Baked Stuffed Shrimp with Crabmeat (40 Min Appetizer)
This Baked Stuffed Shrimp with Crabmeat recipe is the ultimate holiday seafood appetizer, featuring jumbo shrimp filled with a creamy lump crab filling and topped with buttery crumbs. The combination of tender shrimp, flavorful stuffing, and a golden topping makes every bite rich and satisfying. It’s quick to assemble, bakes in the oven in just minutes, and always draws compliments at the table.
If you love shrimp as much as I do, you’ll want to try a few more of my shrimp recipes. Shrimp Oreganata is a garlicky, breadcrumb-topped bake that’s full of flavor and perfect for weeknights or guests. My Creamy Shrimp and Grits bring a taste of the South to your table, with tender shrimp served over rich, cheesy grits. Shrimp Couscous is light yet satisfying, making it ideal for warmer months or as part of a larger seafood feast.
Recipe Highlights: Baked Stuffed Shrimp with Crabmeat
- Inspiration: My mom’s classic coastal New England crab-stuffed shrimp, a tradition on our family’s Christmas Eve menu.
- Best Served For: Holiday gatherings, from Thanksgiving dinners to New Year’s Eve cocktail parties.
- What Makes It Special: Jumbo shrimp are butterflied to hold a generous portion of fresh lump crabmeat, creating a bite that’s elegant yet simple. It’s super light – no mayonnaise or cream cheese here!
- Make It Ahead: Assemble the shrimp on a baking sheet, cover with foil, and refrigerate until ready to bake.
Ingredients
- Jumbo shrimp: Peel, devein, and butterfly the shrimp so they hold the crab filling securely. The right shrimp size ensures the perfect bite.
- Fresh lump crab meat: Jumbo lump crab or claw meat gives the filling sweet seafood flavor and texture — check for small shell pieces before using.
- Ritz crackers or breadcrumbs: Ritz crackers add buttery flavor, while seasoned breadcrumbs bring a hint of herbs and a crisp finish.
- Celery and shallots: Sauté until softened to add depth and balance to the stuffing without overpowering the shrimp.
- Melted butter: Drizzled over the topping before baking, it creates that golden, crisp finish.
- Light cream: Acts as the binder, adding just enough richness to hold the crab filling together.
How to Make Stuffed Shrimp with Crab Meat?
- Preheat your oven to 350°Fahrenheit (175°Celsius). In a medium skillet, melt 1 tablespoon of butter over medium heat. Add 1/4 cup of chopped celery and 1/4 cup of chopped shallots. Sauté for about 3 minutes until the celery softens. Add a pinch of salt and pepper to taste.
2. Sprinkle 1 tablespoon of flour into the skillet, stirring constantly, and cook for 1 minute until the flour is fully incorporated.
3. Slowly pour in 1/4 cup of light cream and 2 tablespoons of dry white wine, stirring as you go. Bring the mixture to a gentle boil and cook for 1-2 minutes, or until it thickens slightly.
4. Stir in 1/4 pound of crab meat, cooking for an additional minute. Remove the skillet from heat and let the filling cool slightly while you prepare the shrimp.
5. To butterfly each shrimp, start by making a small slit on the outer curve of each shrimp to help them stand upright. Then, make a deeper slit along the inner curve of the shrimp, almost cutting through. Gently press the shrimp open with your fingers to form a butterfly shape.
Place the butterflied shrimp on a baking sheet. Fill each shrimp with a generous spoonful of the cooled crab mixture. Sprinkle 3 tablespoons of seasoned bread crumbs or crushed Ritz crackers evenly over the stuffed shrimp..
6. Arrange the stuffed shrimp on the baking sheet and bake in the preheated oven for 20 minutes, or until the shrimp are cooked through and the breadcrumb topping is golden brown.
Did you try this recipe? I’d love to see it! Tag @alliehagerty on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!
Baked Stuffed Shrimp with Crabmeat Recipe
Equipment
- Medium skillet
- Wooden spoon or spatula
- Small knife
- cutting board
- Measuring Cups and Spoons
- Baking Sheet
- Oven
- Small spoon
- Sharp knife
- Medium Mixing Bowl
Ingredients
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped shallots
- 1 tablespoon butter
- 1 tablespoon flour
- 1/4 cup light cream
- 2 tablespoons dry white wine
- 1/4 pound crab meat
- 6 jumbo shrimp peeled with tails on
- 3 tablespoons seasoned bread crumbs or crushed Ritz crackers
- Pinch of salt
- Pinch of black pepper
Instructions
Prepare the Filling:
- Preheat your oven to 350°Fahrenheit (175°Celsius).
- In a medium skillet, melt 1 tablespoon of butter over medium heat.
- Add 1/4 cup of chopped celery and 1/4 cup of chopped shallots.
- Sauté for about 3 minutes until the celery softens.
- Add a pinch of salt and pepper to taste.
- Sprinkle 1 tablespoon of flour into the skillet, stirring constantly, and cook for 1 minute until the flour is fully incorporated.
- Slowly pour in 1/4 cup of light cream and 2 tablespoons of dry white wine, stirring as you go.
- Bring the mixture to a gentle boil and cook for 1-2 minutes, or until it thickens slightly.
- Stir in 1/4 pound of crab meat, cooking for an additional minute.
- Remove the skillet from heat and let the filling cool slightly while you prepare the shrimp.
Butterfly the Shrimp:
- To butterfly, each shrimp, start by making a small slit on the outer curve of each shrimp to help them stand upright.
- Then, make a deeper slit along the inner curve of the shrimp, almost cutting through.
- Gently press the shrimp open with your fingers to form a butterfly shape.
Stuff the Shrimp:
- Place the butterflied shrimp on a baking sheet.
- Fill each shrimp with a generous spoonful of the cooled crab mixture.
- Sprinkle 3 tablespoons of seasoned bread crumbs or crushed Ritz crackers evenly over the stuffed shrimp.
Bake:
- Arrange the stuffed shrimp on the baking sheet and bake in the preheated oven for 20 minutes, or until the shrimp are cooked through and the breadcrumb topping is golden brown.
- Serve 3 shrimp per person as a dinner portion. Pair with a light salad or your favorite side dish.
Notes
- Use the right shrimp size — smaller shrimp won’t hold enough stuffing.
- Make sure vegetables are cooled before adding to the crab to avoid breaking it down.
- Don’t overbake; shrimp can turn rubbery quickly in the oven.
- For extra color, dust the tops lightly with paprika before baking.
Serving Suggestions
- Wine pairing: A crisp Sauvignon Blanc or unoaked Chardonnay balances the richness.
- Serve with a squeeze of lemon juice for brightness.
- Pair with roasted asparagus, a fresh green salad, or a sliced beef tenderloin for a full holiday spread.
Storage Instructions
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat in a 350°Fahrenheit (175°Celsius) oven, covered loosely with foil, until warmed through.
- Assemble ahead, refrigerate, and bake just before serving for maximum freshness.
Easy and yummy! I added extra lemon to the stuffing and it was divine!
So easy and a big hit as an appetizer this weekend.