Crab stuffed shrimp: jumbo lump crab meat packed with flavor, stuffed inside butterflied shrimp. Drizzled with melted butter and lemon for some extra zing, this is a restaurant-quality meal or appetizer you can make at home.
All about crab stuffed jumbo shrimp
These jumbo shrimp stuffed with delicious fresh lump crab meat look seriously impressive, but I can assure you, they are beyond easy to make. These make a great main course if paired with a potato and veggie, or you can make these for a fun, bite-sized appetizer.
Mix jumbo lump crab meat with a combination of bright and zesty Dijon and lemon juice. Bind the crab filling together with panko breadcrumbs and a mixture of light mayo and plain non-fat Greek yogurt. Butterfly jumbo shrimp to make the perfect vessel for carrying these delicious filling. After a quick bake in the oven, top the shrimp with a drizzle of melted butter and lemon juice for another burst of flavor.
If you’re a shellfish fan, you will love these.
The ingredient list
- jumbo lump crab meat
- jumbo shrimp
- panko breadcrumbs
- light mayo
- plain non-fat Greek yogurt
- lemon juice
- lemon pepper seasoning
- light butter
Working with shrimp
Many people are intimidated by working with shrimp. I can assure you, it’s so easy! You can purchase shrimp fresh from a seafood counter, and it will typically come peeled and deveined. You can also purchase frozen shrimp, and it’s likely you will have to peel and devein the shrimp yourself. For this recipe, you will need 1 lb of jumbo shrimp, which should equate to about 16 shrimp.
Here is a quick how-to article about how to clean and prepare shrimp.
For this recipe, I keep the tails on the shrimp and I butterfly them. This is an important step to ensure that they are the correct size for stuffing. Leaving the tails on is nice for presentation, but also makes the shrimp easy to pick up and eat. Butterflying simply means cutting down the center of the shrimp in order to open it up and create a flat surface area for stuffing.
Here is a quick how-to article about how to butterfly shrimp.
How to make crab stuffed jumbo shrimp
This recipe is SO easy to make. After you clean and butterfly the shrimp, work on the crab filling. Take some jumbo lump crab meat and break it into small pieces. Next, add the remaining stuffing ingredients and mix together. The mixture will resemble the texture of a tuna fish salad; it will stick together and be easy to form into balls.
Next, create equal-sized balls with the mixture, using your hands. Each shrimp is stuffed with 1-2 tablespoons of the filling. Place each ball of filling at the base of the butterflied shrimp, and arrange them on a baking sheet that has been sprayed with olive oil spray.
Once the shrimp are arranged on the baking sheet, spray the tops with olive oil spray and bake them for about 15 minutes. The filling is already fully cooked, so we just need the shrimp to turn pink and become firm.
Once cooked, remove from the oven and place them on your serving platter. Then, drizzle your melted butter and lemon juice mixture on top, and garnish with your fresh herbs.
If you are a shellfish lover, check out these other recipes:
Crab Stuffed Jumbo Shrimp
- mixing bowl
- baking sheet
- 1 lb jumbo shrimp peeled, deveined,, tails on (approximately 16 pieces)
- 8 oz jumbo lump crab meat chopped into small pieces
- 1/2 cup panko breadcrumbs plain, unseasoned
- 1 tablespoon light mayo
- 2 tablespoons plain non fat Greek yogurt
- 1 tablespoon Dijon
- 2 tablespoons lemon juice
- 1/2 tsp kosher salt
- 1/2 tsp lemon pepper seasoning see notes
- 2 scallions chopped
- 2 tablespoons fresh parsley chopped
- 1 tablespoon light butter
- 1 tablespoon lemon juice
- Preheat the oven to 350F.
- Butterfly the shrimp and place them on a baking sheet sprayed with olive oil spray. Season with kosher salt and black pepper.
- Combine all ingredients for the filling in a bowl. It should be thick and stick together like a meatball consistency.
- Place equal sized balls on top of each piece of shrimp and press into place, approximately 1-2 tablespoons of filling per shrimp.
- Spray the shrimp with olive oil spray and bake at 350 for 15 minutes.
- Once done, combine the melted butter and lemon juice for the finishing sauce and drizzle on top, garnish with extra parsley and fresh lemon wedges.