Crab Cake Stuffed Shrimp Recipe for Seafood Lovers

My recent culinary experiment with a delectable crab cake stuffed shrimp recipe turned into a mouthwatering revelation.

Seafood enthusiasts appreciate complex flavor combinations that surprise the palate.

Plump shrimp become irresistible vessels for rich, seasoned crab meat.

Each bite promises a delightful mix of tender shellfish and savory filling.

Crispy golden exteriors give way to succulent interiors bursting with maritime goodness.

Subtle herbs and carefully balanced spices elevate this dish from ordinary to extraordinary.

We guarantee this recipe will become your new favorite seafood indulgence.

Why Crab Cake Stuffed Shrimp Is an Elegant Starter

• Combines two seafood favorites- succulent shrimp and rich crab meat- creating a mouthwatering fusion that tingles taste buds with every bite.
• Elegant enough for dinner parties yet simple enough for weeknight meals, this recipe adapts to various occasions and impresses everyone from kids to sophisticated guests.
• Minimal cleanup required with a single baking dish, making this recipe a stress-free option for home chefs who want delicious food without extensive kitchen work.

What Goes into Crab Cake Stuffed Shrimp

• Shrimp: Classic seafood protein with delicate sweet flavor, best when fresh and sustainably sourced.
• Crab Meat: Rich and sweet seafood protein, preferably fresh lump or backfin for best texture.

• Breadcrumbs: Helps bind ingredients and provides light crispy texture, plain or panko work well.
• Egg: Natural binding agent that helps hold crab cake mixture together.
• Mayonnaise: Creamy ingredient that adds moisture and richness to the filling.

• Dijon Mustard: Sharp condiment that provides tangy flavor depth.
• Old Bay Seasoning: Classic seafood spice blend with signature maritime taste.
• Parsley: Fresh herb that adds bright green color and light herbal notes.
• Garlic: Aromatic ingredient that brings pungent flavor to the dish.
• Lemon Juice: Acidic component that brightens overall flavor profile.

• Butter: Rich ingredient used for drizzling and adding golden color.
• Lemon Wedges: Fresh citrus garnish for serving.

All About Crab Cake Stuffed Shrimp

• What type of crab meat works best for this recipe?

Blue crab or lump crab meat are ideal because they have a sweet, delicate flavor and break into large, tender chunks that hold the crab cake mixture together perfectly.

• Can I prepare the stuffed shrimp ahead of time?

Yes, you can assemble the stuffed shrimp up to 24 hours in advance. Cover and refrigerate them, then bake just before serving to maintain the best texture and freshness.

• How do I know the shrimp are fully cooked?

The shrimp will turn pink and opaque, and the internal temperature should reach 145F. They should look firm and slightly curled, not translucent or gray.

• Is Old Bay seasoning necessary for the recipe?

While Old Bay adds classic seafood flavor, you can substitute with a mix of paprika, celery salt, black pepper, and a pinch of cayenne if you don’t have it on hand.

How to Prep Shrimp and Fill with Crab

Step 1: Warm Up the Oven

Slide the oven rack to the middle position and crank the temperature to 375F. Grab a baking dish and give it a light coating of cooking spray or brush with oil. Set aside.

Step 2: Transform Shrimp

Gently slice along the back of each shrimp without cutting all the way through. Spread them open like butterfly wings and lay them on the prepared baking dish with tails pointing upward.

Step 3: Create Crab Cake Magic

• Fresh crab meat
• Breadcrumbs
• Mayonnaise
• Dijon mustard
• Old Bay seasoning
• Egg
• Chopped parsley
• Fresh lemon juice
• Minced garlic

Fold the ingredients together carefully to keep the crab meat chunky and intact.

Step 4: Generously Stuff Shrimp

Scoop a hearty dollop of crab mixture onto each butterflied shrimp. Press softly to ensure the filling nestles securely on top of the shrimp.

Step 5: Bake to Perfection

Drizzle melted butter over the stuffed shrimp. Slide the baking dish into the hot oven and bake until shrimp turn pink and opaque, and the crab filling develops a golden-brown crust, about 15-18 minutes.

Step 6: Plate and Serve

Sprinkle fresh chopped parsley over the shrimp. Arrange lemon wedges alongside. Serve immediately with a zesty dipping sauce or atop a crisp salad.

Cooking Tips for Juicy Shrimp and Savory Crab

• Preserve Crab Texture: Handle crab meat gently to maintain its delicate flakes and prevent turning it into a mushy mixture.
• Choose Fresh Seafood: Select high-quality, fresh lump crab meat and large shrimp for the best flavor and texture in your dish.
• Control Moisture Balance: Use just enough mayonnaise to bind the crab cake filling without making it too wet or soggy.
• Customize Seasoning Levels: Adjust Old Bay seasoning based on personal preference, starting with less and adding more to taste.
• Modify for Dietary Needs: Swap breadcrumbs with gluten-free alternatives or almond flour for a low-carb version of the recipe.

