Easy Baked Stuffed Shrimp Recipe with Crab Stuffing
Growing up, my mom was famous for her Easy Baked Stuffed Shrimp Recipe with Crab Stuffing, and now I’m sharing it with you! Jumbo shrimp, ritz crackers or breadcrumbs, and a delicious crabmeat stuffing! I took this recipe directly from my mom – she would make it on special occasions like Christmas Eve! It’s even better when served surf and turf style next to slow roasted beef tenderloin! Grab the lemon wedges and double this recipe – you’ll love it!
I love this seafood recipe because it’s so simple and quick to make. Shrimp is one of my favorite things to make! If you’re also a fan of shrimp, then you’ll love my creamy shrimp and grits, shrimp couscous, shrimp penne alla vodka, and Mediterranean shrimp orzo salad.
Why You’ll Love This Recipe
- Simple, Yet impressive – This recipe for butterflied shrimp with lump crab meat stuffing is the best way to showcase fresh shrimp! The flavorful stuffing mixture is surprisingly easy to make and comes together without the need of a food processor or other equipment.
- An Easy Dinner – Serve this with some rice pilaf and your favorite side dishes like roasted green beans or a side salad, and you have a complete main course.
Ingredients
- Celery – Celery adds a nice crunch and a mild, earthy flavor that complements the crab meat without overpowering it. Finely chop the celery to ensure it softens quickly and blends well into the filling.
- Shallots – Shallots are perfect for keeping the flavor balanced and not too strong. Make sure to chop them finely so they cook evenly.
- Butter – Melt it gently over medium heat to avoid browning, which helps keep the flavor smooth and mild.
- Flour – Flour thickens the filling, creating a creamy consistency that helps hold everything together. Stir it well to fully incorporate and cook out the raw taste, ensuring the mixture isn’t gritty.
- Light Cream – Light cream provides a creamy texture without being too heavy, helping to bind the filling while adding a hint of richness. Pour it in slowly to prevent clumping and stir continuously for a smooth sauce.
- Dry White Wine – The white wine adds a touch of acidity and brightness, enhancing the flavor of the crab without being overpowering. Use a wine you enjoy drinking, as its flavor will be present in the dish.
- Crab Meat – Crab meat is the star of the stuffing, bringing a sweet and delicate seafood flavor that elevates the shrimp. Be gentle when stirring it into the filling to keep the crabmeat pieces intact.
- Jumbo Shrimp – The large shrimp serve as the perfect vessel for the delicious stuffing. Butterfly them properly so they hold a good amount of filling and cook evenly. Look for jumbo shrimp that are firm and fresh for the best results.
- Seasoned Bread Crumbs or Crushed Ritz Crackers – The topping adds texture and a bit of crunch, creating a nice contrast to the creamy filling. Cracker crumbs bring a buttery flavor, while seasoned breadcrumbs add a hint of herbs and spices—choose based on your preference.
Substitutions and Additions
- Skip the Wine – If you don’t want to use wine, you could use a little chicken broth instead.
- Add Fresh Parsley – Top the shrimp with fresh parsley for a nice fresh addition!
- Additional Seasoning – You can pump up the flavor of the crabmeat stuffing with a bit of old bay seasoning, cayenne pepper, or cajun seasoning if you’d like. I kept my recipe classic and true to what my mom did when I was growing up. You could also add garlic powder or Worcestershire sauce!
- Top With Melted Butter – Top each shrimp off with melted butter on top of the breadcrumb. The extra butter gives them a golden brown color.
Step by Step Instructions
Preheat your oven to 350°Fahrenheit (175°Celsius).
Prepare the Filling: 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 and Bake: 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.
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. Serve with lemon wedges, too! Fresh lemon juice is a must for these!
Tips and Notes
- Butterflying the Shrimp – Don’t worry if it’s not perfect; just make sure you cut deep enough for the shrimp to hold the filling.
- Consistency Check – If your filling feels too thick, add a splash more cream or wine to loosen it up slightly.
- Golden Topping – For extra crispiness, brush the tops of the stuffed shrimp with a little melted butter or olive oil before baking.
Serving Suggestions
- Wine Pairing – A crisp, dry white wine like Sauvignon Blanc or Chardonnay pairs well with the rich, creamy crab filling and shrimp.
- Serve with a Light Salad – A simple green salad with a lemon vinaigrette adds a fresh, zesty contrast to the stuffed shrimp. The acidity from the vinaigrette pairs well with the creamy filling and brightens up the whole dish.
- Steamed or Roasted Vegetables – Lightly steamed asparagus or roasted green beans with a squeeze of lemon are excellent side options.
- Crusty Bread – Serve with warm, crusty bread or garlic bread to soak up any extra filling and juices from the shrimp.
Storage and Reheating Instructions
- Storage – Store leftover stuffed shrimp in an airtight container in the refrigerator for up to 2 days.
- Reheating – Preheat the oven to 350°Fahrenheit (175°Celsius). Place the shrimp on a baking sheet and cover loosely with foil. Bake for 10-12 minutes, or until heated through.
Did you try this recipe? I’d love to see it! Tag @seasonedandsalted on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!
Easy Baked Stuffed Shrimp Recipe with Crab Stuffing
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.
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.