This crab stuffed shrimp recipe combines two of my favorite seafood ingredients. A really delicious duo. There’s something very luxurious about stuffed shrimp, even though it’s so simple to make. Seafood lovers will love this recipe. I mean, we were talking compliments for days.
The next time you want to bring an appetizer that will turn heads at a party, this is it. Because (in addition to being delicious) it’s also very beautiful. But crab-stuffed shrimp can also be served as a main course with a few hearty accompaniments.
Why is shrimp stuffed with crab so effective?
Many people are interested in crab stuffing, and it’s not surprising. Mixing crab meat with eggs, mayonnaise, cream cheese, sautéed vegetables, and breadcrumbs creates a fun combination of textures. It’s creamy, flavorful, spicy and has the perfect seasoning combination.
This versatile crab salad pairs surprisingly well with a variety of dishes, including salmon and mushrooms. But let me tell you, it takes some good old shrimp to knock it out of the park. 💥
Materials you should always have on hand
- crab – High in protein and low in calories and fat, it’s a seafood lover’s dream. spike it creole seasoning For a spicy taste. I prefer lump crab, but you can also use crab sticks if you can get them.
- binder – Eggs and mayonnaise give the filling the right amount of fat.
- flavor – Onions, garlic, scallions, celery, red bell pepper, and parsley sautéed in butter for a mouth-watering condiment.
- bulk – Buttery cracker crumbs, Parmesan, and cream cheese add richness and flavor.
- jumbo shrimp – The filling, juicy shrimp are the star of the show.
- lemon wedge – Bright, citrusy flavor is perfect for pairing with seafood. If you feel like a recipe is missing something, a squeeze of lemon juice will often make things right.
How to make shrimp stuffed with crab
Preparation ingredients
- preheat Heat the oven to 190°C (375°F).
- preparation – Line a baking dish with foil or parchment paper and spray with nonstick cooking spray.
- seasonal crab – Place crabmeat in a large bowl and season with Creole seasoning. Or just season with salt and pepper.
- binder – Lightly beat the eggs, add mayonnaise and mix gently. Then, cover and store the mixture in the refrigerator while you prepare the other ingredients.
- filling – Melt the butter in a frying pan over medium heat. Add Creole seasonings such as onions, minced garlic, green onions, celery, red bell pepper, and parsley. Fry for 3-5 minutes, then transfer to a bowl. Let cool. (Photos 1-2)
- crush crackers – While the sautéed ingredients are cooling, crush the crackers until they are finely crumbled.
- mix – Once the sautéed vegetables have cooled, slowly stir in the cream cheese, crushed crackers, sautéed vegetables, Parmesan cheese, and seasoned crabmeat mixture until thoroughly combined. (Photo 3)
- taste test – Test the mixture and adjust salt and pepper as needed.
Assemble and bake the stuffed shrimp
- Shrimp preparation – Place the shrimp on a cutting board and make a cut about 3/4 of the way deep on the underside, stopping at the tail and pointing the tail up. (Photo 4)
- season Season shrimp lightly with Creole seasoning and salt if desired. (Photo 5)
- thing – Using a spoon, stuff each shrimp with 1-2 tablespoons of crab meat. Carefully place the shrimp, stuffed side up, in the prepared baking dish and spray with cooking spray. (Photos 6-7)
- bake Cook until shrimp are golden brown (about 20 minutes). (Photo 8)
- serve – Remove from the oven and serve hot.
Recipes with a twist
- thing mushroom, zucchinior shell Serve crab stuffing as a main dish or appetizer.
- Add some cheese, mozzarella, Pecorino Romano, Asiago, etc.
- Using gluten-free butter crackers makes this recipe perfect for your gluten-intolerant friends.
- Old Bay Seasoning is a classic seafood spice. You can also substitute Creole seasoning.
tips and tricks
- Be careful not to overcook the shrimp. Bake until the filling is set and enjoy.
- Line a baking sheet with parchment paper or foil for easy cleanup.
How to prepare and store
Crab stuffing can be made the day before you want to cook the shrimp. If you store the filling any longer, the cream cheese will ooze liquid and it won’t look very nice.
Store leftover stuffed shrimp in the refrigerator as soon as possible after dinner. It can be stored for up to 3 days in an airtight container. Freezing is not recommended as it contains mayonnaise and cream cheese.
The perfect garnish for shrimp stuffed with crab
cook the perfect dinner spicy green beans, rosemary roast potatoesand sautéed brussels sprouts.
Soak and enjoy remoulade sauce, tartar sauceor cocktail sauce. To give your guests more options, have all three.
Try more delicious seafood recipes
- seafood paella
- shrimp po-boy
- seafood gumbo
- maryland crab cakes
- lobster bisque
by Imma
See how to make
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This blog post was originally published in December 2021 and updated with additional tips, gorgeous photos, and videos.
