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Crab-Stuffed Shrimp with lemon
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Crab Stuffed Shrimp

This crab-stuffed shrimp recipe takes two of my favorite seafood ingredients and marries them into an absolutely mouth-watering duo. There's just something about stuffed shrimp that feels so fancy even though it's super easy to make. This recipe will surely delight any seafood lover, and I mean delight – we're talking compliments for days.
Course Appetiser, Appetizer, Snack
Cuisine American
Prep Time 25 minutes
Cook Time 20 minutes
Servings 6
Calories 170kcal
Author Imma

Ingredients

  • 8 ounce (225g) crab meat
  • 1 large egg
  • ¼ cup mayonnaise
  • 2-3 tablespoon (28.35-42.53 g) butter
  • ¼ cup (40 g) onion, diced
  • 2 cloves garlic, minced
  • 1 green onion, diced
  • ¼ cup (55 g) celery, diced
  • ¼ cup (45 g) red pepper, diced
  • 2 tablespoons fresh parsley, finely chopped
  • ½-1 teaspoon creole seasoning
  • ½ cup buttery crackers
  • 3 tablespoons parmesan cheese, freshly grated
  • 2 ounce (55 g) cream cheese
  • 2 pounds large shrimp, cleaned and peeled
  • salt and pepper, to taste
  • 1 lemon, cut into wedges for garnish

Instructions

  • Preheat the oven to 375°F/190℃.
  • Line a baking dish with foil or parchment paper and spray with a nonstick cooking spray.
  • Place crabmeat in a large bowl and season it with creole seasoning. Alternatively, you can use just salt and pepper to season it.
  • Add the egg and mayonnaise and mix lightly, then cover and refrigerate the mixture while preparing the other ingredients.
  • Add butter to a skillet over medium heat. Add the onions, minced garlic, green onions, celery, red pepper, parsley, and creole seasoning as soon as it melts. Sauté for about 3-5 minutes and then transfer to a bowl. Rest until cool.
  • While the sauteed veggies cool, crush the crackers until they have a fine crumb texture.
  • Once the sauteed veggies are cool, start adding the cream cheese, crushed crackers, sauteed veggies, and parmesan into the crabmeat mixture. Gently fold in all the ingredients until it’s thoroughly mixed.
  • Test the mixture and add salt and pepper as needed.
  • Place shrimp on a cutting board and cut a slit in the underside of the shrimp about ¾ deep, stopping at the tail so they can lie tail-side up.
  • Season the shrimp lightly with creole seasoning and salt if you desire. 
  • Use a spoon to stuff each shrimp with 1-2 tablespoons of crabmeat.
  • Carefully place the shrimp in your prepared baking dish, stuffed side up, and then spray them with cooking spray.
  • Bake until golden brown for about 20 minutes.
  • Remove from the oven and serve right away.

Notes

  • If shrimp allergies are a concern, you can make this stuffing and use it with salmon for a main dish or mushrooms for an appetizer. See my Crab Stuffed Salmon HERE.
  • You could substitute cream cheese for any other soft cheese you love (i.e., mascarpone or ricotta), and you can sub parmesan for a savory hard cheese like romano or asiago cheese.
  • To make this recipe gluten-free, replace the cracker crumbs with almond flour or a gluten-free cracker. 
  • Don’t overcook the shrimp because they will get chewy and rubbery. Set your oven timer when cooking and take the crab-stuffed shrimp out as per baking instructions.
  • Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition

Serving: 140g | Calories: 170kcal | Carbohydrates: 9g | Protein: 18g | Fat: 8g | Cholesterol: 112mg | Sodium: 365mg | Potassium: 280mg | Fiber: 1g | Sugar: 2g | Vitamin A: 29IU | Iron: 1mg