A crab stuffed shrimp recipe gives you the best of two shellfish in one bite: sweet shrimp wrapped around a rich, seasoned crab filling. The method below keeps the shrimp from curling into tight balls and stops the stuffing from sliding off during baking. You end up with a dish that works as a sit-down dinner or a passed appetizer.
The filling uses real lump crab meat bound with just enough mayonnaise and breadcrumbs to hold together without turning pasty. Baking instead of frying keeps the shrimp moist and saves you from managing hot oil. This version is built for a standard home oven and a 9×13 baking dish. If you enjoyed this, our lemon garlic shrimp is worth trying next. Making this crab stuffed shrimp at home is surprisingly straightforward once you know the key steps.
Why You’ll Love These Crab Stuffed Shrimp
- Two seafood proteins in one portion, so you get crab texture and shrimp snap together.
- Baked, not fried, which means less oil and a cleaner cleanup than pan-frying.
- Make-ahead friendly: stuff the shrimp up to a day early and bake when needed.
- Naturally low in carbs if you swap the breadcrumbs for almond meal.
- Works as a main course over greens or as a bite-size starter for a party.
Ingredients You’ll Need
- 1 pound large shrimp (16/20 count), peeled, deveined, butterflied
- 8 ounces lump crab meat, picked over for shell
- 1/3 cup mayonnaise
- 1/4 cup plain breadcrumbs
- 1 large egg
- 2 tablespoons finely diced celery
- 1 tablespoon chopped fresh parsley
- 1 teaspoon Old Bay seasoning
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- 2 tablespoons melted butter
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Ingredient Substitutions
Lump crab meat: Replace with an equal weight of claw crab meat for a stronger, brinier taste. Claw meat is finer and darker, so the filling will look less white and hold together a bit tighter. You may want to cut the salt slightly since claw meat often packs more sodium. The crab stuffed shrimp works well for weeknight cooking when time is limited.
Plain breadcrumbs: Use an equal amount of crushed pork rinds for a zero-carb version that crisps well under the broiler. The texture turns crunchier and less tender than with breadcrumbs, and the filling browns faster, so check at the 10-minute mark. Skip this if you need the soft bite that breadcrumbs give. Storing leftover crab stuffed shrimp correctly keeps it tasting good for days.
Mayonnaise: Swap with an equal volume of full-fat Greek yogurt to lower the fat and add tang. Yogurt thins the mix, so add 1 extra tablespoon of breadcrumbs to keep the stuffing from spreading. Expect a slightly firmer, more acidic finish.
Old Bay seasoning: Use 1/2 teaspoon celery salt plus 1/2 teaspoon paprika if you don’t keep the blend on hand. This changes the flavor from herbal-citrus to smoky-salty and reduces the complexity. Taste the filling before stuffing and adjust the salt.
Step-by-Step Instructions
- Heat the oven to 180°C / 350°F and line a 9×13 baking dish with parchment. Arrange the butterflied shrimp cut-side up so they lie flat.
- Mix crab meat, mayonnaise, breadcrumbs, egg, celery, parsley, Old Bay, Dijon, lemon juice, salt, and pepper in a bowl until just combined. Do not overmix or the crab will break into paste.
- Spoon about 1 tablespoon of filling onto each shrimp, pressing lightly so it stays in the butterfly cut. Place stuffed shrimp shoulder to shoulder to keep them upright.
- Brush the tops with melted butter and bake on the middle rack for 18–20 minutes until the shrimp turn pink and the filling is golden and set.
- Switch the oven to broil for the final 2 minutes to crisp the tops, watching closely so the crab does not scorch.
Pro Tips
Butterfly the shrimp deeply but leave the tail attached; the tail acts as a handle and keeps the stuffing from sliding off the narrow end.
Chill the crab mixture for 15 minutes before stuffing so it firms up and is easier to mound onto the shrimp without dripping.
For even cooking, use a reliable oven thermometer since home ovens often run 10–15 degrees off and will change the bake time.
Spray the parchment with a little oil so the shrimp bottoms don’t stick and tear when you lift them after baking.
If your crab is watery, pat it dry with paper towels first or the filling will loosen and leak during the bake.
Common Mistakes to Avoid
Overstuffing the shrimp causes the filling to spill into the dish and bake onto the pan instead of staying on the seafood. Keep each portion to about 1 tablespoon.
Skipping the butterflied cut means the stuffing sits on top and rolls off as the shrimp curl. Open the back fully so the filling has a pocket.
