Crab Stuffed Jumbo Shrimp Recipe

Prepare shrimp

Rinse and pat dry the jumbo shrimp. Using a sharp paring knife, butterfly each shrimp by cutting along the back without cutting all the way through; remove the vein. Open the shrimp slightly and press flat to create a pocket for the filling.

Make filling

In a bowl, gently combine lump crab meat, softened cream cheese, mayonnaise, minced shallot, chopped parsley, chives, lemon zest, Dijon, Old Bay, salt, and pepper. Fold carefully to keep some crab lumps intact. If mixture seems too loose, stir in up to 2 teaspoons panko breadcrumbs to bind slightly. Taste and adjust seasoning.

Stuff shrimp

Using a small spoon, place about 1.5 tablespoons of the crab mixture into each butterflied shrimp pocket and gently press closed without overstuffing. Set stuffed shrimp on a plate and refrigerate for 15 minutes to firm the filling (optional).

If roasting peppers yourself: char the red bell pepper over an open flame or under a broiler until blackened on all sides. Place in a bowl and cover to steam for 10 minutes; peel, seed, and coarse chop. In a blender or food processor, combine the roasted red pepper, jarred roasted pepper (if using), sherry vinegar, olive oil, salt, and pepper. Puree until smooth, then pass through a fine-mesh sieve for a silky coulis. Adjust seasoning and keep at room temperature.

Whisk together white wine vinegar, lemon juice, Dijon, and honey. Slowly whisk in the olive oil to emulsify. Stir in chopped basil, parsley, chives, and season with salt and pepper. Refrigerate briefly if making ahead; bring to room temperature before serving.

In a small saucepan over low heat, melt the butter gently. Stir in lemon juice, lemon zest, salt, and pepper. Keep warm on the lowest heat or in a warm water bath (do not boil) until service.

Heat a large skillet over medium-high heat and add 1 tablespoon oil. When the oil is shimmering, add the stuffed shrimp seam-side down (work in batches if needed). Sear 1.5–2 minutes per side until shrimp are opaque and golden; add 1 teaspoon butter during the last 30 seconds and spoon the melted butter over the shrimp to glaze. Internal filling should be hot. Total cook time per side will depend on shrimp thickness; avoid overcooking.

Alternatively, preheat oven to 400°F (200°C) and place stuffed shrimp on a lightly oiled baking sheet. Brush with a little melted butter and bake 6–8 minutes until cooked through and slightly golden.

Plate: Spoon a smear or pool of roasted pepper coulis onto warm plates. Place 3–4 stuffed jumbo shrimp per plate on top of the coulis. Drizzle herb vinaigrette sparingly around or over the shrimp, and finish each plate with a light drizzle of warm lemon butter. Garnish with microgreens or chopped parsley and a lemon wedge.