Buttery, Old Bay Crab-Stuffed Jumbo Shrimp
If you really want to wow your guests during the holidays, this crab-stuffed shrimp is the recipe to do it. It looks like it belongs on a silver platter at a fancy steakhouse, but it’s actually so manageable to prep! The stuffing is that perfect mix of sweet crab and buttery crackers that everyone fights over. I love to finish them with a really aggressive squeeze of fresh lemon right out of the oven to cut through all that rich, buttery goodness. It’s a total holiday game-changer!
Servings: 4 servings
Calories: 219kcal
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
- Lemon wedges, for serving
Instructions
- Butterfly and devein the shrimp. Preheat oven to 375°F (190°C). 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 1½ 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 (63°C). Serve immediately with lemon wedges and additional chopped parsley, if wanted.
Notes
- Shrimp: Leave the tails on—they make serving easier and look great.
- Crab: Check crabmeat for stray shells before using.
- Make ahead: Filling can be made up to 1 day ahead. Assemble and cook within 1 day, or freeze immediately (if shrimp was not previously frozen) for up to 3 months.
- Cracker swap: If using breadcrumbs or panko instead of Ritz, measure 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
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