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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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Crab stuffed shrimp with lemon

Crab Stuffed Shrimp

Posted by: Ari Laing

Crab stuffed shrimp is an elegant starter to any meal, and particularly beautiful in a Feast of the Seven Fishes holiday celebration! Sweet crabmeat is mixed with Ritz cracker crumbs, Old Bay, Dijon, Worcestershire sauce, and fresh herbs, then stuffed into butterflied jumbo shrimp. Bake until light golden brown, then serve with parsley and a squeeze of lemon.

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Posted by: Ari Laing
Crab stuffed shrimp with lemon
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5 from 2 votes

Crab Stuffed Shrimp

Crab stuffed shrimp is an elegant starter to any meal, and particularly beautiful in a Feast of the Seven Fishes holiday celebration! Sweet crabmeat is mixed with Ritz cracker crumbs, Old Bay, Dijon, Worcestershire sauce, and fresh herbs, then stuffed into butterflied jumbo shrimp. Bake until light golden brown, then serve with parsley and a squeeze of lemon.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Appetizer, Dinner, Side Dish
Cuisine: American, Italian
Keyword: baked stuffed shrimp, crab filling, crabmeat, feast of the seven fishes
Servings: 4 servings
Calories: 219kcal
Author: Ari Laing

Equipment

  • Sheet pan
  • Parchment paper
  • Large mixing bowl

Ingredients

  • 1 lb jumbo shrimp or colossal shrimp
  • 8 oz lump crab meat picked over for shells
  • 10 Ritz crackers finely ground (slightly less than ½ cup crumbs)
  • 2 Tbsp unsalted butter melted
  • 1 tsp Old Bay seasoning
  • 1 tsp Dijon mustard
  • 1 tsp Kosher salt divided
  • ½ tsp Worcestershire sauce
  • 1 Tbsp chopped parsley plus more for serving
  • Lemon wedges for serving

Instructions

  • Butterfly and devein the shrimp. Preheat oven to 375 F. Peel the shell off of the shrimp (discard), but leave the tail on. Insert a paring knife about ⅔ of the way down into the shrimp, beginning at the top where the head would be. Run the knife down around the curve of the shrimp until you hit the tail. Open the flesh of the shrimp until it lies flat. At the same time, use a paring knife or a fork to remove and discard the vein. It should just lift away.
  • Make the filling. Combine crab, 2 Tbsp melted butter, Ritz cracker crumbs, 1 tsp Old Bay, 1 tsp Dijon, ½ tsp Worcestershire, 1 Tbsp chopped parsley, and ¾ tsp Kosher salt in a large mixing bowl, then gently mix until combined.
  • Stuff the shrimp. Season the cleaned shrimp with ¼ tsp Kosher salt. Place about 1 ½ Tbsp of crab filling on top of each shrimp, so that they are standing upright. Use your hand to gently press the filling into the shrimp so it adheres on top.
  • Bake the shrimp. Cook in a preheated oven for about 13-15 minutes, depending on the size of the shrimp, or until the crab filling is a light golden brown and the shrimp reach an internal temperature of 145 F. Serve immediately with lemon wedges and additional chopped parsley, if wanted.

Notes

  • Leave the tails of the shrimp on! Not only does this look nice, but it can be used to pick up the stuffed shrimp to take a bite.
  • Clean the crabmeat before using! Most fresh crab meat has been picked over for shells, but give it a quick one over to make sure no small pieces got missed.
  • Filling can be made up to 1 day in advance. Bake and cook shrimp within 1 day or freeze immediately and cook within 3 months (but only if the shrimp has not been previously frozen!).
  • If using something other than Ritz crackers (eg, breadcrumbs or panko), measure out ½ cup, then remove 2 Tbsp).

Nutrition

Calories: 219kcal | Carbohydrates: 6g | Protein: 27g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 182mg | Sodium: 1786mg | Potassium: 271mg | Fiber: 1g | Sugar: 1g | Vitamin A: 492IU | Vitamin C: 5mg | Calcium: 109mg | Iron: 1mg
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!