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Crab Stuffed Shrimp

Baked Crab Stuffed Shrimp Recipe

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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 12 jumbo shrimp (16–20 count per pound), peeled and deveined, tails on
  • 6 oz lump crab meat, picked over for shells
  • 3 oz cream cheese, softened
  • 2 tbsp mayonnaise
  • 1 tsp Dijon mustard
  • 1 tsp Old Bay seasoning
  • 1 tbsp fresh lemon juice
  • 1 clove garlic, finely minced
  • 2 tbsp finely chopped fresh parsley, divided
  • 1/3 cup panko breadcrumbs
  • 2 tbsp unsalted butter, melted
  • Salt and pepper, to taste

Method
 

  1. Mix cream cheese, mayonnaise, Dijon, Old Bay, lemon juice, garlic, and half the parsley until smooth. Gently fold in crab and season with salt and pepper.
  2. Preheat oven to 400°F. Pat shrimp dry, butterfly them by cutting along the back, and press flat on a parchment-lined baking sheet.
  3. Mound the crab filling onto each shrimp, then top with a thin layer of buttered panko.
  4. Bake for 10–12 minutes until shrimp are pink and opaque and the panko is deep golden. Optionally broil for 45 seconds for extra crispness.
  5. Stir remaining lemon juice and parsley into extra melted butter, drizzle over the hot shrimp, and serve immediately with lemon wedges.

Notes

If your oven runs hot, check the shrimp at 9 minutes; once they turn pink and feel firm to the touch, pull them out. Leftover lemon butter can be spooned over rice or steamed vegetables so nothing goes to waste.