top of page
  • Writer's pictureDebra

Crab Stuffed Shrimp

Updated: Jan 23, 2023


Calling all seafood lovers! Calling all seafood lovers! The Feast of the Seven Fishes holiday celebration is coming. What a way to celebrate, with sweet crabmeat mixed with herb-seasoned classic stuffing, Old Bay, Dijon, Worcestershire sauce, mayo, and herbs. Bake to perfection. Yum Yum sauce is a great pairing to Yum Yum sauce dip or drizzle over these decadent bites of deliciousness.

Fall is here, Winter is coming, and the holidays are filled with cheer. Did anyone say hors-d'oeuvres ? This recipe is perfect to get the party started right.



How to Butterfly Shrimp

  1. Make a you wash the shrimp first. Fresh shrimp rinse them to ensure you remove all sand and other debris

  2. Pull the legs off

  3. Peel off the shells but, leave the tails on

  4. Remove the digestive tract, the blackish grey vein running down the back of the shrimp. Starting at the head use a pairing knife gently slice along the shrimps back to expose and remove the digestive tract. Lift it out and wipe clean with a paper towel.

  5. Turn the shrimp over and remove the nerve cord running along the inside curve.

  6. Using the knife slice along the back curve. From the head to the tail but don't cut all the way through the shrimp. Just deep enough that the body divides into two connected halves, like a butterfly.

  7. Rinse the shrimp and keep them cold in ice water until to completely finish butterflying the rest of the shrimp.

Frequently Asked Questions


How long does stuffed shrimp last in the fridge?

Stuffed shrimp can be stored in an airtight container in the fridge for at least 3 days.


How do I reheat stuffed shrimp?

To reheat place the shrimp in the oven at 350° F until they are crispy about 8-10 minutes.


Ingredients Crab Stuffed Shrimp

  • Jumbo Shrimp- make sure the shrimp is large enough to hold the filling

  • Crabmeat- lump or combo is a great option

  • Pepperidge Farm classic stuffing-most people use Ritz or a cracker I like classic stuffing herb seasoning

  • Lemon- a squeeze of acid

  • Mayonnaise- add delicious fat and flavor

  • Egg- used as the binder for the crab mixture

  • Worcestershire sauce is slightly sweet, tangy, and savory

  • Dijon Mustard- a zest of flavor

  • Seasoning- garlic powder, onion powder, smoked paprika, old bay seasoning, and dried basil to enhance the crab meat and the shrimp


Let's Cook!

  1. Shrimp- Jumbo or Colossal, devein and butterfly the shrimp to place the crab mixture on. Butterfly basically means to cut in half so it lies flat. Leave the tail shell on to have something to pick up the shrimp. Add a squeeze of lemon juice and seasonings over the shrimp and set to the side.

  2. Crab stuffing- Whisk the egg and all other ingredients together. Gently fold in the crab meat and herb stuffing. Do not over-mix.

  3. Stuffing- Stuff each shrimp with a heaping tablespoon of crab stuffing. Place each shrimp on a baking sheet. Bake until they are golden brown about 15-20 minutes


Step 1 Preheat oven to 375° F. Peel off the shell but, leave the tail shell on. Devein and butterfly the shrimp with a knife. Split down the top until the shrimp lays flat.



Step 2 Mix the seasoning together and sprinkle over the shrimp and just a squeeze of the lemon juice and set the shrimp to the side.



Step 3 Whisk the egg, Mayonnaise, and the remaining seasoning in a mixing bowl. fold in the crab meat and classic herb stuffing.


Step 4 Place the butterfly shrimp on the baking sheet. Place a heaping tablespoon (1 1/2 tbsp) of crab mixture on top of each shrimp.

Bake the shrimp in the preheated oven for 15-20 minutes until the crabmeat is golden brown and the shrimp are pinkish-orange



Bon Appetite, ENJOY!


291 views1 comment

Related Posts

See All
Debra Johnson | Food Blogger
Hi, I'm Debra

I am happy to share quick and easy recipes that fill the belly, warms the soul, and tastes Delish!

bottom of page