Baking from a cold fridge without a short rest lets the shrimp seize and toughen; let the tray sit at room temperature for 10 minutes before it goes in the oven.
Serving Suggestions
Plate the shrimp over a simple three bean salad for a cold, acidic contrast that cuts the richness of the mayo binder. A lemon wedge on the side lets guests brighten each bite.
For a warm plate, pair with garlic shrimp pasta as a second seafood course, or serve alone with toasted baguette slices.
Storage and Reheating
Cooked crab stuffed shrimp recipe leftovers keep in an airtight container in the fridge for up to 3 days. Seafood loses texture fast, so don’t leave the tray out for more than 2 hours total.
Reheat in a 150°C / 300°F oven for 8–10 minutes until the center reaches 60°C / 140°F for safe seafood serving. Avoid the microwave; it makes the shrimp rubbery.
The dish does not freeze well because the mayonnaise base separates and the shrimp turn mushy on thaw, so stick to fresh refrigeration.
Recipe Variations
Spicy Cajun Version
Replace Old Bay with 1 teaspoon Cajun seasoning and add 1 diced jalapeño to the filling. The heat builds slowly and the pepper keeps a slight crunch after baking, giving a sharper profile than the original herbal blend.
Cheesy Bake
Stir 1/4 cup shredded Gruyère into the crab mix before stuffing the shrimp. The cheese melts into the binder and forms a browned cap under the broiler, adding a nutty note and softer interior.
Low-Carb Almond Meal
Swap breadcrumbs for an equal amount of almond meal and add 1 tablespoon Parmesan for structure. The coating stays pale but crisps at the edges, and the carb count drops to roughly 3 grams per serving.
Spanish Tapas Style
After baking, drizzle with garlic prawn oil and serve at room temperature as part of a shrimp tapas spread. The oil adds a smoky paprika layer that shifts the dish from American seafood bake to Iberian small plate.
Light Lemon Herb
Cut the mayonnaise to 2 tablespoons and raise lemon juice to 2 tablespoons, then add 1 teaspoon dill. The filling turns lighter and more acidic, best served chilled as a crab meat lunch over greens.
Crab Stuffed Shrimp
Description
A crab stuffed shrimp recipe gives you the best of two shellfish in one bite: sweet shrimp wrapped around a rich, seasoned crab filling.
Baking instead of frying keeps the shrimp moist and saves you from managing hot oil, making it perfect as a sit-down dinner or passed appetizer.
Ingredients
Instructions
-
Heat and Prepare Dish
Heat the oven to 180°C / 350°F and line a 9x13 baking dish with parchment. Arrange the butterflied shrimp cut-side up so they lie flat in the prepared dish, which keeps them from curling into tight balls during baking.
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Mix Crab Filling
Mix crab meat, mayonnaise, breadcrumbs, egg, celery, parsley, Old Bay, Dijon, lemon juice, salt, and pepper in a bowl until just combined. Do not overmix or the crab will break into paste; the filling should look like distinct lumps bound loosely together.
-
Stuff the Shrimp
Spoon about 1 tablespoon of filling onto each shrimp, pressing lightly so it stays in the butterfly cut. Place stuffed shrimp shoulder to shoulder to keep them upright and prevent the stuffing from sliding off as they bake.
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Brush and Bake
Brush the tops with melted butter and bake on the middle rack for 18–20 minutes until the shrimp turn pink and the filling is golden and set. The internal temperature of the shrimp and crab should reach 63°C / 145°F for safe seafood serving.
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Broil to Crisp
Switch the oven to broil for the final 2 minutes to crisp the tops, watching closely so the crab does not scorch. The tops should be lightly browned and crunchy to the touch when done.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 18g28%
- Saturated Fat 5g25%
- Cholesterol 190mg64%
- Sodium 680mg29%
- Total Carbohydrate 9g3%
- Dietary Fiber 1g4%
- Sugars 1g
- Protein 28g57%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Storage: Keep cooked leftovers in an airtight container in the fridge for up to 3 days; don't leave the tray out more than 2 hours total.
- Reheating: Reheat in a 150°C / 300°F oven for 8–10 minutes until the center reaches 60°C / 140°F; avoid the microwave to prevent rubbery shrimp.
- Make ahead: Chill the crab mixture 15 minutes before stuffing so it firms up and is easier to mound without dripping, as shown in our garlic butter shrimp guide.
- Pro tip: Spray parchment with oil so shrimp bottoms don't stick and tear when lifted after baking.
