Baked Crab-Stuffed Shrimp

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A Luxurious Seafood Entrée That’s as Elegant as It Is Easy

Seafood dishes have long held a special place in gourmet dining, and few recipes embody the balance of indulgence and simplicity quite like Baked Crab-Stuffed Shrimp. Combining the succulent sweetness of jumbo shrimp with the creamy richness of seasoned lump crabmeat, this dish is a celebration of coastal flavors and culinary finesse. Ideal for dinner parties, romantic evenings, or festive gatherings, it’s a show-stopping entrée that doesn’t require hours in the kitchen. With golden-baked crusts, herby aromas, and a satisfying texture in every bite, this is comfort food elevated.

In this article, you’ll find everything you need to recreate this seafood masterpiece at home — including exact ingredients in US measurements, step-by-step instructions, helpful cooking tips, preparation time, and a calorie estimate per serving.

 Why You’ll Love This Dish

  • Elegant but Easy: Looks fancy, but simple to prepare.

  • Flavor Explosion: A savory blend of creamy crab, buttery shrimp, zesty lemon, and crunchy breadcrumbs.

  • Versatile: Works great as a main dish, appetizer, or even part of a surf-and-turf combo.

  • Make-Ahead Friendly: Perfect for prepping in advance and baking when guests arrive.

 Ingredients (Serves 4)

Here’s a complete breakdown of what you’ll need, using US measuring cup units:

For the Shrimp:

  • 1 lb jumbo shrimp (21–25 count), peeled and deveined, tails on

  • Salt and pepper, to taste

  • 3 tbsp unsalted butter, melted

For the Crab Filling:

  • ½ lb lump crabmeat (check for shell pieces)

  • ¼ cup mayonnaise

  • 1 tbsp Dijon mustard

  • 1 tsp Worcestershire sauce

  • 1 tsp Old Bay seasoning

  • 2 tbsp fresh parsley, chopped

  • ¼ cup panko breadcrumbs

Toppings & Garnish:

  • ¼ cup panko breadcrumbs (for topping)

  • Lemon wedges, for serving

  • Optional: 2 tbsp grated Parmesan cheese for an extra cheesy topping

 Preparation Time

  • Prep Time: 15 minutes

  • Cook Time: 20 minutes

  • Total Time: 35 minutes

 Calories

  • Estimated Calories: ~250 kcal per serving
    (Depending on exact portion size and ingredients used)

 Instructions: Step-by-Step Guide

Follow these simple but detailed steps to bring this seafood dream to life:

 Step 1: Prepare the Shrimp

  1. Preheat your oven to 425°F (220°C).
    A hot oven ensures even cooking and helps crisp up the topping.

  2. Butterfly the shrimp:
    Use a sharp paring knife to slice along the back of each shrimp, being careful not to cut all the way through. Gently open the shrimp like a book.

  3. Arrange the shrimp in a lightly greased baking dish, laying them flat with the butterflied side up.

  4. Season with salt and pepper, then drizzle with 1 tablespoon of the melted butter to keep them juicy and flavorful.

 Step 2: Make the Crab Filling

  1. In a medium bowl, combine the lump crabmeat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, chopped parsley, and half of the panko breadcrumbs.

  2. Gently stir to mix, being careful not to break up the crab too much. You want big, juicy chunks in every bite.

  3. Taste and adjust for salt, pepper, or additional seasoning if needed. A dash of hot sauce can also add a spicy kick.

 Step 3: Stuff and Bake

  1. Scoop about 1–1½ tablespoons of crab mixture onto the top of each butterflied shrimp. Press it in gently so it sits nicely.

  2. Drizzle the remaining melted butter over the shrimp and stuffing.

  3. Sprinkle with the remaining panko breadcrumbs, and if using, add a dusting of Parmesan cheese for extra crisp and flavor.

  4. Bake for 15–20 minutes, or until the shrimp turn pink and the topping is golden brown and bubbly.

    Pro Tip: If you want extra browning, broil for the last 1–2 minutes — just watch carefully to avoid burning.

 Step 4: Serve and Garnish

  1. Remove from the oven and let rest for 2–3 minutes to allow the juices to settle.

  2. Serve warm with lemon wedges on the side for that bright citrus finish.

  3. Garnish with extra parsley or microgreens if desired.

 Cooking Tips

  • Choose the Right Shrimp: Jumbo or extra-large shrimp (21–25 count) work best. Make sure they’re raw, not pre-cooked.

  • Use Fresh Lump Crabmeat: It’s worth the splurge. Avoid imitation crab for this recipe — the texture and flavor won’t be the same.

  • Make Ahead Option: You can stuff the shrimp and keep them refrigerated up to 12 hours before baking.

  • Breadcrumb Swap: If you don’t have panko, you can use crushed crackers or regular breadcrumbs. For a low-carb version, use crushed pork rinds.

  • Don’t Overcook: Shrimp become rubbery if overbaked. Pull them out as soon as they’re opaque and pink.

  • Customize the Filling: Add finely chopped red bell pepper, green onion, or a dash of hot sauce to switch it up.

 Serving Suggestions

  • Main Dish: Serve with rice pilaf, garlic mashed potatoes, or roasted vegetables.

  • Appetizer: Present on a platter with cocktail picks and a side of remoulade.

  • Wine Pairing: A crisp Chardonnay or Sauvignon Blanc pairs beautifully.

 How to Store & Reheat

  • Refrigerate leftovers in an airtight container for up to 3 days.

  • Reheat in the oven at 350°F for 10–12 minutes or until warmed through. Avoid microwaving to preserve the crisp texture.

 Nutritional Breakdown (Per Serving, approx.)

  • Calories: 250 kcal

  • Protein: 22g

  • Fat: 16g

  • Carbohydrates: 7g

  • Sugar: 1g

  • Fiber: 0g

  • Sodium: 480mg

 Final Thoughts

Whether you’re entertaining guests or treating yourself to a gourmet night in, Baked Crab-Stuffed Shrimp delivers the kind of impressive flavor and presentation that makes people think you hired a chef. With rich crabmeat, juicy shrimp, zesty lemon, and buttery crunch, this is a dish that’s bursting with indulgence and elegance. And the best part? You made it in under 40 minutes with just a handful of ingredients.

Perfect for seafood lovers and elegant enough for the holidays or a fancy dinner at home, this recipe is a keeper you’ll come back to again and again.

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