Crab Stuffed Shrimp Recipe

Prepare shrimp

Preheat oven to 400°F (200°C). Rinse shrimp and pat dry. Using a sharp paring knife, make a shallow cut along the back of each shrimp to butterfly it, leaving the tail intact. Remove vein if present. Gently open each shrimp and press flat to create a pocket for stuffing.

Pick crab

Check lump crab meat for any stray shell pieces and pick them out. Place crab meat in a medium bowl and break up any large lumps gently with a fork; avoid overworking so crab stays chunky.

In the bowl with the crab, add breadcrumbs, mayonnaise, finely chopped celery, green onion, parsley, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon zest, lemon juice, salt, pepper and the beaten egg. Gently fold ingredients together until combined and mixture holds together when pressed. If mixture seems too wet, add up to 2 more tablespoons breadcrumbs; if too dry, add a teaspoon more mayonnaise. Taste and adjust seasoning.

If you prefer a slightly firmer topping, stir in optional panko (up to 1/4 cup) and Parmesan now.

Spoon about 1 to 1 1/2 tablespoons of the crab stuffing into the pocket of each prepared shrimp, pressing gently so the stuffing adheres but not overfilling (you should have enough for 12 shrimp). Place stuffed shrimp, seam side up, on a lightly oiled baking sheet or in a shallow baking dish. Brush shrimp lightly with olive oil and sprinkle with kosher salt and black pepper.

If using panko topping: mix the 1/4 cup panko with 1 tablespoon melted butter and a tablespoon grated Parmesan; sprinkle a small amount over each stuffed shrimp for a golden crust.

Bake in the preheated 400°F (200°C) oven for 10–12 minutes, until shrimp are opaque and firm and stuffing is set. If you added panko topping and want extra color, switch oven to broil for 1–2 minutes, watching carefully to prevent burning.

Remove from oven and immediately brush the tops with melted butter. Let rest 2 minutes.

Garnish with chopped parsley and serve with lemon wedges alongside.