Store and Reheat Stuffed Shrimp Without Drying

• Store leftover crab cake stuffed shrimp in an airtight container in the refrigerator for up to 2 days. Keep the shrimp flat to maintain their shape and prevent soggy filling.
• Warm stuffed shrimp in a preheated 350F oven for 8-10 minutes. Cover with foil to prevent drying out and maintain moisture. Check internal temperature reaches 145F for food safety.
• Reheat in short 30-second intervals to prevent rubbery texture. Drizzle a little water or butter to keep shrimp tender and prevent them from becoming tough.
• Do not refreeze previously cooked shrimp to maintain quality and prevent potential bacterial growth. Consume reheated leftovers within one day for best taste and texture.

Sauces That Pair Well with Crab-Stuffed Shrimp

• Crisp Sauvignon Blanc cuts through the rich crab cake's creaminess, enhancing the delicate shrimp flavors with its bright, zesty profile.
• Prepare a tangy lemon-herb aioli that echoes the dish's citrus notes, providing a refreshing counterpoint to the buttery, decadent seafood.
• Create a light, crisp side with diced cucumbers, fresh dill, and a light vinaigrette to balance the richness of the stuffed shrimp.
• Select a chilled prosecco or champagne to cut through the richness, its effervescence cleansing the palate between bites of the luxurious seafood dish.

Flavor Variations for the Filling

Gluten-Free Crab Cake Stuffed Shrimp: Replace breadcrumbs with almond flour or gluten-free panko for a celiac-friendly version that maintains a crispy texture.

Keto-Friendly Seafood Delight: Swap breadcrumbs with crushed pork rinds, use full-fat mayonnaise, and ensure all ingredients are low-carb to create a ketogenic-compatible dish.

Dairy-Free Ocean Sensation: Substitute butter with olive oil or coconut oil, use egg-free mayonnaise, and ensure all seasonings are dairy-free for those with lactose sensitivities.

Spicy Cajun Remix: Add cayenne pepper, paprika, and a dash of hot sauce to the crab mixture for a zesty, Louisiana-inspired flavor profile that brings extra heat to the classic recipe.

Crab Cake Stuffed Shrimp Recipe

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4.6 from 22 reviews

• Total Time: 38 minutes
• Yield: 4 1x

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Description

Succulent crab cake stuffed shrimp elevates seafood dining with luxurious coastal flavors. Mediterranean-inspired ingredients blend seamlessly, delivering a gourmet experience that satisfies seafood enthusiasts and impresses dinner guests with minimal kitchen effort.

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Ingredients

Scale 1x2x3x

Main Protein:

• 12 large jumbo shrimp, peeled and deveined, tails left on
• 6 ounces (170 grams) lump crab meat, picked over for shells

Binding and Flavor Ingredients:

• ⅓ cup (40 grams) breadcrumbs (panko or plain)
• 1 small egg, beaten
• 2 tablespoons mayonnaise
• 1 tablespoon melted butter

Seasonings and Herbs:

• 1 teaspoon Old Bay seasoning
• 1 teaspoon Dijon mustard
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon lemon juice
• 1 clove garlic, minced

Garnish:

• Lemon wedges
• Additional parsley

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Instructions

1. Prepare the cooking surface by heating the oven to 375F (190C) and create a non-stick environment using parchment paper or a light grease application on a baking dish.
2. Transform the shrimp by carefully slicing along the back, creating a butterfly effect, then gently flatten to ensure an even surface. Arrange the prepared shrimp with their tails pointing upward in the prepared baking dish.
3. Craft the luxurious crab cake filling by combining delicate crab meat with breadcrumbs, creamy mayonnaise, tangy Dijon mustard, aromatic Old Bay seasoning, a binding egg, fresh parsley, bright lemon juice, and minced garlic. Blend the ingredients with a gentle touch to preserve the crab meat’s delicate texture.
4. Artfully construct the stuffing by molding 1-2 tablespoons of the crab mixture into small, compact mounds. Carefully position each mound atop the butterflied shrimp, applying gentle pressure to secure the filling.
5. Enhance the dish by drizzling melted butter over the stuffed shrimp, then transfer to the preheated oven. Bake for 15-18 minutes, monitoring until the shrimp transform to a vibrant pink and become opaque, while the crab filling develops a golden, appetizing crust.
6. Elevate the presentation by adorning with fresh lemon wedges and additional parsley. Serve immediately while warm, accompanied by a complementary dipping sauce or nestled on a bed of rice or crisp salad.

Notes

• Delicately handle crab meat to maintain its tender texture and avoid breaking the delicate chunks during mixing.
• Ensure shrimp are thoroughly deveined and cleaned before butterflying to enhance food safety and presentation.
• Choose fresh lump crab meat for the most authentic and rich flavor profile in the stuffing.
• Adjust baking time based on shrimp size to prevent overcooking, which can make seafood tough and rubbery.

• Prep Time: 20 minutes
• Cook Time: 18 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 300
• Sugar: 1g
• Sodium: 450mg
• Fat: 18g
• Saturated Fat: 5g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 1g
• Protein: 16g
• Cholesterol: 120mg