Crab Cake Stuffed Shrimp

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Crab Cake Stuffed Shrimp make an elegant holiday appetizer. The crab and the shrimp are the main attraction in this dish. There’s only a little filler and just enough other ingredients to add flavor.

Crab Cake Stuffed Shrimp

 

This recipe is a little bit of a splurge. Large shrimp and fresh crab can be pricey. But for seafood lovers, it is well worth the cost. Shrimp and crab are such an awesome combination.

The filling contains both Panko crumbs and crushed Ritz crackers. I love the buttery flavor that Ritz crackers add. The filling also contains sauteed onion and bell pepper. I like to use both green and red bell pepper but you can use one or the other.

Tips for making Crab Cake Stuffed Shrimp:

  • This recipe really only works with extra-large or jumbo shrimp. Not only is it too time-consuming to prep smaller shrimp, they will not hold enough stuffing and they will likely get overcooked.

Crab Cake Stuffed Shrimp

 

  • Leave the tails on the shrimp for the best presentation.
  • Be sure to pick through the crab for any pieces of shell.
  • When you place a ball of stuffing on the butterflied shrimp, press the tail into the top of the stuffing. This will help the shrimp hold its shape around the crab as it bakes.

Place a ball of stuffing on each shrimp

 

  • Can be assembled ahead of time and baked just as your guests arrive.

Crab Cake Stuffed Shrimp

More Shrimp Recipes:

Crab Cake Stuffed Shrimp

Crab Cake Stuffed Shrimp

Course: Appetizer
Cuisine: Southern
Keyword: seafood appetizer
Prep Time: 20 minutes
Cook Time: 15 minutes
Servings: 12
Calories: 176kcal
Crab Cake Stuffed Shrimp make an elegant holiday appetizer. The crab and the shrimp are the main attraction in this dish. There's only a little filler and just enough other ingredients to add flavor.

Print Recipe

Ingredients

  • 2 tablespoons butter
  • 1/2 cup finely diced onion
  • 1/4 cup finely diced red bell pepper
  • 1/4 cup finely diced green bell pepper
  • 1 pound lump crabmeat
  • 1/2 cup panko crumbs
  • 12 Ritz crackers, crushed
  • 1 teaspoon Old Bay seasoning
  • 1/2 teaspoon lemon zest
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup mayonnaise
  • 1 large egg
  • salt and pepper
  • 24 jumbo or large shrimp
  • 2 tablepsoons melted butter

Instructions

  • Melt butter in a nonstick pan over medium-high heat. Add onion, red bell pepper, and green bell pepper. Cook for 3 minutes or until soft. Let cool.
  • Pick through crabmeat and remove any shell. Place crab in a medium bowl along with Panko crumbs, Ritz crackers, Old Bay seasoning, lemon zest, cayenne pepper, mayonnaise, and egg. Stir gently to mix.
    Season to taste with salt and pepper and refrigerate until needed.
  • Peel shrimp, leaving the tail on. Cut through the backside of each shrimp, like you would to devein it, but cut more deeply, almost all the way through. Remove and discard the veins.
  • On a parchment paper-lined baking sheet, place shrimp butterflied side down, pressing to flatten.
  • Shape about 1 heaping tablespoon of crab mixture into a ball and place on top of a shrimp, pressing the tail into the top to secure. Repeat.
  • Drizzle melted butter over shrimp.
  • Bake in a 350 degree oven for 15 minutes, or until cooked through.

Nutrition

Calories: 176kcal

Crab Cake Stuffed Shrimp

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10 thoughts on “Crab Cake Stuffed Shrimp

  1. Extra old bay and cajun seasoning then wrap once with thin bacon. Convection bake at 425 until bacon is cooked to desired crisp. BAM!!!

  2. Made these for my husband birthday. He loved them. Now he wants me to make them every weekend. Not… I didnt find it hard to stuff the meat into the shrimp and look as pretty as the picture, but that did not take from the taste. Thanks for the recipe.

    1. I made these in December as a meal using extra colassol shrimp my husband and son demolished them. Now I’m fixing them for the Superbowl as one of my appetizers I know they’ll be a hit!!

  3. I love seafood, especially crab. My kids always make a mess of eating crab the regular way ,this is
    a great way to let them enjoy my favorite foods. Can’t wait to try these!!! Know they will be delicious😁

  4. I’m allergic to either brown shrimp or white shrimp, my allergist couldn’t tell which one. Hard to tell the difference in the seafood case and most times the fish monger doesn’t know either. I just take my chances and if I pick wrong I just itch for about 45 min and I just keep eating. This is one recipe I will take a chance on for Christmas Eve. It looks amazing.

  5. This is the ONLY seafood that I can eat!!!I only can eat shell fish and Crabs and Shrimps are A GREAT thing for me!!!! I can’t wait to try this and I know for a certain that I’ll Love It. And thank you

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