbs, Parmesan cheese, herbs such as parsley and chives, and seasonings like garlic powder, paprika, and black pepper. The mixture is then spooned into the butterflied shrimp, and the shrimp are then baked in the oven until they are cooked through and the filling is golden brown.

The result is a dish that's rich, savory, and bursting with flavor. The combination of sweet, succulent shrimp and rich, flavorful crab meat is a match made in heaven. Crab stuffed shrimp is often served as an appetizer or as part of a seafood platter, and it pairs well with a variety of side dishes such as rice pilaf, roasted vegetables, or a simple salad.

Here are some tips and variations for making crab-stuffed shrimp:


When buying shrimp, look for jumbo or colossal-sized shrimp that are deveined and peeled, with tails still attached.

To butterfly the shrimp, make a slit down the back of the shrimp, being careful not to cut all the way through.

Use high-quality lump crab meat for the best flavor and texture.

To make the crab mixture easier to work with, chill it in the refrigerator for at least 30 minutes before stuffing the shrimp.

Serve with lemon wedges for a fresh, citrusy flavor.


The Best Crab Stuffed Shrimp

Add some heat to the crab mixture by adding diced jalapeno peppers or red pepper flakes.

For a cheesy twist, mix in shredded cheddar or mozzarella cheese to the crab mixture.

Substitute the crab meat with cooked and crumbled bacon for a smoky flavor.

Serve the stuffed shrimp with a dipping sauce, such as aioli or tartar sauce.

Make the dish gluten-free by using gluten-free breadcrumbs or omitting the breadcrumbs altogether and adding additional seasonings.

For a low-carb version, omit the breadcrumbs and use a mixture of cream cheese and grated Parmesan cheese instead.


  • 12 jumbo shrimp, peeled and deveined, tails intact
  • 1/2 pound lump crab meat
  • 1/2 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh chives
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon black pepper
  • 4 tablespoons unsalted butter, melted
  • Lemon wedges, for serving

The Best Crab Stuffed Shrimp.


Preheat the oven to 375°F (190°C).

In a mixing bowl, combine the crab meat, breadcrumbs, Parmesan cheese, parsley, chives, garlic powder, paprika, black pepper, and melted butter. Mix well until everything is evenly combined.

Butterfly each shrimp by making a slit down the back of the shrimp, being careful not to cut all the way through.

Stuff each shrimp with about 2 tablespoons of the crab mixture, pressing the mixture firmly into the cavity.

Arrange the stuffed shrimp on a baking distance lined with diploma paper.

Bake for 12 to 15 minutes, or until the shrimp are cooked through and the filling is golden brown.

Serve the crab-stuffed shrimp with lemon wedges on the side.

Enjoy your delicious crab-stuffed shrimp!