Crab Stuffed Shrimp

Course: Appetizer

Cuisine: American

Servings: people

Calories: 155kcal

Crab Stuffed Shrimp with juicy jumbo shrimp, rich and creamy crab stuffing, and crispy golden ritz cracker crumbs can easily pass as an elegant party appetizer or cozy midweek comfort food - especially when paired with your choice of these 40+ best side dishes for shrimp!

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Equipment

Ingredients

1 pound jumbo shrimp 16- 22 count per pound, peeled and deveined, tails on
3 Tablespoons unsalted butter melted and divided
2 Tablespoons mayonnaise
1 teaspoon dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce optional
1 teaspoon lemon juice
1 teaspoon old bay seasoning
1 Tablespoon chopped fresh parsley
1/2 teaspoon garlic powder
½ teaspoon onion powder
3/4 cup crushed Ritz crackers divided
½ pound lump crab meat 1 cup
Lemon wedges to serve

Instructions

Preheat your oven to 400-degrees F.
Butterfly the shrimp by cutting through the deveining side with a pairing knife until almost through the shrimp. Be careful not to cut completely through the shrimp.
Arrange the shrimp on a baking sheet. Drizzle with 2 TBSP melted butter, and sprinkle with salt and pepper.
In a medium bowl, stir together the mayonnaise, dijon mustard, Worcestershire sauce, hot sauce, lemon juice, old bay, parsley, garlic powder and onion powderl. Gently stir in ½ cup of the crushed crackers and the crabmeat.
Spoon the crabmeat stuffing evenly into each shrimp. Drizzle with the remaining melted butter and sprinkle with the remaining cracker crumbs.
Bake for 15-20 minutes, until the crab meat filling begins to get golden brown and the shrimp is cooked.
Serve with lemon wedges and enjoy!

Notes

Storing

Store leftover crab stuffed shrimp in an airtight container in the fridge for up to 3 days. While I don’t recommend it due to texture change, this crab stuffed shrimp could be stored in the freezer for up to 2 months, wrapped in plastic wrap and placed in an airtight container. You can then thaw the frozen crab stuffed shrimp overnight in the fridge and gently reheat it in the oven.
Never freeze seafood twice. If you have used previously frozen shrimp or crab meat to make this crab stuffed shrimp, don’t freeze any leftovers.

Tips and tricks

Make sure to peel and devein the shrimp as the vein (AKA the shrimp’s digestive track) will leave a gritty texture and ruin the flavor of the dish. Watch this video to learn how to properly peel and devein shrimp.
Omit the hot sauce and serve it on the side if you aren’t sure whether your guests will enjoy any level of heat in this dish.
Leaving the tails on the shrimp adds to the pretty presentation and makes it easier to pick up the crab stuffed shrimp and eat with your hands as a party appetizer.
Check and clean the lump crab meat before stirring it into the other stuffing ingredients as it can sometimes still contain small pieces of shell.
“Butterfly” is a culinary term to describe cutting something almost in half to allow it to lie flat, much like this Spatchcock Roasted Chicken. Start by peeling the shrimp but leaving the tail on. Cut along the back of the shrimp with a small paring knife, about two-thirds deep, from the head of the shrimp to the end to the tail. You can now remove the exposed vein and then gently press it open so it lies flat.
You can tell that your shrimp is cooked through once it has turned a vibrant pink and the flesh is opaque. Check out these 5 Easy Methods To Tell When Shrimp Is Done.
A heaped tablespoon of the crab stuffing is enough to load onto each butterflied shrimp.

Variations

Add your own twist to crab stuffed shrimp with easy flavorful add-ins and simple ingredient swaps. Here are some effortless yet effective ways to switch things up:

Experiment with flavor-infused butter - Drizzle lemon, garlic, or spicy butter over the shrimp and crab stuffing for extra flavor infusion! Here are 3 flavor variations you can easily try!
Use imitation crab - If you’re on a budget, imitation crab meat is a great alternative to lump crab meat. While imitation crab meat has a similar appearance to real crab meat, the texture and flavor does differ which is good to keep in mind. Check out these 35+ Imitation Crab Recipes for more inspiration!
Include other add-ins - Finely diced onion, bell peppers, or celery can be added to the crab stuffing mixture for extra flavor and texture.
Make gluten-free stuffed shrimp - Swap the crushed Ritz crackers with gluten-free panko crumbs when catering to gluten allergies.

Nutrition