Baked Jumbo Stuffed Shrimp with Crabmeat
Buttery jumbo prawns packed with sweet lump crabmeat stuffing and baked until golden. This crab stuffed shrimp recipe is easy enough for a weeknight yet fancy enough for date night.
A Restaurant Favorite You Can Make at Home
There is a reason baked stuffed jumbo shrimp shows up on nearly every steakhouse and seafood menu. It looks impressive, it tastes like a special occasion, and it somehow still comes together with basic pantry ingredients. If you have ever searched new restaurants near me hoping to find a place that does crab stuffed shrimp just right, this recipe is going to save you the reservation and the wait.
This version uses sweet lump crabmeat folded into a buttery, savory cracker stuffing, piled high on butterflied jumbo prawns, and baked until the tops turn golden and the shrimp are perfectly tender. It is easier than it looks, and once you get the hang of butterflying shrimp, you will find yourself making this large crab stuffed shrimp recipe on repeat.
Before we get cooking, the right tools and ingredients make a real difference here. A sharp paring knife makes butterflying the shrimp fast and clean, and good quality lump crabmeat is really the star of the whole dish, so it is worth seeking out fresh or refrigerated crab rather than canned when you can.
Choosing the Best Shrimp for Stuffing
For any stuffed jumbo shrimp recipe, size matters. Look for shrimp labeled 16/20 or even 10/15 count per pound, which means fewer, bigger shrimp per package. Jumbo or colossal shrimp give you enough surface area to hold a generous scoop of crab stuffing without the filling sliding right off.
Keep the tails on. Not only does it look more elegant on the plate, it also gives you a built in handle for picking them up.
Chef's Tip: Pat the shrimp completely dry after butterflying. Excess moisture will water down your stuffing and can keep the topping from turning golden brown in the oven.
Building the Perfect Crab Stuffing
The secret to a great seafood stuffed jumbo shrimp recipe is balance. You want a stuffing that is flavorful and holds together, but does not overpower the delicate crabmeat. Crushed Ritz crackers give the filling a subtly sweet, buttery structure, while a touch of mayonnaise and egg act as the glue that keeps everything from crumbling apart during baking.
Old Bay seasoning is doing a lot of quiet work here. It brings that classic East Coast seafood shack flavor without needing a long list of spices. A little lemon juice and fresh parsley brighten everything up so the dish does not taste heavy.
When folding the crabmeat into the mixture, go gently. Overmixing breaks up those beautiful lumps of crab, and part of what makes this dish feel special is biting into actual chunks of crabmeat rather than a mushy paste.
Assembling and Baking
Once your shrimp are butterflied and your stuffing is ready, assembly takes just a few minutes. Mound the filling generously on top of each shrimp, letting it spill over the edges slightly. A drizzle of melted butter and a final dusting of Old Bay before baking adds color and flavor to the top.
Baking at 375 degrees F gives the shrimp enough time to cook through gently while the topping turns golden without drying out. Fifteen to twenty minutes is usually all you need, so keep an eye on the oven toward the end.
Ready to make it? Here is the full step-by-step recipe:
Baked Jumbo Stuffed Shrimp with Crabmeat
Buttery jumbo prawns packed with sweet lump crabmeat stuffing and baked until golden. This crab stuffed shrimp recipe is easy enough for a weeknight yet fancy enough for date night.
Ingredients
- 12 jumbo shrimp, peeled, deveined, tails on, butterflied
- 8 oz lump crabmeat, picked over for shells
- 4 tbsp butter, melted, divided
- 20 ritz crackers, crushed into coarse crumbs
- 2 tbsp mayonnaise
- 1 egg, lightly beaten
- 1 tsp dijon mustard
- 1 tsp worcestershire sauce
- 1 tsp old bay seasoning, plus extra for sprinkling
- 2 tbsp fresh parsley, finely chopped
- 1 lemon, juiced, plus wedges for serving
- 2 cloves garlic, minced
- 1/4 tsp salt, or to taste
- 1/4 tsp black pepper, freshly cracked
Instruction
Preheat the oven to 375 degrees F (190 degrees C) and lightly grease a baking dish.
Butterfly each jumbo shrimp by slicing along the back, cutting deep enough to open it like a book without cutting all the way through, then lay them cut side up in the baking dish.
In a large bowl, combine the crushed Ritz crackers, half of the melted butter, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, parsley, lemon juice, garlic, salt, and pepper.
Gently fold in the lump crabmeat, being careful to keep the lumps intact.
Mound a generous spoonful of the crab stuffing on top of each butterflied shrimp, pressing lightly so it holds together.
Drizzle the remaining melted butter over the stuffed shrimp and sprinkle with a little extra Old Bay.
Bake for 15 to 20 minutes, until the shrimp are pink and opaque and the crab topping is golden brown.
Remove from the oven and let rest for 2 to 3 minutes before serving with fresh lemon wedges.
Equipment
- Baking dish
- Mixing bowl
- Sharp paring knife
- Zester or citrus juicer
Notes
Serving Suggestions and Storage Tips
This dish pairs beautifully with simple sides that will not compete with the crab, think roasted asparagus, garlic mashed potatoes, or a crisp green salad with a light vinaigrette. A squeeze of fresh lemon right before serving ties everything together.
If you happen to have leftovers, store them in an airtight container in the refrigerator for up to two days. Reheat gently in the oven rather than the microwave to keep the shrimp from turning rubbery and to help the topping crisp back up.
This baked stuffed jumbo shrimp recipe is proof that some of the best restaurant style dishes are surprisingly simple to recreate in your own kitchen. Once you make it once, do not be surprised if it becomes a regular request at your table.
