Crab Stuffed Shrimp Recipe

Butterfly and season

Rinse shrimp and pat dry with paper towels. Using a small sharp knife, make a shallow lengthwise cut along the back of each shrimp to butterfly it, leaving the tail intact. Press gently to open each shrimp flat, creating a pocket for stuffing. Sprinkle both sides lightly with 1 tsp kosher salt and 1/2 tsp black pepper; set on a tray.

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment or lightly oil it so stuffed shrimp won't stick.

In a medium bowl, combine 8 oz lump crab meat (picked over for shells) with 2 oz softened cream cheese and 2 tablespoons mayonnaise. Use a rubber spatula to fold gently, keeping some lumps of crab intact.

Add 1 tablespoon finely diced shallot, 1 tablespoon chopped fresh parsley, 1/2 teaspoon Dijon mustard, 1/2 teaspoon Old Bay seasoning, 1/2 teaspoon lemon zest, 1 teaspoon lemon juice, 1/4 teaspoon Worcestershire sauce, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Fold until evenly mixed.

Fold in 1/4 cup panko breadcrumbs to bind the mixture; the stuffing should hold together but remain slightly loose. Taste and adjust seasoning if needed.

Using a small spoon, mound about 1 to 1 1/2 tablespoons of the crab stuffing into the pocket of each butterflied shrimp, pressing gently to adhere. Wipe away any excess from the exterior of the shrimp so they sit flat.

Place stuffed shrimp on the prepared baking sheet in a single layer, leaving space between each.

Brush the tops of the stuffed shrimp lightly with a mixture of 2 tablespoons melted butter and 1 tablespoon olive oil to help browning.

Optional: For an extra-crispy top, sprinkle a light pinch (about 1/2 tsp total across all shrimp) of panko over the stuffing.

Bake in the preheated 400°F (200°C) oven until shrimp are opaque and pink and stuffing is golden at the edges, about 10–12 minutes. If you prefer a more browned finish, place under a preheated broiler for 1–2 minutes watching closely to prevent burning.

Remove from oven and let rest 2 minutes. Transfer to a serving platter, drizzle any accumulated juices over the shrimp, and sprinkle with chopped chives or parsley.

Serve immediately with lemon wedges for squeezing.