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A baked stuffed shrimp with crabmeat filling.

Baked Stuffed Shrimp with Crabmeat Recipe

Allie Hagerty
You'll love this baked stuffed shrimp with crabmeat recipe. Jumbo butterflied shrimp piled high with a savory crabmeat stuffing, baked until juicy with crisp, golden tops. A classic New England dish that’s easy enough for weeknights and special enough for company.
5 from 2 votes
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Appetizer
Servings 2 servings

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

Expert Tips From My Kitchen
  • 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.

Nutrition Facts

Serving: 3shrimpCalories: 263kcalCarbohydrates: 7gProtein: 20gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 148mgSodium: 883mgPotassium: 356mgFiber: 1gSugar: 3gVitamin A: 657IUVitamin C: 7mgCalcium: 98mgIron: 1mg
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